Teriyaki-Ific Pork Chops

• 2 garlic cloves
• 23 cup soy sauce
• 14 cup cream sherry
• 14 cup cider, plus
• 1 tablespoon cider
• vinegar
• 3 tablespoons packed light brown sugar
• 3 tablespoons minced peeled fresh gingerroot
• 14 teaspoon dried rosemary (optional)
• 4 boneless pork chops (1 inch thick)
• 2 tablespoons vegetable oil

1. Finley chop garlic.
2. In a saucepan bring soy sauce, Sherry, and vinegar to a boil with garlic, brown sugar, gingerroot and rosemary (optional), stirring until brown sugar is dissolved.
3. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
4. In a small dish arrange pork chops in one layer and pour marinade over them, turning chops to coat well.
5. Marinate chops at room temperature, turning them once, 15 minutes.
6. Pour marinade into small saucepan and simmer 5 minutes.
7. In a 12-inch heavy grill pan heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through.
8. Serve chops drizzled with marinade.

garlic, soy sauce, cream sherry, cider, cider, vinegar, brown sugar, fresh gingerroot, rosemary, pork chops, vegetable oil

Taken from www.food.com/recipe/teriyaki-ific-pork-chops-180965 (may not work)