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
10 mins
15 mins
25 mins
  • 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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