Asian Pork Chops with Chinese Paprika Sauce
The grill adds a special dimension to this delicious, authentic Asian dish.
For the pork chops:
1/4 cup soy sauce
2 tablespoons sesame oil
2 cloves garlic, chopped
1/2 teaspoon anise seed, ground in a spice mill to make a powder
6 pork loin chops (about 6 ounces each), cut 1/2-inch thick
For the sauce:
1 cup chicken broth
2 roasted red peppers, quartered
5 apricots (about 1/2 pound), halved and pits removed or 5 dried apricots
2 cloves garlic, crushed
1-1/2 teaspoons finely grated lemon zest
To make the pork chops: In a small bowl combine soy sauce, sesame oil, garlic,
and anise powder. Place pork chops in a large plastic re-sealable bag. Pour
marinade over chops; close bag. Marinate in refrigerator for 2 to 3 hours,
Meanwhile, make the sauce: In a 2-quart saucepan place chicken broth, roasted
red peppers, apricots, garlic, and lemon zest.
Simmer over low heat for 30 minutes, stirring occasionally. In a blender or food
processor, purée until smooth and thickened. Adjust consistency by adding more
chicken stock to thin or using heat to reduce and thicken, as needed. Add soy
sauce, to taste. Keep warm.
Remove chops from bag; discard marinade. Place chops in centre of cooking grate.
Grill 12 to 16 minutes for medium (160°F/71°C) or 17 to 20 minutes for well-done
(170°F/77°C), turning once halfway through grilling time.
Serve each chop with some sauce and jasmine rice.
Makes 6 servings.