Ingredients
4 teaspoons minced fresh gingerroot1 garlic clove, minced1 tablespoon canola oil1/2 cup sherry or chicken broth1/4 cup honey1/4 cup reduced-sodium soy sauce1 tablespoon sesame seeds1 tablespoon grated orange zest3/4 teaspoon hot pepper sauce4 bone-in pork loin chop (6 ounces each)1 teaspoon cornstarch2 tablespoons water
Preparation
In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour.
Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.
Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.
