Email to Cat      

Spicy-Sweet Ginger Pork Chops

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"This speedy recipe is big on piquant flavor, as fresh ginger combines with the very spicy yet deeply floral taste of habanero chili. If you don't use too much of this chili, you can appreciate its flavor without being overwhelmed by its heat. Serve these chops with plain white rice or Coconut Rice, along with a salad or vegetable."

List of Ingredients

â—¦ 6 pork chops, about ½ to ¾-inch thick
â—¦ Coarse salt
â—¦ 1 tablespoon safflower oil
â—¦ 3 onions, thinly sliced
â—¦ 4 cloves garlic, minced
â—¦ One 3-inch piece of fresh ginger, peeled and sliced
â—¦ ½ teaspoon minced habanero or Scotch bonnet chili (from ¼ chili) or ½ teaspoon hot sauce
â—¦ ½ cup flavorful liquid, such as wine, beer, or fruit juice


Recipe

Heat a large heavy skillet over high heat. Generously season the chops with salt.

Swirl half the oil in the skillet. When it shimmers, lay the pork chops in the pan and don't move them for at least a few minutes, to ensure that a golden sear forms. Turn and brown well on the second side for a total of 10 minutes. Transfer the chops to a warm plate.

Add the remaining oil and the onions, garlic, ginger, and chili, and cook until soft and lightly caramelized, 6 to 8 minutes. Return the chops to the pan, add the liquid, and cook until the chops are not quite firm to the touch, and an instant-read thermometer reads 138° F, 3 to 5 minutes more.
Serve immediately.

Serves 4 to 6