Orange Ginger Pork Chops

1 t. ground ginger or 4 t. minced fresh root
1 garlic clove minced
1 T. canola oil
1/2 c. Sherry or chicken broth
1/4 c. honey
1/4 c. reduced sodium soy sauce
1 T. sesame seeds
1 T. grated orange peel
3/4 t. hot pepper sauce
4 bone-in pork loin chops (about 6 oz. each)
1 t. cornstarch
2 T. water

In pan, cook ginger, garlic and oil for 1 minute. Stir in Sherry or broth, honey, soy sauce, sesame seeds, peel and hot sauce and mix well. Pour ½ c. in small bowl and set aside. Pour remaining in large re-sealable plastic bag; add chops, seal bag and turn to coat, refrigerate for 1 hour. Meanwhile, in a pan combine corn starch and water until smooth. Add reserved marinade and bring to a boil, cook and stir for 1 minute until thickened.
Drain and discard marinade from pork. Coat grill rack with cooking spray before starting the grill. Grill chops covered on medium heat for 4 minutes. Turn and baste with sauce, grill for 15-20 minutes longer or until juice runs clear. Baste occasionally. Serve with remaining sauce.

Yields 4 servings.

Janice Dougherty
Waukon