| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 2 | lb | Pork boneless center-cut chops |
| 1/3 | c | Hoisin sauce |
| 1/4 | c | Apricot preserves |
| 1 | tb | Finely chopped gingerroot |
| 1 | tb | Peanut oil |
| 2 | tb | Honey |
| 1 | tb | Oyster sauce |
| 1 | tb | Soy sauce |
| 1 | tb | Dry sherry |
| 1 | tb | Chili puree with garlic |
| 1/2 | ts | Five-spice powder |
| 2 | Cloves garlic; crushed |
INSTRUCTIONS
From: dbailey@ssi.parlorcity.com (David Bailey) Both of these bar-b-q sauces are from "Betty Crocker Easy Chinese". Cook pork chops in 12-inch skillet over medium heat until brown on both sides. Mix remaining ingredients; pour over pork in skillet. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, spooning sauce frequently over pork, until pork is no longer pink in center. Serve pork with sauce. Note: Leftovers are ideal for Pork Fried Rice. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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