Restaurant: First Street Chop House
Address: 1296 First Street
Hours: 11:30 a.m. to 10 p.m., Mondays through Thursdays; 11:30 a.m. to 11 p.m., Fridays and Saturdays; and 5 to 9 p.m., Sundays
Owner/Executive Chef: David Arnold
What they’re known for: Exceptional American cuisine
1 cup soy sauce
1 cup dark brown sugar
1 teaspoon ginger, freshly minced
1 teaspoon cilantro, minced
½ teaspoon basil, minced
1 teaspoon garlic, minced
2 tablespoons rice wine vinegar
1. Combine all ingredients.
2. Mix well.
“We use a bone-in, 14-ounce pork chop, but this will work just as well on the boneless variety," Arnold says. "First, marinate the chops for 24 hours, then bake in a 300-degree oven for one hour or until the internal temperature is at least 145 degrees. Transfer to the grill and on low heat, baste with Mongolian barbecue sauce for one to two minutes on each side.”
Currently 1 Response
- I think you're missing some info. Like perhaps, what kind of chop? Is the marinade the same as the BBQ base? And why isn't a quantity mentioned for hoisin?
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