4 boneless pork sirloin chops
\n1 clove garlic, cut in half
\nWhite Pepper to taste
\n1\/2 cup dry white wine or chicken stock
\n2 tsp. fresh ginger, grated
\n1 tsp. Oriental sesame oil
\n2 T. fresh parsley, minced<\/p>\n
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 saut\u00e9 the chops that way if you don\u2019t 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 saut\u00e9 the…<\/p>\n