Sesame Butterfly Chops
Boneless chops are simple to butterfly. Serve with glazed carrot coins and roasted broccoli spears.
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
- 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.
- Add butter to pan, stir constantly to deglaze pan. Pour mushroom-onion sauce over chops to serve.
Makes 4 servings.
*A butterfly cut is a style of cutting meat so that you can open it up like a book, giving you halves attached at the center, like a butterfly.
Recipe and photograph provided courtesy of National Pork Board.