 | | Directions |
- 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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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
|  | | Ingredients | | - | | 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 |
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