Gingered Pork Chops Recipe
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A quick way to add a little zing to an old favorite.
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2 pork chops, about 6 oz. each
1 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
freshly ground pepper, to taste
1/3 cup dry wine
2 teaspoons grated fresh ginger root
2 teaspoons soy sauce
Trim excess fat from chops. Mix together wine, grated ginger and soy sauce.
Mix together the ground ginger, salt and pepper and pat onto chops, both sides.
Heat oil until almost smoking. When hot, add chops and brown on both sides, 2 - 3 minutes per side.
Add wine mixture and scrape pan to loosen any browned bits. Reduce heat to medium, cover pan and cook to desired doneness, 5 to 10 minutes (time depends on thickness of the chops. They should feel firm, but not hard when pressed, or show little or no pink when cut into).
Serve immediately with pan juices spooned over. Delicious served with applesauce.
TIP: to keep fresh ginger without having it dry out, cut the root into good-sized chunks and freeze in snug fitting air-tight container. To use, grate or slice without thawing, returning unused bits to the freezer.
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