Honey Ginger Pork Chops

In nonstick skillet, heat oil over medium-high heat; fry pork chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Transfer to plate; keep warm.

Meanwhile, in small bowl, combine stock, soy sauce, cornstarch, vinegar, garlic, ginger and honey. Add to pan and bring to boil; reduce heat to medium and cook until thick enough to coat back of spoon, about 2 minutes.

Return pork and any accumulated juices to pan, turning to coat with sauce. Sprinkle with green onion.

Additional information :

Variation:
Honey Ginger Chicken: Use 4 boneless skinless chicken breasts instead of the pork chops; increase cooking time by 4 to 6 minutes and cook until chicken is no longer pink inside.

Vegetable toss: Broccoli and brussels sprouts make nutritious side dishes. Cut 1 bunch broccoli into small pieces. Or cut 1 lb (500 g) brussels sprouts in half. Cook in boiling salted water until broccoli is tender-crisp, 3 minutes, or brussels sprouts are tender, 5 minutes.

Garlic Toss: In skillet, heat 1 tbsp (15 mL) vegetable oil over medium heat. Cook 2 cloves garlic, minced, and cooked broccoli or brussels sprouts until hot. Add 1/4 tsp (1 mL) each salt and pepper.

Asian Toss: In skillet, heat 1 tbsp (15 mL) vegetable oil over medium heat. Cook 1 tsp (5 mL) minced gingerroot; 1 clove garlic, minced; and cooked broccoli or brussels sprouts until hot. Stir in 1 tbsp (15 mL) oyster sauce and 1/4 tsp (1 mL) pepper.

Source : Canadian Living Magazine: October 2002