Prep 30 mins
Cook 20 mins
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.
- 2 garlic cloves
- 2⁄3 cup soy sauce
- 1⁄4 cup cream sherry
- 1⁄4 cup cider, plus
- 1 tablespoon cider
- 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
- Finley chop garlic.
- 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.
- Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
- 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.
- 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.
- Serve chops drizzled with marinade.