| 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.
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