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Butterfly Teriyaki Pork Chops Recipe

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This recipe for Butterfly Teriyaki Pork Chops, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Durkin's Recipe Sheets
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 rib pork chops, 3/4 inch thick
1/4 c currant jelly
1/4 c bottled teriyaki sauce
2 tbsp sherry
1 clove garlic, crushed
1 tsp ground ginger
1/2 head iceberg lettuce, shredded
1 papaya, seeded and cut into wedges*
1 lime, cut into wedges

Directions:
Directions:
To butterfly chops, split by slicing lengthwise from fat edge almost to bone (or have your butcher do this). Spread open, making "butterfly" shape. In small saucepan, melt jelly. Add teriyaki, sherry, garlic and ginger. Simmer 1 minute. Place butterflied chops in shallow pan, pour marinate over. Cover with plastic wrap, refrigerate for at least 2 hours.

Barbecue or broil chops uncovered until done, basting frequently with marinade. Arrange chops on a bed of shredded lettuce. Garnish with wedges of papaya and lime.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If fresh Hawaiian papaya are not available in your area, substitute ripe cantelope wedges or peeled, sliced, lemon juice brushed banana slices.

 

 

 

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