Ingredients Jump to Instructions ↓

  1. 4 teaspoons minced fresh gingerroot

  2. 1 garlic clove, minced

  3. 1 tablespoon canola oil

  4. 1/2 cup sherry or chicken broth

  5. 1/4 cup honey

  6. 1/4 cup reduced-sodium soy sauce

  7. 1 tablespoon sesame seeds

  8. 1 tablespoon grated orange peel

  9. 3/4 teaspoon hot pepper sauce

  10. 4 bone-in pork loin chop (6 ounces each )

  11. 1 teaspoon cornstarch

  12. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange peel and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened. Drain and discard marinade from the pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat for 4 minutes. Turn; baste with sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160°, basting occasionally. Serve with remaining sauce. Yield: 4 servings.


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