| 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
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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