SPICY BARBECUED PORK
2 lbs. boneless center-cut pork chops
1/3 cup hoisin sauce
1/4 cup apricot preserves
1 tbsp. finely chopped gingerroot
1 tbsp. peanut oil
2 tbsp. honey
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. chili puree with garlic
1/2 tsp. five-spice powder
2 cloves garlic, crushed
Cook pork chops in 12-inch skillet over medium heat until brown on both sides.
Mix remaining ingredients; pour over pork in skillet. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, spooning sauce frequently over pork, until pork is no longer pink in center.
Serve pork with sauce.
Note: Leftovers are ideal for Pork Fried Rice.
Source: Betty Crocker's New Chinese Cookbook: Recipes by Leeann Chin
2 lbs. boneless center-cut pork chops
1/3 cup hoisin sauce
1/4 cup apricot preserves
1 tbsp. finely chopped gingerroot
1 tbsp. peanut oil
2 tbsp. honey
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. chili puree with garlic
1/2 tsp. five-spice powder
2 cloves garlic, crushed
Cook pork chops in 12-inch skillet over medium heat until brown on both sides.
Mix remaining ingredients; pour over pork in skillet. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, spooning sauce frequently over pork, until pork is no longer pink in center.
Serve pork with sauce.
Note: Leftovers are ideal for Pork Fried Rice.
Source: Betty Crocker's New Chinese Cookbook: Recipes by Leeann Chin
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