| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | American, Chinese, Roasted, Sauce | 2 | Servings |
INGREDIENTS
| 1/4 | c | Plum jam |
| 2 | tb | Rice vinegar |
| 1/2 | ts | Dark sesame oil |
| 1 1/2 | ts | Olive oil or peanut oil |
| Salt | ||
| Black pepper | ||
| 1 | pn | Brown sugar (optional) |
INSTRUCTIONS
Whisk all ingredients together well, adjust seasoning according to your taste and the sweetness of the jam used, and marinate pork chops for about 30 minutes. If grilling, turn frequently and baste often to prevent burning. Baste a final time and serve. If cooking on the stovetop, scrape marinade off and saut. pork chops on medium for 7 minutes per side. Remove from pan, keep chops warm and stir in marinade, heating until it bubbles plus 2 minutes, then spoon over pork chops and serve. If baking, scrape marinade off of chops, brown them on both sides and cover with marinade. Cover with foil or a lid and bake for 1/2 hour then turn the chops, cover and bake for 15 minutes, uncover and bake 15 minutes. Serve. NOTES : Dark, flavorful, Chinese-influenced pork marinade that becomes a= sauce. Recipe by: Dee Bell Posted to MasterCook Digest V1 #337 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 10, 1997
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