- 2 bone-in pork loin chops (7 ounces each)
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup orange juice
- 2 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
- 2 teaspoons cornstarch
- 1 tablespoon water
- In a large skillet, brown pork chops in oil. Sprinkle both sides with salt and pepper. Combine the orange juice, ginger and garlic; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until meat juices run clear. Remove chops and keep warm.
- Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.