Sesame Butterfly Pork Chops

"Serve this one with rice and steamed broccoli. From a grocery store flyer."
photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:




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

Questions & Replies

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  1. Joan J.
    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!
  2. vrvrvr
    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!
  3. theanna
    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!!
  4. Sackville
    Made this just as suggested and it came out perfectly, served with rice and broccoli. It was great for a summer meal because it didn't heat the house up too much. Will make this again.


<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
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