Recipe - Persimmon Pork Chops

1/3 cup Persimmon jam
2 tablespoon Peanut oil
4 Loin pork chops (12 oz.),
trimmed of fat
2 Scallions with tops, cut or sliced up
2 teaspoon Fresh gingerroot, pared and
finely minced
One fourth cup Rice vinegar
One half cup Chicken stock
2 tablespoon Soy sauce
1 teaspoon Fresh gingerroot, pared and
julienned
1 teaspoon Scallions with tops,
julienned

Heat large skillet until very hot. Brown chops in oil. Drain on towels.
Pour off oil from skillet. Add scallion slices and minced gingerroot. Saute
about 1 minute. Pour vinegar into skillet. Cook, scraping up brown bits,
until reduced to 1 tablespoon. Add stock, the 1/3 cup jam, and the soy
sauce. Stir til jam is liquified. Reduce heat to very low. Return chops to
skillet. Braise, tightly covered, until no trace of pink remains, about 20
minutes. Transfer chopes to heated platter. Degrease pan juices and pour
over chops. Sprinkle with julienned ginger and scallions.

Posted to MCRecipe Digest V1 #354

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Fri, 27 Dec 1996 16:54:18 0800 (PST)