Recipe for Jane Dee's Marinated Pork Chops

2.00	ts	Minced fresh ginger
0.33	c	"natural" apple juice
1.00	tb	Freshly squeezed lemon juice
2.00	tb	Light usukuchi soy sauce, or
		-light soy sauce
1.00	tb	Mild honey

Instructions:
Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with sauteed pea pods or other vegetable Wine: Pinot Noir Makes 4 servings.
4 ""Iowa Cut" pork chops, or center cut chops 1/2 to 3/4-inch thick 1.
Rinse the pork chops and pat them dry after trimming fat.
Rub the ginger into both sides of the chops, and place them in a non-reactive dish (glass, stainless steel).
2.
In a small bowl, whisk together the remaining ingredients, and pour the mixture over the chops.
Turn the chops to coat them, and marinate, uncovered, at room temperature for 30 to 45 minutes, turning them every 15 minutes.
3.
Preheat the broiler, or build a small charcoal fire in a grill.
4.
Place the chops under the broiler, about 3 inches from the heat, and broil until they are golden but still moist in the center, about 6 to 7 minutes per side for "Iowa Cut" chops; about 4 minutes per side for thinner cut chops.
If you are using an outdoor grill, spread the coals out when they are red and dusted with ash.
Lightly oil the grill rack, and place it about 3 inches above the coals.
Place the chops on the grill and cook for the same amount of time as the broiled chops.
Remove from the heat and serve immediately.
NOTE: Cooking Pork The pork industry assures us that pork is perfectly safe when cooked to 145 to 150 defrees Fahrenheit, as opposed to the old rule of 160 to 180.
(Any bacteria are killed when the meat reaches 145 to 150 degrees Fahrenheit).
I follow their directions and urge you to do so as well, because cooking it to that temperature results in moist, tender, flavorful meat, whereas further cooking can often render it dry and tasteless.

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