PICKLED GINGER: 2/3 cup white vinegar 1/3 cup sugar 1 teaspoon salt 1/3 cup thinly sliced fresh ginger (2 oz.) Pork Chops: 1/4 cup hoisin sauce* 2 tablespoons ketchup 2 tablespoons white vinegar 1 tablespoon reduced-sodium soy sauce 4 pork loin chops -- 1/2 to 3/4 inch thick, trimmed Salt and cracked black pepper 3 green onions -- sliced thin diagonally Make Pickled Ginger: Heat vinegar, sugar and salt in small saucepan to boiling. Add ginger; return to boil, reduce heat and simmer 10 minutes. Cool. Cover and refrigerate. (Can be made ahead up to 1 month.) Heat grill. Combine hoisin sauce*, ketchup, vinegar and soy sauce in small bowl. Set aside. Sprinkle chops with salt and pepper. Grill over medium-hot heat 3 to 4 minutes per side. During last 30 seconds, brush tops with hoisin mixture; grill 15 seconds. Turn, brush other side with hoisin and grill 15 seconds more. Transfer to serving plates and sprinkle with green onions. Drain Pickled Ginger and serve on the side. Makes 4 servings. The smoky flavor of grilled pork stands up to a sweet-sour glaze and aromatic pickled ginger. Although you can buy pickled ginger in Asian markets, it's easy and fun to make it yourself. Prep time: 15 minutes plus cooling Grilling time: 6 to 8 minutes Degree of difficulty: Easy *Hoisin sauce is available in Asian markets and in the specialty section of many supermarkets. PER SERVING: Calories 345, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 114 mg, Sodium 973 mg, Carbohydrates 15 g, Protein 44 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatting by bobbi744@acd.net ICQ#2099532
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