| 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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