Gingered Pork Chops with Napa Cabbage
Serves 4

Tender cabbage grills alongside marinated pork chops & both receive a brushing with a marinade of ginger, sherry, garlic, soy sauce & sugar that adds just the right hint of sweetness.

1/4 c. minced fresh ginger
3/4 c. dry sherry
2 cloves garlic, minced
3 Tbls. soy sauce
2 Tbls. salad oil
1 Tbls. sugar
4 pork shoulder chops, about 1 1/2 lbs. total, cut about 3/4 inch thick, trimmed of fat
2 1/2 lbs. napa cabbage

Combine ginger, sherry, garlic, soy sauce, oil & sugar in a large heavy-duty plastic food bag or nonreactive bowl. Add pork chops & seal bag (or cover bowl). Rotate bag to distribute marinade & set in a shallow pan. Refrigerate for at least 4 hours or overnight, turning chops occasionally.

Meanwhile, cut cabbage lengthwise into quarters. Place on a rack over boiling water, cover & steam till just barely wilted (4-5 minutes). If made ahead, let cool, then cover & refrigerate.

Remove chops & drain, reserving marinade. Arrange meat & cabbage on cooking grate of your grill, place lid down. Cook, turning & brushing food once with reserved marinade halfway through cooking time, till cabbage is hot & meat near bone is no longer pink (12-15 minutes, cut to test). Transfer to a platter or individual plates.