Last Night's Dinner: Pan Cooked Pork Chops with...

This was last night's dinner. I adapted it from one of my favorite books - Fresh Every Day By Sara Foster.

I used rice wine instead of sherry and I added some chopped vegetables in at the end. Just wonderful.

Pan-Cooked Pork w/Ginger Teriyaki Sauce

1.5 lb boneless pork loin chops
1.5 cups rice wine
2 shallots, minced
zest and juice of 1 orange
1 tbsp reduced sodium soy sauce
2 tbsp Teriyaki sauce
1 tbsp ginger, grated
2 tbsp parsley, chopped
1/2 tsp sea salt
1 tsp black pepper
1 tbsp unsalted butter

Trim all the fat from the pork chops and then slice it into 1/2" thin slices. Place sliced pork in a large ziptop bag.

In a bowl, combine rice wine, shallots, orange zest and juice, soy sauce, teriyaki sauce, ginger, parsley, salt and pepper. Add to chops and seal bag. Let sit, in refrigerator,
for 1-2 hours.

Half and hour before cooking, remove from refrigerator.

Preheat grill pan over MED heat until very hot but not smoking. Drain meat of marinade but reserve the marinade for pan sauce.

Lay the slices on the grill pan and grill them for 2-3 minutes per side, basting with some of the marinade while it is grilling. When they feel firm to the touch, they are done and remove them to a plate. Cover loosely with tin foil.

Pour remaining marinade in pan, scraping up the bits on the bottom of the pan. Bring to a boil, and let it boil for about 2 minutes to thicken. Add the butter and shake the
pan until the butter melts. Pour the sauce over the pork, sprinkle with some cilantro if you have it, and serve warm.

Serves 4-6
adapted from Fresh Every Day by Sara Foster
Posted by RisaG 9/11/09