Monday, January 19, 2009

Chinese Pork Chops

Here's another recipe from Cathy. I'm not sure where she got it, but she's the one who brought it to me, so she's the one who gets the credit. It's extremely easy to make and it's REALLY tasty.
Thanx again Cath!

4 3/4" thick pork chops
1 tbs oil
2/3 c. soy sauce
2/3 c. vinegar
1/3 cup sugar
1/2 tsp ground ginger
2/3 cup water

Dredge chops in flour. In a large skillet, brown chops well on both sides. Drain excess fat. Whisk together remaining ingredients and add to skillet with the chops. Bring to a boil. Cover. Reduce heat and let it simmer for one hour. Serve with rice.

Sometimes I find regular white vinegar to be a bit harsh, so I like to choose a milder one.
If the sauce is a bit too thin for your liking, make a slurry of a little flour and water, then whisk into sauce over medium heat until it reaches the desired thickness.

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