Marinated Pork Chops, Chinese Style

• 2 loin chops, 3/4- to 1-inch thick, trimmed of fat
• 2 tablespoons soy sauce
• 1 garlic clove minced
• 3 scallions, chopped
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• Freshly ground pepper to taste
• 1 tablespoon peanut oil
• 1/2 cup dry white wine
• 1 tablespoon hoisin sauce

1. Marinate the chops in a mixture of the soy sauce, garlic, scallions, ginger, sesame oil and pepper for two hours at room temperature.
2. Heat the peanut oil in a skillet large enough to hold the chops comfortably, remove them from the marinade and brown them for three to four minutes on each side.
3. Add the wine, hoisin sauce and remaining marinade, scrape up the cooking juices, cover and cook over medium heat for about five minutes, or until the pork is done.
4. Be careful not to overcook the meat or it will be tough.
5. Place the chops on heated plates and spoon the sauce over the top.

loin chops, soy sauce, garlic, scallions, fresh ginger, sesame oil, freshly ground pepper, peanut oil, white wine, hoisin sauce

Taken from cooking.nytimes.com/recipes/3007 (may not work)