Sesame Pork Chops with Apricot Sauce & Ginger Spinach

Dinner · Main Dishes

Sesame Pork Chops with Apricot Sauce & Ginger Spinach

Thin pork chops cook in a sesame crust while dried apricots simmer into a glossy sauce. Rice and a quick pan of ginger spinach round out the plate.
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Total
35 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Sesame-coated pork chops with a sweet-savory apricot sauce, rice and ginger-wilted spinach.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup short-grain white rice
  • 1/2 cup dried apricots (finely chopped; about 3 1/2 oz)
  • 3/4 cup water (for the sauce)
  • 1/4 cup low-sodium tamari or soy sauce
  • 2 tablespoons honey
  • 4 4-oz chops boneless pork loin (about 1/2 inch thick)
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 cup sesame seeds (black, toasted white, or a mixture)
  • 2 1/2 tablespoons canola oil (divided)
  • 1 teaspoon grated fresh ginger
  • 20 oz fresh spinach

A crisp coating and a glossy finish

Pressing the seeds firmly onto the dry chops helps them adhere. The apricot sauce is served over the cooked pork so the sesame crust can brown before it meets any liquid.

At the table

Put rice and spinach beside each chop, with the apricot sauce spooned over the meat just before serving.

The cooking plan

How to make Sesame Pork Chops with Apricot Sauce & Ginger Spinach.

  1. Cook the rice according to its package directions. In a small saucepan, combine the apricots, sauce water, tamari and honey. Simmer over medium heat for 8–10 minutes, stirring occasionally, until syrupy.

  2. Pat the pork dry and season with 1/4 teaspoon salt. Put the sesame seeds in a shallow dish and press each chop into them on both sides.

  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add the chops and cook until the seeds are golden, starting with about 1–2 minutes per side and continuing as needed until the centers reach 145°F. Move to a clean plate and rest for at least 3 minutes.

  4. Wipe the skillet and raise the heat to medium-high. Add the remaining 1/2 tablespoon oil and the ginger. Stir for about 20 seconds, then add the remaining 1/4 teaspoon salt and spinach in batches. Cook, stirring, for about 2 minutes, until wilted.

  5. Serve the rested pork with rice and spinach, spooning the apricot sauce over the chops.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Sesame Pork Chops with Apricot Sauce & Ginger Spinach

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Sesame-coated pork chops with a sweet-savory apricot sauce, rice and ginger-wilted spinach.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    1 cup short-grain white rice
  •  
    ½ cup dried apricots finely chopped; about 3 1/2 oz
  • ¾ cup water for the sauce
  •  
    ¼ cup low-sodium tamari or soy sauce
  •  
    2 tablespoons honey
  •  
    4 4-oz chops boneless pork loin about 1/2 inch thick
  • ½ teaspoon kosher salt divided
  •  
    ½ cup sesame seeds black, toasted white, or a mixture
  • 2 ½ tablespoons canola oil divided
  •  
    1 teaspoon grated fresh ginger
  •  
    20 oz fresh spinach

Equipment

Saucepan
Small Saucepan
Large skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the rice according to its package directions. In a small saucepan, combine the apricots, sauce water, tamari and honey. Simmer over medium heat for 8–10 minutes, stirring occasionally, until syrupy.
  2. Pat the pork dry and season with 1/4 teaspoon salt. Put the sesame seeds in a shallow dish and press each chop into them on both sides.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add the chops and cook until the seeds are golden, starting with about 1–2 minutes per side and continuing as needed until the centers reach 145°F. Move to a clean plate and rest for at least 3 minutes.
  4. Wipe the skillet and raise the heat to medium-high. Add the remaining 1/2 tablespoon oil and the ginger. Stir for about 20 seconds, then add the remaining 1/4 teaspoon salt and spinach in batches. Cook, stirring, for about 2 minutes, until wilted.
  5. Serve the rested pork with rice and spinach, spooning the apricot sauce over the chops.

Notes

Use thin chops close to the listed 1/2-inch thickness; thicker chops take longer.
Check pork for 145°F and allow a 3-minute rest before eating.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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