This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things."
-Martin Yan, Chef
This is a super simple meal but so full of flavor. The five spice powder is sweet and spicy and combines well with the savory sesame, mushroom and pork.
Pressing the oil from sesame seeds produces sesame oil. Much like other seed oils (olive oil for example), the oil is cold pressed, meaning that no heat is used in the initial extraction process.
Light sesame oil has the fresh taste of sesame seeds. Dark sesame oil has been pressed from sesame seeds that have been toasted and, consequently, have a nuttier flavor. Dark sesame oil is more commonly used in Asian recipes.
Sesame oil is low in saturated fat but has less monounsaturated fats than canola oil. The beauty of this oil is that the flavor is so distinct that a little goes a very long way. Combining a 1:1 mixture of dark sesame oil with canola oil provides fantastic flavor. Keep in mind that a teaspoon of any oil has 5 grams of fat.
1 tsp. sesame oil = 43 calories, 4.5g fat, <1g sat fat, 1.5g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol
Servings = 2 | Serving size =one 4 ounce pork chop with mushrooms
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
Serve with Brown Rice
|2 tsp||low sodium soy or gluten-free tamari sauce|
|1 tsp||rice vinegar|
|1 tsp||dark sesame oil|
|2 tsp||Chinese five spice powder|
|fresh ground black pepper (to taste)|
|2 4 ounce||pork chops|
|2 tsp||olive oil|
|8 ounces||shiitake mushrooms (thinly sliced)|
Mix together the soy sauce, honey, rice vinegar, sesame oil, five spice powder and pepper. Place in a ziplock bag.
Place the pork chops in a ziplock bag with the marinade. Let marinate at least overnight.
When ready to cook place the olive oil in a medium skillet over medium heat. When hot add the mushrooms. Cook for about 10 minutes, stirring frequently, until browned. Move to one side of the skillet and add the pork chops to the pan.
Cover and cook for about 10 minutes.
Turn the pork chops, add the water and cook for about 5 minutes.
Remove the pork to a plate to rest for about two minutes. If the mushrooms are too dry add water 1 tablespoon at a time.
Serve the pork topped with the mushrooms.
Serving size = 1 4 ounce pork chop with mushrooms
Servings = 2
Amount Per Serving
|Calories 268||Calories from Fat 103|
|% Daily Value|
|Total Fat 11g||19%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 12g||5%|
|Dietary Fiber 3g||14%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 5%||Iron 5%|
|Vitamin K 3 mcg||Potassium 670 mg|
|Magnesium 44 mg|