Teriyaki Pork Chops Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Garlic cloves,
2/3 cup: Soy sauce,
1/4 cup: Mirin, or cream Sherry
1/4 cup: Plus 1 tablespoon cider,
Vinegar,
3 tbsp: Packed light brown sugar,
3 tbsp: Minced peeled fresh,
Gingerroot,
4: 1-inch thick rib pork chops,
2 tbsp: Vegetable oil,
Directions:
Finley chop garlic. In a saucepan bring soy sauce, mirin or Sherry,
and vinegar to a boil with garlic, brown sugar, and gingerroot,
stirring until brown sugar is dissolved. Transfer marinade to a metal
bowl set in a large bowl of ice and cold water and cool, stirring
occasionally, to room temperature.
In a small dish arrange pork chops in one layer and pour marinade over
them, turning chops to coat well. Marinate chops at room temperature,
turning them once, 15 minutes.
Pour marinade into small saucepan and simmer 5 minutes. In a 12-inch
skillet heavy skillet heat oil over moderate heat until hot but not
smoking and cook chops 6 to 8 minutes on each side, or until just
cooked through.
Serve chops drizzled with marinade.
Yield: 4 servings
COOKING LIVE SHOW #CL9103
All recipes courtesy of Gourmet Magazine
Source from luhu.jp
and vinegar to a boil with garlic, brown sugar, and gingerroot,
stirring until brown sugar is dissolved. Transfer marinade to a metal
bowl set in a large bowl of ice and cold water and cool, stirring
occasionally, to room temperature.
In a small dish arrange pork chops in one layer and pour marinade over
them, turning chops to coat well. Marinate chops at room temperature,
turning them once, 15 minutes.
Pour marinade into small saucepan and simmer 5 minutes. In a 12-inch
skillet heavy skillet heat oil over moderate heat until hot but not
smoking and cook chops 6 to 8 minutes on each side, or until just
cooked through.
Serve chops drizzled with marinade.
Yield: 4 servings
COOKING LIVE SHOW #CL9103
All recipes courtesy of Gourmet Magazine
Source from luhu.jp
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