| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | May 1994 | 1 | servings |
INGREDIENTS
| 2/3 | c | Soy sauce |
| 1/3 | c | Firmly packed light brown sugar |
| 1/3 | c | Water |
| 1/4 | c | Rice vinegar |
| 3 | Garlic cloves; chopped fine | |
| A; (2-inch piece) fresh | ||
| ; gingerroot, peeled | ||
| ; and chopped fine | ||
| Six; (1-inch-thick) rib | ||
| ; pork chops, bones | ||
| ; frenched by butcher | ||
| ; if desired | ||
| Pineapple Papaya Relish as an | ||
| ; accompaniment |
INSTRUCTIONS
FOR MARINADE Make marinade: In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely. Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight. Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.) Serve pork chops with relish. Serves 6. Gourmet May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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