| 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
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