Last night’s dinner
The scallops were yummy and tender. I really like the sauce. A couple of changes though; used fresh ginger instead of dried and used fresh cilantro instead of dried. It seemed a shame to use dried when the fresh is just there.
I used some of the sauce as a dressing for the salad-fresh from the garden.
We had a great visit on Saturday with Diane and Dave at Ashton Glen Farm when we picked up our pig. Madison even got her first visit with a horse. Now we get to have the fruits of Diane and Dave’s labours (had the first of the sausage for breakfast on Father’s Day with poached eggs and mediocre scones). Thought I would give my usual mustard and brown sugar recipe a rest and try something different but it had to have in it ingredients that I have on hand. Voila!
1 cup soy sauce
1/2 cup water
6 tablespoons brown sugar
2 tablespoons dried rosemary, crushed
4 boneless pork chops
1.Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
2.Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
3.Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).