| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 4 | Servings | ||
INGREDIENTS
| 1/3 | c | Persimmon jam |
| 2 | tb | Peanut oil |
| 4 | Loin pork chops (12 oz.), trimmed of fat | |
| 2 | Scallions with tops, sliced | |
| 2 | ts | Fresh gingerroot, pared and finely minced |
| 1/4 | c | Rice vinegar |
| 1/2 | c | Chicken stock |
| 2 | tb | Soy sauce |
| 1 | ts | Fresh gingerroot, pared and julienned |
| 1 | ts | Scallions with tops, julienned |
INSTRUCTIONS
Heat large skillet until very hot. Brown chops in oil. Drain on towels. Pour off oil from skillet. Add scallion slices and minced gingerroot. Saute about 1 minute. Pour vinegar into skillet. Cook, scraping up brown bits, until reduced to 1 tablespoon. Add stock, the 1/3 cup jam, and the soy sauce. Stir til jam is liquified. Reduce heat to very low. Return chops to skillet. Braise, tightly covered, until no trace of pink remains, about 20 minutes. Transfer chopes to heated platter. Degrease pan juices and pour over chops. Sprinkle with julienned ginger and scallions. Posted to MC-Recipe Digest V1 #354 From: "Tina D. Bell" <tdbell@altair.csustan.edu> Date: Fri, 27 Dec 1996 16:54:18 -0800 (PST)
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