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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love pork chops and this is one of the many ways I prepare them for my sweetie and I! Teriyaki sauce doesn't usually call for rosemary, but I added it for the unique flavor. For side dishes, there are many things you can serve with it like a rice dish (in my photograph is a version of meatless dirty rice I like to make), broccoli, glazed carrots, or even a baked sweet potato. With a recipe like this, the possibilities are endless for planning a well-rounded meal. Ingredients:
2 garlic cloves |
2/3 cup soy sauce |
1/4 cup cream sherry |
1/4 cup cider, plus |
1 tablespoon cider |
vinegar |
3 tablespoons packed light brown sugar |
3 tablespoons minced peeled fresh gingerroot |
1/4 teaspoon dried rosemary (optional) |
4 boneless pork chops (1 inch thick) |
2 tablespoons vegetable oil |
Directions:
1. Finley chop garlic.
2. 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.
3. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
4. 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.
5. 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.
6. Serve chops drizzled with marinade.
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