Glazed pork chops with pickled ginger
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | White vinegar |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Salt |
| ⅓ | cup | Thinly sliced fresh ginger (2 oz.) |
| ¼ | cup | Hoisin sauce* |
| 2 | tablespoons | Ketchup |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Reduced-sodium soy sauce |
| 4 | Pork loin chops, 1/2 to 3/4 inch thick, trimmed | |
| Salt and cracked black pepper | ||
| 3 | Green onions, sliced thin diagonally | |
Directions
PICKLED GINGER
CHOPS
*Hoisin sauce is available in Asian markets and in the specialty section of many supermarkets.
1. Make Pickled Ginger: Heat vinegar, sugar and salt in small saucepan to boiling. Add ginger; return to boil, reduce heat and simmer 10 minutes.
Cool. Cover and refrigerate. (Can be made ahead up to 1 month.) Can also use pre-pickled ginger, often found in Asian markets or Asian food-section of supermarkets)
2. Heat grill.
3. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set aside.
4. Sprinkle chops with salt and pepper. Grill over medium-hot heat 3 to 4 minutes per side. During last 30 seconds, brush tops with hoisin mixture; grill 15 seconds. Turn, brush other side with hoisin and grill 15 seconds more.
5. Transfer to serving plates and sprinkle with green onions. Drain Pickled Ginger and serve on the side.
PER SERVING Calories 345 Total Fat 12 g Saturated Fat 4 g Cholesterol 114 mg Sodium 973 mg Carbohydrates 15 g Protein 44 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998