Ginger and plum sauce add Asian flavor that makes this dish a standout. A side of crunchy coleslaw is the perfect partner.

Ingredients

• 4 bone-in pork loin chops (7 ounces each)
• 2 teaspoons canola oil
• 3/4 cup plum sauce
• 1/4 cup orange juice
• 5 teaspoons reduced-sodium soy sauce
• 2 garlic cloves, minced
• 2 teaspoons dijon mustard
• 1 teaspoon minced fresh gingerroot
• 1/4 teaspoon pepper
• 1 package (12 ounces) broccoli coleslaw mix
• 1 medium carrot, grated
• 2 green onions, chopped
• 2 teaspoons sesame seeds, toasted

Directions

1. In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove pork chops and keep warm. Set aside 1/2 cup sauce mixture.
2. In the same skillet, cook the coleslaw mix, carrot and onions over medium heat until crisp-tender. Serve with pork chops; drizzle with reserved sauce and sprinkle with sesame seeds.