Wednesday, November 24, 2010

Deep South Eats: Polynesian Pork Chops

Polynesian Pork Chops

This recipe is originally from Erin Howell with a few additions/changes.

2 to 4 Boneless Pork Chops (or up to 2 lbs)
3/4 cup of White Vinegar
1/2 cup of Soy Sauce
2 Tbsp Garlic, minced
Pepper to taste
2 Tbsp Sugar

Mix white vinegar, soy sauce, garlic, and pepper in a plastic bag (aka Ziploc). Add pork chops. Seal bag and toss pork chops in marinade. Open bag and purge of all air and reseal. Marinate in refrigerator at least 30 minutes up to overnight. Once ready to cook, turn your oven onto broil or preheat your grill. Take pork chops out of bag reserving the marinade and place on broiler pan or grill. I like to foil line a baking sheet and place the meat on a wire rack on top of the baking sheet. This allows for very minimal clean up. I broiled mine for 7 minutes on the first side and about 10 minutes on the other. Cook until the internal temperature is at least 160 degrees. While cooking, place the marinade in a small saucepan and bring to a boil. Use a spoon to skim off the foam. Add the 2 Tbsp of sugar and allow to simmer until pork is finished in oven. Serve in ramekins with pork for dipping.

***Side note - I know that my directions for recipes seem long and lengthy sometimes. This is not an indication of the complication level of the recipe. It is just me being overly OCD thorough.

with Belles and Beauxs

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