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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. Lynette Randleman of Buffalo, Wyoming Ingredients:
4 teaspoons minced fresh gingerroot |
1 garlic clove, minced |
1 tablespoon canola oil |
1/2 cup sherry or chicken broth |
1/4 cup honey |
1/4 cup reduced-sodium soy sauce |
1 tablespoon sesame seeds |
1 tablespoon grated orange peel |
3/4 teaspoon hot pepper sauce |
4 bone-in pork loin chop (6 ounces each) |
1 teaspoon cornstarch |
2 tablespoons water |
Directions:
1. In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange peel and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce. Yield: 4 servings.
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