Recipe by chelgilm
I found this recipe off of food networks website. This is a recipe of Sara Moultons. I thought it was really good.
Top Review by diner524
I made these for dinner last night to go along with soy roasted potatoes. I liked that it didn't have any oil or fats in the marinade and was very tasty. I have made a few other teriyaki sauces that don't require the pre-cooking and cool time prior to marinading and would probably stick with them because of the simplicity and no difference in flavor intensity. Thanks for posting.
- 2⁄3 cup soy sauce
- 1⁄3 cup firmly packed light brown sugar
- 1⁄3 cup water
- 1⁄4 cup rice vinegar
- 3 garlic cloves, chopped fine
- 2 inches piece fresh gingerroot, peeled and chopped fine
- 6 (1 inch) thick pork chops (I use thinner pork chops and just watch cooking time)
Directions See How It's Made
- Marinade: In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.
- Cool marinade completely.
- Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a dish.
- Marinate meat overnight or a couple of hours in fridge, turning once or twice.
- Pour marinade into a saucepan and boil 5 minutes.
- Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.