Recipe by Sarrell
My friend Jeff probably had one of the most blessed childhoods of any person I know because his mother Nina, is a world class chef. It took me years to pry out her culinary secrets from Jeff. Here is just one of the delicious and simple recipees that Nina calls dinner. The marinade is also great on steaks and chicken. Since pork is such a tough and dry meat it needs a salt brine to moisten and tenderize it. That is why this teriyaki marinade is perfect.
Top Review by Suzie #2
This was so different from what I usually cook that I had a ball making this. My family LOVED it! They want me to make a double batch next time. BUT: I did it on top of the stove instead of in the oven.
- 1 cup soy sauce
- 1 cup dark brown sugar
- 2 tablespoons Bourbon or 2 tablespoons whiskey
- 3 cloves garlic (minced)
- gingerroot (grated)
- 1⁄4 cup pineapple juice
- 4 thick cut pork chops
Directions See How It's Made
- Dissolve the the brown sugar in the soy sauce on medium heat.
- Add the liquor, the garlic, and the ginger and simmer for at least 30 minutes or until the liquid has thickened sufficiently.
- At the very end add the pineapple juice and allow to cool to room temperature (if you are as impatient as I am you can put your pot in the refrigerator).
- Marinate your pork over night.
- Cook the pork in a pan on medium high heat on each side for about 1 minute then put it in the oven at 350 degrees and cook for 15 minutes.
- Be sure not to dry out the pork.