Instructions: 1/30/99. Made with bone less pork loin chops, using 50% more meat than specified for the marinade. Chops were marinated for 2 hours, seared on both sides in a saute pan and then braised, covered, for 25 minutes. The pan was uncovered for 20 minutes more to reduce the liquid. Wondra flour was stirred into the liquid to thicken the sauce.

Good, but has a rather strange mixture of Asian flavors. Good with zucchini ribbons sauteed with ginger and cream.

1 Chef Colleen Crain, of Far and Away Adventures, says the secret to this recipe is using part of the marinade to make the gravy, which is poured over the pork and mashed potatoes.

2 Trim fat from pork. Combine onion and the next 7 ingredients (onion through garlic) in a large zip top heavy duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork.

3 Prepare grill. Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with 1/2 cup marinade. Cut the pork into 1/4 inch thick slices; set aside, and keep warm.

4 Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Spoon gravy over pork; serve with mashed potatoes, if desired. (serving size: 3 ounces pork and 1/4 cup gravy).

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