Sesame Butterfly Pork Chops

Total Time
Prep 5 mins
Cook 15 mins

Serve this one with rice and steamed broccoli. From a grocery store flyer.

Ingredients Nutrition


  1. Heat sesame oil in large nonstick pan over medium.
  2. Add chops and sprinkle with sesame seed and ginger.
  3. Cook until browned on both sides.
  4. Add soy sauce and white wine to skillet, then add mushrooms and onions.
  5. Stir gently 1 to 2 minutes to saute vegetables.
  6. Remove chops to serving platter.
  7. Add butter to pan, stirring constantly to deglaze pan.
  8. Pour mushroom-onion sauce over chops.
Most Helpful

I made this last night, it was delicious, but I made a couple modifications... Sesame Oil has a very low smoking point, so I used peanut oil to fry the veggies and added a few drops of sesame oil at the end for its wonderful flavor. I also threw in some garlic and thinly sliced ginger to the oil before adding the pork into the peanut oil. Fresh ginger is always worth a few seconds... I always have some in the fridge, already peeled and sliced (1/8 inch thick) saved in a jar, covered with a nice dry white wine... it keeps for months and is always ready to go. After removing the pork chop, I added back a little water to make the yummy bits more available. Thank you for the basic recipe!

Joan J. November 13, 2014

Great pork dish! I used canned mushrooms with no problem. Also added salt, pepper and garlic powder to the chops along with the sesame seeds and ginger. I drizzled a little sesame oil over them, too. I removed the chops from the skillet after step 3 - just made mixing things easier. Lots of great flavor in the sauce! Perfect side dish suggestions - thanks!

vrvrvr July 06, 2011

We loved this dish, We only had two pork chops so that is what we used. We did not half the sauce recipe but used as written. The sauce was absolutely wonderful and the chops were so tender. For those of you who make this dish with four pork chops, you may wish to double the sauce recipe, as it was really divine. Truly a company presentation dish and we will make again. We served this with corn on the cob and sauteed yellow squash with onions and toasted sesame seeds. Yum!!

theanna April 18, 2008