Ingredients

	resealable plastic bag
2	pork chops with bones		360 g
1/2 clove	garlic, finely chopped
1 tbsp	gingerroot, minced		14 g
1 tbsp	brown sugar		12 g
2 tbsp	apple cider vinegar		30 mL
1/4 cup	soy sauce, low-sodium		65 mL
1 1/2 tbsp	mirin (sweet rice wine), or sherry		23 mL
1 tbsp	canola oil		15 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

1. Place the pork chops in a resealable plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight.
2. Pour out the marinade from the bag into a small saucepan, bring to a boil, then simmer 2 min. Set aside.
3. Meanwhile, heat the oil in a skillet over moderate heat until hot but not smoking. Add the pork chops then sauté until just cooked through, 3-4 min per side, depending on the thickness. Serve on the warmed plates. Drizzle the chops with the hot marinade.

Recommended side dishes

• Steamed Basmati Rice
• Steamed Brown Rice
• Buttered Snow Peas
• Blanched Green Beans
• Braised Bok Choy