| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
Cklive05 |
4 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
| 2/3 |
c |
Soy sauce |
| 1/4 |
c |
Mirin; or cream Sherry |
| 1/4 |
c |
Cider vinegar; plus |
| 1 |
tb |
Cider vinegar |
| 3 |
tb |
Light brown sugar; (packed) |
| 3 |
tb |
Minced peeled fresh gingerroot |
| 4 |
|
Pork rib chops; 1" thick |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
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
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