On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown >
wrote:

>On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>
>> I tried out a new recipe for grilled thick pork chops. They were
>> outstanding. It's the first time in several years that I have eaten a
>> whole pork chop. I served them with wide buttered noodles that were
>> dressed with minced parsley, freshly ground pepper and garlic. The
>> side was just-picked green and yellow bush beans.
>> Here's the recipe for the pork chops.
>> CHINESE BARBECUED PORK CHOPS
>> 6 Pork chops
>> TIPSY MARINADE:
>> 3 TB Barbecue sauce (tomato
>> -based)
>> 3 TB Sugar
>> 2 TB Dry sherry, gin, whiskey,
>> -brandy or rum
>> 3 TB Dark soy sauce or 2 TB
>> -oyster sauce
>> 1/2 tsp. Five spice powder
>> 1/2 tsp. Salt
>> 1 Garlic clove, mashed.
>>
>> Mix all the marinade ingredients together and pour
>> over pork chops. I marinated them for 8 hours. I drained the
>> marinade and boiled it for about 15 minutes and then basted the
>> grilling chops occasionally with the marinade. Serve 4-6.
>> Janet US
>>
>
>Thanks, Janet US! I'm glad you enjoyed it!
>
>I haven't bought thick cut pork chops in years. The first time I bought
>them I was about 25. I stuffed them using home baked crumbled
>cornbread. The added vegetables - onion, celery, maybe garlic. They
>were sauteed in butter until translucent. Chicken broth was likely what
>I used for the liquid at that age. At any rate, the mention of thick
>pork chops brought back some memories. There was always some extra
>cornbread stuffing baked alongside the stuffed pork chops. That and a
>green veggie (have some salad!) and you've got a complete meal.
>
>Jill

I haven't had a stuffed pork chop in years. My mother always used to
make them and I just never have. You put stuffed chops in the oven to
finish? I think she did hers stovetop. For how long do you think?
Thanks
Janet US