Japanese-style pork chops, marinated then grilled.
2 servings
Marinade 30 min
Preparation 10 min
Cooking 10 min
240 calories per serving
Ingredients
resealable plastic bag
2 pork chops with bones 360 g
1/2 clove garlic, finely chopped
1 tbsp gingerroot, minced 14 g
1 tbsp brown sugar 12 g
2 tbsp apple cider vinegar 30 mL
1/4 cup soy sauce, low-sodium 65 mL
1 1/2 tbsp mirin (sweet rice wine), or sherry 23 mL
1 tbsp canola oil 15 mL
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Place the pork chops in a resealable plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight.
Pour out the marinade from the bag into a small saucepan, bring to a boil, then simmer 2 min. Set aside.
Meanwhile, heat the oil in a skillet over moderate heat until hot but not smoking. Add the pork chops then sauté until just cooked through, 3-4 min per side, depending on the thickness. Serve on the warmed plates. Drizzle the chops with the hot marinade.
2 servings
Marinade 30 min
Preparation 10 min
Cooking 10 min
240 calories per serving
Ingredients
resealable plastic bag
2 pork chops with bones 360 g
1/2 clove garlic, finely chopped
1 tbsp gingerroot, minced 14 g
1 tbsp brown sugar 12 g
2 tbsp apple cider vinegar 30 mL
1/4 cup soy sauce, low-sodium 65 mL
1 1/2 tbsp mirin (sweet rice wine), or sherry 23 mL
1 tbsp canola oil 15 mL
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Place the pork chops in a resealable plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight.
Pour out the marinade from the bag into a small saucepan, bring to a boil, then simmer 2 min. Set aside.
Meanwhile, heat the oil in a skillet over moderate heat until hot but not smoking. Add the pork chops then sauté until just cooked through, 3-4 min per side, depending on the thickness. Serve on the warmed plates. Drizzle the chops with the hot marinade.
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