| 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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