Glazed Pork Chops with Asian Flavors

I know it seems like I’ve been on an Asian kick lately, but sometimes you find the perfect recipe solely based upon the ingredients already in the refrigerator. I still had a beautiful two pound chuck of pork loin from the Thai Pork Lettuce Wraps, and also a new bottle of Mirin. Plus, another nice benefit was that dinner was ready in just 45 minutes.

Show here simply glazed, there was plenty more sauce on the table.

The recipe for Glazed Pork Chops with Asian Flavors is here. In medium bowl, mix together 1/2 cup rice vinegar, 1/3 cup light brown sugar, 3 tablespoons orange juice, 2 tablespoons Dijon, 3 tablespoons mirin, 1 tablespoons soy sauce and 1 teaspoon grated ginger. Set aside. Prepare chops by trimming and make a slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.

Heat 1 tablespoon vegetable oil in heavy 12-inch skillet until smoking. Add pork and cook until well browned, about 5 minutes. Turn chops and cook 1 to 2 minutes longer, then temporarily put on a plate while pouring off any remaining oil from the skillet. Immediately return chops to skillet, browned side up, and add glaze mixture. Continue to cook until center of chops registers 140 degrees on instant-read thermometer, about 8 minutes. Remove skillet from heat, and  transfer chops to clean platter, tent with foil. Let rest 5 minutes, then add accumulated juices back to skillet and cook over medium heat. Simmer and whisk until glaze is thick and color of dark caramel, about 5 minutes. Add remaining 2 teaspoons rice vinegar and return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Garnish chops with reserved sesame seeds and sesame oil.

4-stars for great flavor, and very easy to make. Perfect for a weekday meal. Because I didn’t have sesame seeds, I skipped that step.  Also, I ran out of rice vinegar half way through  the recipe, so had to finish with regular white vinegar. Perhaps the meal could have been 4-1/2 stars had I been better prepared.


  1. Step 2 of the recipe says to add oil to the skillet, but later it becomes clear he is only talking about the vegetable oil at this point. The toasted sesame oil gets added at the very end of step 3.
  2. The recipe emphasizes buying pork chops that were about 3/4-inch thick. Because I had my beautiful leftover roast, I was able to slice perfectly even 1-inch thick cutlets. Thicker so I had to adjust the cooking times upwards.

Rating: 4-stars.
Cost: $5
How much work? Low.
How big of a mess?  Low/Medium.
Start time 5:30 PM. Dinner time 6:15 PM.


2 Responses to Glazed Pork Chops with Asian Flavors

  1. Valerie Munson-Drohobycky says:

    This looks so delicious and nice and quick! My kind of meal.

  2. Foodiewife says:

    I’ve made this recipe before and I loved it. I’m a big fan of Cook’s Illustrated and now you’ve inspired me to make it again.

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