Honey Glazed Pork

• 1 pound pork chops boned, at least 3.5cm thick
• 1/4 teaspoon salt
• 2 spring onions
• 2 fresh ginger
• 1 tablespoon oil
• sauce braising
• 1 11/16 cups rice wine or 150ml dry sherry mixed with 300ml
• 9/16 cup sugar or Chinese rock sugar
• 1 1/2 teaspoons black peppercorns or roasted Sichuan

1. Lightly salt the meat and set it aside.
2. Cut the spring onions into 7.5cm lengths and curt the ginger into slices 7.5cm x .5cm.
3. Heat the oil in a wok or large frying pan.
4. Reduce the heat and then add the spring onions and ginger.
5. After a few seconds add the meat and cook it until it browns.
6. Bring the braising sauce iagredients to the boil in a heavy pot or casserole and then turn the heat down to a simmer.
7. Add the browned pork spring onions and ginger mixture.
8. Turn the heat as low as possible cover and simmer for about 40 minutes or until the pork is tender.
9. When the chops are cooked remove them from the liquid and let them cool slightly before you slice them cutting them diagonally.

pork chops, salt, spring onions, fresh ginger, oil, rice wine, sugar, black

Taken from www.yummly.com/recipe/Honey-Glazed-Pork-1660418 (may not work)