Wednesday, June 20, 2012
Ginger Sesame Pork
4 pork chops (bone-in or boneless) approximately 6 ounces each
1 teaspoon olive oil
3 cloves garlic, mashed and minced
2 tablespoon fresh ginger, crushed and minced
2 tablespoons toasted sesame oil, divided
2 tablespoons orange marmalade
1 tablespoon rice wine vinegar
2 tablespoon water
1 teaspoon Hoisin sauce
4 tablespoons fresh cilantro, chopped
1. Season pork chops with pepper. (Use Chinese Five Spice powder if you have it.)
2. Heat a non-stick skillet over medium high heat, add the olive oil and place the pork chops in it. Cook until finished (3-4 minutes per side, depending on thickness.) You may need to cook them in two batches if your skillet is not large enough to hold them all.
3. Remove pork from heat and cover to keep warm.
4. In the same skillet, add half the sesame oil, garlic and ginger. Saute over med-high heat until fragrant (about one minute.)
5. Add remaining sesame oil, marmalade, vinegar, water and Hoisin sauce. Stir constantly until the mixture is combined and hot, about 2 minutes.
6. Serve about 2 tablespoons sauce over each chop.
7. Top with cilantro.
Sat fat: 6.4g