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Grilled Pork Chops in Teriyaki Style Beer Marinade

Serves 6.

2/3 cup soy sauce
1/4 cup sweet sherry
1/4 cup cider vinegar
1/3 cup sugar
2 tablespoons chopped fresh gingerroot
2/3 cup beer (not dark)
six 1-inch-thick rib or loin pork chops

In a saucepan combine the soy sauce, sherry,  vinegar, sugar, gingerroot, and beer.
Simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature. In a shallow baking dish large enough to hold the pork chops in one layer combine the pork chops and the marinade, turning the chops to coat them thoroughly.
Cover the chops and let them marinate overnight in the refridgerator.

Pour the marinade into a saucepan and boil it for 5 minutes.

Grill the pork chops on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through.

For winter weather, you may also broil the pork chops on the rack of a broiler pan under a preheated broiler.
 

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