Orange-Ginger Pork Chops

• 4 teaspoons minced fresh gingerroot
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1/2 cup sherry or chicken broth
• 1/4 cup honey
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon sesame seeds
• 1 tablespoon grated orange zest
• 3/4 teaspoon hot pepper sauce
• 4 bone-in pork loin chop (6 ounces each)
• 1 teaspoon cornstarch
• 2 tablespoons water

1. 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.
2. 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.
3. 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 145u0b0. Let stand for 5 minutes before serving. Serve with remaining sauce.

fresh gingerroot, garlic, canola oil, sherry, honey, soy sauce, sesame seeds, orange zest, hot pepper, pork loin chop, cornstarch, water

Taken from www.tasteofhome.com/recipes/orange-ginger-pork-chops/ (may not work)