Boneless chops are simple to butterflied. Serve with glazed carrot coins and roasted potato spears.

Sesame Butterfly Chops

4 boneless pork loin chops, butterflied (about 1 pound)
1 teaspoon sesame oil
2 tablespoons sesame seed
1 teaspoon dry ginger
2 tablespoons soy sauce
1/4 cup dry white wine
1/2 pound fresh mushrooms, sliced
2 green onions and tops, sliced
1 teaspoon butter

1. Heat sesame oil in nonstick pan over medium heat. Add chops and brown, sprinkling with sesame seed and ginger. When both sides are browned, add soy sauce and white wine to skillet, add mushrooms and onions; stir gently to saute, 1 to 2 minutes. Remove chops to seving platter.
2. Add butter to pan, stir constantly to deglaze pan. Pour mushroom-onion sauce over chops to serve.

Serves 4.

Recipe and photograph provided courtesy of Pork, Be Inspired®.