Nina's Teriyaki Pork

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Marinade

• 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

• Meat

• 4  thick cut  pork chops

Directions

1. Dissolve the the brown sugar in the soy sauce on medium heat.
2. Add the liquor, the garlic, and the ginger and simmer for at least 30 minutes or until the liquid has thickened sufficiently.
3. 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).
4. Marinate your pork over night.
5. 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.
6. Be sure not to dry out the pork.