Sino-Indian Sweet and Salty Pork Chops by Mary Leonardi-Cattolica Sansen
for when you can’t decide if you want Indian or Chinese
adapted from At Home With Madhur Jaffrey
For the meat
2 lbs thin pork chops (I used braciole)
1 med. onion, chopped
1 tsp finely grated fresh ginger
3 Tbsp soy sauce
1 1/2 Tbsp sugar
4 Tbsp peanut or olive oil.
1 cup of water
Grind all of the ingredients for the rub, until fine. Sprinkle over both sides of the pork chops and refrigerate for 6 to 24 hours.