Gulf Winds Pork Chops
Recipe: Gulf Winds Pork Chops
From: Cel's ex-stepmother
Serves: 2-4
4 pork chops
2 Tbsp. vegetable oil
1 clove garlic, minced
3/4 c. dry sherry
1/4 c. soy sauce
1 slice (1/8" thick) fresh ginger, minced
1/4 tsp. dried oregano
1 Tbsp. maple syrup
Heat oven to 350 degrees. Brown chops on both sides in oil in skillet and place in baking dish. Combine remaining ingredients and pour over chops. Cover and bake about 1 hour, turning over once.
Notes:
The oil can be reduced somewhat (esp. if you're browning in a nonstick skillet), but don't omit it entirely or the little beggars stick to the dish. Thin chops don't need to bake as long.
It's an odd-sounding combination of ingredients, but turns out very tasty indeed. I like to use the sherry to deglaze the skillet before combining it with the rest, to get those good browned pork bits up.
From: Cel's ex-stepmother
Serves: 2-4
4 pork chops
2 Tbsp. vegetable oil
1 clove garlic, minced
3/4 c. dry sherry
1/4 c. soy sauce
1 slice (1/8" thick) fresh ginger, minced
1/4 tsp. dried oregano
1 Tbsp. maple syrup
Heat oven to 350 degrees. Brown chops on both sides in oil in skillet and place in baking dish. Combine remaining ingredients and pour over chops. Cover and bake about 1 hour, turning over once.
Notes:
The oil can be reduced somewhat (esp. if you're browning in a nonstick skillet), but don't omit it entirely or the little beggars stick to the dish. Thin chops don't need to bake as long.
It's an odd-sounding combination of ingredients, but turns out very tasty indeed. I like to use the sherry to deglaze the skillet before combining it with the rest, to get those good browned pork bits up.