San Francisco Ginger Pork Chops
This is a variation of the classic San Francisco recipe. The subtle hint of ginger goes very well with the tangy red wine sauce.
INGREDIENTS | SERVES 4
- 4 center-cut pork chops
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- 1 onion, cut into rings
- ½ cup soy sauce
- ½ cup red wine
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 3 tablespoons brown sugar
- 1 tablespoon honey
Freezing Day
In skillet, brown pork chops in olive oil over medium-high heat for 3–4 minutes per side. Remove chops to cool.
In same skillet, sauté the chopped garlic for 1–2 minutes until garlic is a light golden brown.
Place pork chops and garlic in a freezer bag. Layer onion rings on top of chops.
In a food processor, mix soy sauce, red wine, red pepper flakes, ginger, brown sugar, and honey. Blend well and pour over pork chops. Freeze.
Reheating Instructions
Defrost pork chops and sauce in the refrigerator for 24 hours and place in slow cooker. Cook on low for 7–8 hours.
PER SERVING
Calories: 408 | Fat: 28g | Protein: 23g | Sodium: 1801mg | Carbohydrates: 15g | Fiber: 0g
