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Szechwan Glazed Pork Chops


This grill specialty is easy to prepare and adds a touch of regional Chinese flair

While Szechwan cooking has a reputation for producing fiery foods, that was not always the case. Many recipes from this region are mild to medium in spiciness and typically incorporate so many interesting flavors into one delightful taste sensation.

Pork is not as popular as beef and lamb in Szechwan, but it accepts this wonderful brine and glaze for a perfect grill selection.

Szechwan Glazed Pork Chops

Choose chops that are 1-1/2 inches thick - one per person

Prepare this brine (enough for 10 chops) and leave chops overnight in refrigerator.
½ quart cider, chilled
1/8 cup salt (coarse)
1/8 cup brown sugar
1 bay leaf
½ of an orange peel

Dissolve salt in hot water. Mix with cider, brown sugar, bay leaf and orange rind. Add chops and refrigerate.

When ready to grill, remove chops from brine, rinse, and let dry. Prepare coals for a hot fire. Cook for about 8 minutes on each side.

To prepare glaze:

¼ cup chili and garlic paste
1 cup soy sauce (light or sodium reduced if desired)
2 cups rice wine vinegar (no seasonings added)
2 cups fish sauce
3 cups brown sugar

Mix all ingredients and bring to boil in saucepan. It will reduce by about ¼. Pour onto plates and place grilled chop on top. Serve with a salad and cooked veggies.

Note: for leftover glaze, refrigerate. It will keep for weeks and can be used on a host of other foods.

 

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