You’ll recognize the flavors of sesame, soy and white pepper from the beloved restaurant dish that inspired this recipe for sweet and sour (boneless) pork chops. White pepper is more mild and earthy than black pepper, but either will work here.
Ingredients
1 pound thin, boneless pork chops, trimmed
¼ teaspoon salt
¼ teaspoon ground white pepper
½ cup sesame seeds
2 tablespoons peanut oil
3 tablespoons apricot jam
2 tablespoons low-sodium tamari or reduced-sodium soy sauce
Sliced scallions for garnish
Directions
Sprinkle pork with salt and white pepper. Place sesame seeds in a shallow dish and dredge the pork in them, pressing to help them adhere.
Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 6 to 8 minutes total.
Meanwhile, combine jam and tamari (or soy sauce) in a small saucepan. Bring to a simmer over medium-high heat and cook until darkened and slightly thickened, 2 to 3 minutes. Serve the pork with the sauce, garnished with scallions, if desired.
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