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Honey Ginger Pork Chops


serve with long grain rice

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  • 1 tbsp.(15ml.) vegetable oil
  • 4 pork loin chops,1/2" thick, trimmed
  • 3/4 c (175ml) chicken stock
  • 2 tbsp. (25ml) soy sauce
  • 1 tbsp.(15ml) cornstarch
  • 1 tbsp.(15ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp.(5ml) minced gingeroot
  • 1 tsp.(5ml) liquid honey
  • 1 green onion, chopped


Servings 4


Step 1

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


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