| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | Dish, Main | 4 | Servings |
INGREDIENTS
| 2/3 | c | White vinegar |
| 1/3 | c | Sugar |
| 1 | t | Salt |
| 1/3 | c | Thinly sliced fresh ginger |
| 2 oz. | ||
| 1/4 | c | Hoisin sauce* |
| 2 | T | Ketchup |
| 2 | T | White vinegar |
| 1 | T | 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 | ||
| seconds more. Transfer to serving plates and sprin, seconds more. Transfer to serving plates and sprinkle with |
INSTRUCTIONS
Hoisin sauce is available in Asian markets and in the specialty section of many supermarkets. 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) Heat grill. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set aside. 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 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@ix.netcom.com> on Sep 06, 1998
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