Oriental Pork Chops
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger root||4 Teaspoon, minced|
|Dry sherry wine||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Sesame seeds||1 Tablespoon|
|Tabasco pepper sauce||3⁄4 Teaspoon|
|Pork chops||4 (1 Inch Thick)|
|Orange slices||6 , cut into quarters|
In medium saucepan heat oil.
Add garlic and ginger; cook 1 minute.
Remove from heat; add sherry, soy sauce, honey, orange peel, sesame seeds and Tabasco® sauce.
Place chops in large shallow dish or plastic bag; add marinade.
Cover; refrigerate 1 hour; turn chops occasionally.
Remove chops from marinade; pour marinade into small saucepan.
Place chops on grill about 5 inches from source of heat.
Grill 10 minutes on each side.
Meanwhile, in small bowl combine cornstarch and water; stir into marinade.
Stir constantly, bring to a boil over medium heat and boil 1 minute.
Brush chops with marinade.
Grill 5 to 10 minutes longer or until chops are done; turn and brush frequently with marinade.
Serve remaining marinade with chops.
Garnish with orange slices.