Grilled Asian Pork Chops
|Garlic||2 Clove (10 gm)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Asian dark sesame oil||2 Tablespoon|
|Chopped pimientos||1 Cup (16 tbs), drained (Bottled)|
|Fresh apricots||6 , halved and pitted|
|Ketchup||1⁄4 Cup (4 tbs)|
|Lemon||1 , zest grated|
|Garlic||2 Clove (10 gm), crushed|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Jasmine rice||2 Cup (32 tbs) (Thai Variety)|
TO MAKE THE MARINADE:
In a large mortar, crush the garlic cloves, aniseed, and salt together to make a paste.
Stir in the soy sauce and sesame oil.
Put the chops in a shallow baking dish.
Rub the pork chops with the marinade.
Cover and refrigerate for 2 to 3 hours.
Light a fire in a charcoal or gas grill.
Remove the pork chops from the marinade.
In a small saucepan, combine the pimientos, apricots, ketchup, lemon zest, garlic, and chicken broth, and simmer for 30 minutes.
Puree and strain through a fine-meshed sieve.
The consistency should be that of syrup.
Adjust it if necessary by reducing it further or adding more broth.
Season with salt.
Set aside and keep warm.
Grill the chops over a medium-hot fire for 5 minutes on each side.
Serve with the rice and the sauce on the side.