4-6 butterfly pork chops
1/2 c. soy
1/3 c. brown sugar
1/3 c. sherry
1/4 c. vinegar
2 tbsp. oil
1 clove garlic (minced)
1/2 tsp. ginger

Put everything but meat in a large ziploc bag and mix well. Add meat and seal. Put bag in shallow dish in refrigerator. Marinate 24 hours. Turn occasionally.

Grill for 5 minutes on each side and baste with leftover marinade. Serve on Texas rolls or as a main entree.