Tuesday, December 19, 2017

FROM THE DINER: SKILLET-BARBECUED PORK CHOPS

      There are some men who really enjoy doing their own cooking. Others who are either single, don't live close to their mom's house, or can't afford to eat out every day learn how to cook out of necessity. It doesn't have to be bad. Most of the best dishes are actually fairly simple. 

      One good dinner you can make easily are Skillet-Barbecued Pork Chops. This is quite good with a nice side of French Fries.


       Skillet-barbecuing is a method of cooking designed to give the effect of real barbecuing without the excruciatingly-long preparation time. Those traditional barbecues are really great for outdoor parties in good weather, but not so much after a busy work day during the middle of Winter.

        This recipe was developed by the Kikkoman Company during the 1960s. There was a food craze back then for Japanese food; and the largest producer of Japanese condiments wanted to expand their market by developing Americanized dishes. Skillet Barbecuing is really a combination of Japanese grilling methods applied to American kitchens. The teriyaki sauce is the secret ingredient for this dish.

       Heat about 2 tbsps. of vegetable oil in a skillet and brown about a half-dozen pork chops. About 3-4 minutes each side. Drain off the fat. Now mix 1/2 cup of water with 4 tsps. of brown sugar. When the sugar is well dissolved, add 1/4 c. of Kikkoman Teriyaki Sauce and a 1/4 c. of thick tomato catsup. Pour this over the pork chops, cover and simmer about 1/2 hour. Remove the meat. Then mix 4 tsps. of corn starch into 1/4 cup of ice water. Then stir that into the pan until the sauce is thickened. Return the meat to the pan until well-coated with sauce. 

        As a side note, the secret to making good gravies and sauces is to dissolve the starch in cold water before adding. If you add starches straight into hot mixtures, you will get lumps. 

       

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