4 boneless pork sirloin chops
1 clove garlic, cut in half
White Pepper to taste
1/2 cup dry white wine or chicken stock
2 tsp. fresh ginger, grated
1 tsp. Oriental sesame oil
2 T. fresh parsley, minced

Rub pork chops with cut side of garlic. Heat a heavy saucepan over medium high heat until hot. Dry fry pork chops 8-10 minutes, turning occasionally, until pork is cooked throughout. (You can add a little stock or water and sauté the chops that way if you don’t have a good heavy pan. I use a well-seasoned cast iron pan and it works fine without the liquid though) Season with white pepper to taste. Transfer pork to a platter and keep warm. Stir wine or stock and ginger into skillet. Increase heat to high and boil 1 minute, stirring constantly, until mixture has reduced slightly. Remove from heat and stir in sesame oil. Serve pork with sauce and sprinkle with parsley.