Saturday, August 06, 2005
Always looking for ways to spice up the regular pork chops. This was a fairly nice variation, coming from a little book called BBQ Food by Murdoch Books. I quite like this series - my mom has one called Cool Food that's also very nice.
Now, for the recipe. I didn't have any white port, so I just used white wine, and added a dash of brown sugar. That was fine, but I used a quite bitter marmalade - and that showed. Next time, I'll use something sweeter.
2 pork chops, butterflied
65 cl white wine (or white port if you've got it)
1 tbsp of brown sugar, if you're not using port
50 g orange marmalade
1/2 tbsp oil
1/2 tbsp grated ginger
Mix wine, marmalade, sugar, oil and ginger. Marinate the chops in this for at least three hours. Take out the chops, and pat them dry. Fry - or barbecue - the meat until done to your liking. Meanwhile, let the marinade simmer and reduce until it has thickened enough to be poured over as a sauce.
We had this with rice, sugar peas and a lovely pineapple salsa.