Looking for an easy to make pork dish with only a handful of ingredients? Sesame Crusted Pork with Sweet & Sour Sauce served over rice is a flavorful weeknight meal.
As you may know I have a hard time finding pork dishes that I think both my husband and I will enjoy. When I saw this meal in Eating Well magazine I cut it out because it sounded good and I had all of the ingredients at home. I figured we could have it on a night when we had a lot going on.
Fast forward a few weeks and I put this pork on our menu plan. Generally I plan 6 dinners a week and we end up getting to 5 of them so one rolls over every week. This is the one that ended up rolling over because I wasn't sure how it was going to turn out. It seemed kind of plain so I moved it into the next week.
When it came time to make the Sesame Crusted Pork I grabbed the ingredients and got to work. I dredged the pork through the sesame seeds and pressed them on to help them stick. Then I cooked the pork for a few minutes on each side.
In a small saucepan I heated up the sauce. Originally it only had apricot jam and soy sauce but I added a little rice vinegar and garlic to the sauce. After boiling for a few minutes it gets thick and sticky. I poured it over top of the pork and served it over rice.
For only have a few ingredients this pork had so much flavor! The sauce was sweet and tangy and went really well with the sesame flavor. We had some extra sauce and poured that over top of the rice. It was the perfect dish to make on a busy weeknight.
Pro Tips & Substitutions:
- Thin sliced chicken breasts can be substituted for the pork chops.
- If you are worried about the sesame seeds sticking to the pork chops you can lightly rubs the chops with sesame oil before dredging them through the sesame seeds and they will stick much better.
- You can always substitute tamari for soy sauce in recipes.
Sesame Crusted Pork with Sweet & Sour Sauce
Thin sliced pork chops covered in sesame seeds then drizzled with a sweet and tangy sauce makes for a quick and delicious weeknight meal.
- 1 lb. thin, boneless pork chops
- 1 t. salt
- 1 t. black pepper
- ⅓ c. sesame seeds
- 2 T. olive oil
- 3 T. apricot jam
- 3 T. soy sauce
- 1 T. rice vinegar
- 4 garlic cloves, minced
- 4 c. cooked rice
- Sprinkle the pork chops with salt and pepper.
- Dredge the pork through the sesame seeds and press to help them stick.
- Heat the oil in a large skillet over medium high heat.
- Add the pork and cook for 3-4 minutes per side or until the pork chops are cooked through.
- Meanwhile, place the apricot jam, soy sauce, rice vinegar, and garlic in a small saucepan and simmer over medium high heat for 3-5 minutes or until it is thick.
- Serve a cup of rice topped with the pork chops and drizzled with sauce.
Recipe adapted from Eating Well January/February 2020
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