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Recipe for family meals :

Skillet BBQ Chops

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Teriyaki have a look at 'Japanese Teriyaki' under Tips,etc.

"The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil".

Ingredients

6 pork chops about 1/2-inch thick
1 tablespoon vegetable oil
3/4 cup water
1/4 cup Kikkoman teriyaki sauce
1/4 cup ketchup
4 teaspoons brown sugar, packed
4 teaspoons corn starch

Method

  • Brown chops slowly in hot oil on both sides; drain.
  • Combine 1/2 cup of water with next 3 ingredients; pour over chops.
  • Cover and simmer 30 minutes; turn chops over and cook 30 minutes longer.
  • Remove from pan.
  • Dissolve corn starch in remaining water; stir into pan.
  • Cook and stir until sauce boils and thickens.
  • Return chops and coat both sides with sauce. Serve with hot boiled rice.

Serves 6

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

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