NEW YORK —
1/4 cup mirin
1/4 cup packed brown sugar
2 tablespoons rice vinegar
1 tablespoon vegetable or canola oil
1 teaspoon hot sauce
1/2 teaspoon liquid smoke
1 teaspoon dry ground ginger
1 teaspoon garlic powder
6 boneless pork chops
Cooked rice, to serve (optional)
In a large bowl, whisk together the wine, soy sauce, mirin, brown sugar, vinegar, oil, hot sauce, liquid smoke, ginger and garlic powder. Add the pork chops, turning them with a fork to ensure all of the meat is coated. Cover the bowl and refrigerate at least several hours, or up to 24 hours.
When ready to cook, heat the oven to 400 F. Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray.
Arrange the pork chops on the rack. Reserve the marinade. Roast for 15 to 20 minutes, or until starting to brown and the chops reach 145 F at the center.
Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil over medium-high. Cook for 15 minutes, or until slightly reduced and thickened. Set aside.
Once the pork has cooked, transfer it to a serving plate. Drizzle the hot marinade over it. Serve immediately, over rice if desired.
Nutrition information per serving: 300 calories; 80 calories from fat (27 percent of total calories); 9 g fat (2.5 g saturated; 0 g trans fats); 80 mg cholesterol; 15 g carbohydrate; 0 g fiber; 13 g sugar; 32 g protein; 890 mg sodium.