Gingered Pork Chops

I always use the boneless chops, so don't know how bone-in chops would work (and I'm not that curious, either). The pork really doesn't need to marinate much - this is more of a glaze than a marinade.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 5  teaspoons ginger, minced
• 3  cloves garlic, crushed
• 3  tablespoons soy sauce
• 2  tablespoons honey
• 4  boneless pork chops (~1 lb)
• 4  green onions, chopped
• 1  red pepper, stemmed,seeded,and chopped
• 2  tablespoons  oil
• 3  tablespoons cornstarch
• 1⁄4 cup  beef stock

Directions

1. Mix 3 tsp ginger, garlic, soy, sauce, and honey.
2. Pound the pork to 1/4-1/2 inch thick.
3. Toss the pork in this marinade.
4. Meanwhile, stir fry the remaining 2 tsp ginger, green onions, and pepper.
5. Remove from pan when done.
6. Dredge the pork in the cornstarch and brown in pan.
7. Combine the remaining cornstarch and the remaining marinade.
8. Add the stock and bring to a boil; then add the marinade mixture.
9. Add vegetables and cook until thickened.