I Love Ginger Blog

05/11/2006

Here's a tasty recipe I found recently in Cooking Light (May 2006).

PORK CHOPS WITH GINGER-CHERRY SAUCE

1 teaspoon dark seasme oil

4 4-oz center-cut boneless pork chops, trimmed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup cherry preserves

2 teaspoons low-sodium soy sauce

1 teaspoon ground fresh ginger (use minced ginger available on the website, or ginger juice if you prefer)

1 teaspoon seasoned rice vinegar

1.  Heat oil in nonstick skillet over medium-high heat.  Sprinkle pork with salt and pepper.  Cook 4 minutes on each side; remove pork from pan.

2.  Combine preserves and remaining ingredients in a small bowl.  Add preserves mixture to pan, reduce heat, and cook 2 minutes or until slightly thickened, stirring constantly.  Return pork to pan; cook 2 minutes or until thoroughly heated. 

Use any variety of fruit preserves if you don't have cherry on hand.  Serve with egg noodles tossed with chopped fresh parsley.

Yield:  4 servings (1 pork & 2 tablespoons sauce).