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Categories:
garlic soy sauce cream sherry cider cider vinegar brown sugar fresh gingerroot rosemary pork chops vegetable oil
Viewed: 26 - Published at: 4 years agoIngredients
- 2 garlic cloves
- 23 cup soy sauce
- 14 cup cream sherry
- 14 cup cider, plus
- 1 tablespoon cider
- vinegar
- 3 tablespoons packed light brown sugar
- 3 tablespoons minced peeled fresh gingerroot
- 14 teaspoon dried rosemary (optional)
- 4 boneless pork chops (1 inch thick)
- 2 tablespoons vegetable oil
Method
- Finley chop garlic.
- In a saucepan bring soy sauce, Sherry, and vinegar to a boil with garlic, brown sugar, gingerroot and rosemary (optional), 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 heavy grill pan 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.
