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Teriyaki Pork Chops
2 Garlic cloves
2/3 cup of Soy sauce
1/4 cup of Mirin; or cream Sherry
1/4 cup of
cider vinegar + 1 tablespoon of cider vinegar
3 tablespoons of light brown sugar, (packed)
3 tablespoons of minced peeled fresh gingerroot
4 Pork rib chops, 1" thick
2 tablespoons of vegetable oil
Finley chop garlic. In a saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, stirring until brown sugar is dissolved. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature. In a small dish arrange pork chops in one layer and pour marinade over them, turning chops to coat well. Marinate chops at room temperature, turning them once, 15 minutes. Pour marinade into small saucepan and simmer 5 minutes. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through. Serve chops drizzled with marinade. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9103 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-08-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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