Glazed pork goes well with stir-fried veggies


August 28, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Roxann Angil of Baltimore wants a recipe for pork chops with a sweet sauce. "I had it in California a few years ago, and it tasted as if it had a plum sauce on it, but I'm not sure. It was the best pork chop I have ever had, and I've tried to find it in cookbooks but have not been able to come up with it. Hope you can help me." W.H. Hamill Jr. of Forest Hill responded with tester Laura Reiley's choice.

Cherry-Glazed Pork Loin or Chops

Serves 6

1 tablespoon vegetable oil

one 3-pound boneless pork loin, cut into 2 pieces lengthwise (freeze 1 piece for later use), or 6 boneless 3/4 -inch center-cut pork chops

1/2 medium onion, chopped

1 (10-ounce) jar black-cherry jelly

1/2 cup red-wine vinegar

2 teaspoons soy sauce

1 teaspoon ground ginger

1/2 tablespoon cornstarch

1 tablespoon water

Preheat oven to 400 degrees. In a large skillet over medium-high heat, add oil and brown the pork on all sides, about 5 minutes. Transfer to a 9-inch- by-13-inch baking dish and put into preheated oven.

Without washing the skillet, add chopped onions to empty skillet and cook over medium heat until tender. Add black-cherry jelly, red-wine vinegar, soy sauce and ginger. Stir. In a small bowl, mix cornstarch with water. Bring vinegar mixture to a boil and add cornstarch mixture.

Reduce heat and cook until the mixture thickens. Glaze pork in the oven with 1/4 cup of the sauce. Keep the remaining sauce warm to serve with the finished pork. Continue to bake the roast for a total of 35 minutes or until a meat thermometer inserted into the thickest part registers 155 degrees to 160 degrees.

Reiley's comments: "This makes a deliciously tangy, sweet glazed-pork dish. Allow the pork to sit for a few minutes under tented aluminum foil before slicing thin. The meat is moist and flavorful, with a shiny, glazed exterior. It also makes a great sandwich sliced very thin. The almost Asian flavor of the glaze lends the dish to stir-fried veggies and steamed rice."

Recipe requests

Mildred E. Rickel of Bridgeville, Pa., is seeking a recipe she had years ago. "It was a salmon spread recipe, and I can no longer find it. I would appreciate your help."

Debbie Lynn White of Parkville wants a recipe for peanut butter syrup for "pancakes and waffles. It had a thick texture, and I had it at the Pancake Pantry in Gatlinburg, Tenn. I really enjoyed it."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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