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Full Online Book HomeLearning KitchenAsian - Pork - Teriyaki Pork Chops
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Asian - Pork -  Teriyaki Pork Chops Post by :searchfans Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2874

Click below to download : Asian - Pork - Teriyaki Pork Chops (Format : PDF)

Asian - Pork - Teriyaki Pork Chops

4 pork chops, 3/4" thick
1/4 cup soy sauce
2 Tblsps. sherry
1 Tblsp. sugar
1 Tblsp. cornstarch
1 tsp. pepper
1 tsp. garlic powder

Combine soy sauce, sherry, sugar, pepper and garlic powder; mix well. Arrange pork chops in a single layer in an 8"x12" baking dish. Pour soy mixture over chops. Turn chops to coat evenly with sauce. Cover with plastic wrap and refrigerate several hours or overnight.

Drain meat, discard marinade. Spray a large skillet with nonstick cooking spray. Cook chops in skillet over medium-high heat, 6 to 8 minutes per side or until well browned and meat reaches 160 F.

Serves 4
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Asian - Pork -  Thai-style Pork Stew Asian - Pork - Thai-style Pork Stew

Asian - Pork -  Thai-style Pork Stew
-------- Stew: 2 pounds boned pork loin, cut into 4 pieces 2 cups julienne-cut red bell pepper (I'm doing half pepper, half green beans) 1/4 cup teriyaki sauce 2 tablespoons rice or white wine vinegar 1 teaspoon crushed red pepper 2 garlic cloves, minced 1/4 cup creamy peanut butter Remaining ingredients: 6 cups hot cooked basmati rice 1/2 cup chopped green onions 2 tablespoons chopped, dry-roasted peanuts 8 lime wedges To prepare stew, trim fat from pork; discard fat. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8

Asian - Pork -  Szechuan Style Bbq Pork With Tofu Ad Pea Pods Asian - Pork - Szechuan Style Bbq Pork With Tofu Ad Pea Pods

Asian - Pork -  Szechuan Style Bbq Pork With Tofu Ad Pea Pods
1 C sliced BBQ pork 1 cake tofu (soft or regular) sliced domino size 1 C pea pods (fresh, not frozen), strings removed vegetable oil Seasonings: minced garlic to taste (a minimum of 1 tsp) minced ginger to taste (about 1/2 - 1 tsp) 2 minced or shredded scallions (or an equal amount of leek) Szechuan hot bean sauce (1 Tbs or a little more should be about right for most tastes) Sauce: 1 - 2 Tbs Chinese dark soy sauce 1 T dry sherry salt (optional - remember that the hot bean and soy sauces are quite salty) pinch sugar