Chewin'

the News

May 2003

Teriyaki Pork Chops

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Meals:	1	2	3	4	5	6
Serves:	8	16	24	32	40	48
Ingredients:
Soy sauce	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Brown sugar	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Water	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Wine vinegar*	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Garlic cloves, minced	3	6	9	12	15	18
Bottled pureed ginger**	2 t.	1 T. + 1 t.	2 T.	2 T.  + 2 t.	3 T.  + 1 t.	1/4 C.
1-inch thick pork chops	8	16	24	32	40	48

*- Rice wine vinegar is best.
**- The bottled pureed ginger is found in the produce department of larger supermarkets. If this is not available, you may substitute a 2-inch piece of fresh peeled gingerroot, chopped fine. Or, one teaspoon of ground ginger.

Assembly Directions:
Combine everything except the pork chops in a pan and bring to a boil. Boil for 5 minutes, stirring occasionally. Cool completely.

Freezing Directions:
When the marinade is cool, place the chops in a labeled freezer bag or container. Pour the marinade over the meat. Close the bag or container and rotate it gently to make sure all the meat is coated with the marinade. Remove excess air from the freezer bag. Seal, label and freeze.

Serving Directions:
Thaw completely. Pour the marinade into a saucepan and boil for 5 minutes to kill the bacteria from the raw meat. Set aside. Grill chops on an oiled rack about 4 inches or so from the coals. Cook 7 or 8 minutes per side until just cooked through. If using thinner chops, decrease the grilling time accordingly. Baste the meat with the cooked marinade during the last 5 minutes of grilling.

Comments:
This would be great with grilled pineapple rings or wedges!
 

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