[CH] Re-sending - Thursday Nights Dinner
RisaG (radiorlg@yahoo.com)
Fri, 7 May 2004 09:49:54 -0700 (PDT)
I sent this yesterday but it didn't go through.
This was last night's dinner. I adapted the sauce from
Wolfgang Puck, that is where it got its name. I added
more chile flakes to the sauce.
Very good.
Did not burn on the cast iron grill which was great.
No dealing with the smoke alarm!
* Exported from MasterCook *
Pork Chops w/Chinois Rib Sauce
Recipe By : adapted from Adventures in the Kitchen
by Wolfgang Puck
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meat
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
4 pork chops
salt and pepper
Sauce:
3/4 cup rice wine vinegar
1/2 cup honey -- * see note
6 tb soy sauce
6 tb mirin
1 scallion -- chopped
1/2 ts garlic -- minced
1/2 ts fresh ginger -- grated
1/2 ts red chile flakes
For sauce (can be made hours ahead):
In a 2 cup stainless steel saucepan, combine all
ingredients and cook, over MED-HIGH heat, until syrupy
and thick, about 45 minutes.
Strain into a clean container and cool.
Refrigerate, covered, and use as needed
For Pork Chops:
Season pork chops with salt and pepper. Place in a
zip-top bag and then pour some of the sauce over. Rub
it in.
Marinate for 1/2 hour or so. More is better.
To cook:
Preheat a cast iron grill. When smokin' hot, wipe some
of the sauce off the chops, spray or brush with olive
oil, and then put the chops on. Cook until you have
great grill marks and the chops are cooked, but still
a bit juicy, about 5 minutes per side (depending on
how thick the chops are). In the last minute or so,
baste with some more sauce.
Serve with faux rice (cauliflower) or basmati rice and
drizzle sauce over plate (if you have a squeeze
bottle, put the leftover sauce in there and drizzle
the sauce over the plate and the chops).
- - - - - - - - - - - - - - - - - -
NOTES : Sauce from Adventures in the Kitchen by
Wolfgang Puck, ISBN 0-394-55895-2, Hardcover,
Copyright Wolfgang Puck 1991
RisaG
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