Marinated pork chops Serve with new potatoes or boiled potatoes mashed with soured cream and chives plus a simple green salad. Garnish with orange slices.
8 thin pork breakfast chops, or 4 rib chops Marinade 4 tablespoons soy sauce 2 tablespoons orange juice 2 tablespoons olive oil or corn oil 2 tablespoons tomato ketchup 2 tablespoons light soft brown sugar 1 teaspoon ground ginger grated zest of 1 orange salt and freshly ground black pepper small bunch spring onions, thinly sliced 1. Make the marinade: mix all the ingredients together, including the spring onions, making sure the sugar dissolves. 2. Put 4 of the chops in a dish so they do not overlap one another. Spoon over half the marinade, putting a few pieces of spring onion on each chop. 3. Put the remaining chops on top and spoon the rest of the marinade over them. Cover with cling film and refrigerate for at least 6 hours, basting occasionally. 4. Remove chops from the marinade and grill under high heat for about 4 minutes on each side. (Rib chops will need about 7-8 minutes each side.) Spoon the marinade with the onions on to the chops when you turn them, so that the onions become brown and crispy. Serve at once on a warmed serving plate. serves 4 Good friends are hard to find, harder to leave, and impossible to forget. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
