Teriyaki pork chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves | |
| ⅔ | cup | Soy sauce |
| ¼ | cup | Mirin, or cream Sherry |
| ¼ | cup | Plus 1 tablespoon cider |
| Vinegar | ||
| 3 | tablespoons | Packed light brown sugar |
| 3 | tablespoons | Minced peeled fresh |
| Gingerroot | ||
| 4 | 1-inch thick rib pork chops | |
| 2 | tablespoons | Vegetable oil |
Directions
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 skillet 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.
Yield: 4 servings
COOKING LIVE SHOW #CL9103
All recipes courtesy of Gourmet Magazine