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


  1. Heat sesame oil in nonstick pan over medium heat. Add chops and brown 3-4 per side, sprinkling with sesame seed and ginger. After chops are browned, add soy sauce and white wine to skillet, add mushrooms and onions; stir gently to saute, 1-2 minutes. Remove chops to seving platter and allow to rest for 3-5 minutes. Add butter to pan, stir constantly to deglaze pan. Pour mushroom-onion sauce over chops to serve.
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