Grilled Gingered Pork Chops
|Minced fresh ginger/1 tablespoon ground ginger||1⁄4 Cup (4 tbs)|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Soy sauce||3 Tablespoon|
|Salad oil||1 Tablespoon|
|Pork loin chops||1 1⁄2 Pound (4 Chops, 1/2 Inch Thick)|
|Napa cabbage head||1 (Chinese Cabbage)|
|Vegetable oil cooking spray||1|
A ginger-flavored sherry marinade adds interest to pork chops in this recipe.
Wedges of napa cabbage, basted with the same marinade, grill alongside the chops on the barbecue.
In a large, shallow bowl, combine ginger, sherry, garlic, soy sauce, sugar, and oil; stir until sugar is dissolved.
Trim and discard fat from chops.
Add to sherry mixture.
Cover and refrigerate, turning chops occasionally, for at least 4 hours or until next day.
Cut cabbage lengthwise into quarters.
Steam, covered, on a rack over boiling water just until barely wilted (about 5 minutes).
If made ahead, let cool, then cover and refrigerate until next day.
Spray a barbecue grill with cooking spray.
Lift out chops, reserving marinade, and place on grill 4 to 6 inches above a solid bed of medium coals.
Brush with marinade and grill, turning once, until no longer pink when slashed (about 20 minutes total).
Shortly after chops begin to brown, add cabbage quarters and grill, turning once and basting occasionally with any remaining marinade, until heated through (about 15 minutes total).
Arrange chops and cabbage on a warm serving platter.