- 2/3 cup soy sauce
- 1/3 cup firmly packed light brown sugar
- 1/3 cup water
- 1/4 cup rice vinegar
- 3 garlic cloves, chopped fine
- a 2-inch piece fresh gingerroot, peeled and chopped fine
- six 1-inch-thick rib pork chops, bones frenched by butcher if desired
- Pineapple Papaya Relish as an accompaniment
- In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
- Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
- Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
- Serve pork chops with relish.