Ingredients
- 1 large garlic clove
- 1/3 cup soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine) or cream Sherry
- 2 1/2 tablespoons cider vinegar
- 1 1/2 tablespoons packed light brown sugar
- 1 1/2 tablespoons minced peeled fresh gingerroot
- two 1-inch-thick rib pork chops
- 1 tablespoon vegetable oil
Directions
- Finely chop garlic. In a saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, 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 a small saucepan and simmer 5 minutes. In a 10- to 12-inch heavy skillet 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.
