- 2 tablespoons vegetable oil
- 4 thin-cut, boneless pork loin chops
- 2 tablespoons sweet sherry
- 1/4 cup low-sodium soy sauce, divided
- 3 tablespoons molasses
- 1 tablespoon sesame oil
- 3 tablespoons rice wine vinegar
- 1 (3 inch) fresh ginger root, thinly sliced
- 1 teaspoon cornstarch, mixed with equal parts water
- 4 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Heat oil in a large skillet over low heat while preparing ingredients. Place pork chops in a shallow bowl or baking dish; mix together sherry and 1 tablespoon of soy sauce, and pour over meat. Mix remaining soy sauce with molasses, sesame oil, and vinegar, and set aside.
- When ready to cook, increase heat under skillet to high. Cook ginger in hot oil until golden, about 1 minute. Place chops in skillet; pan-fry until pork is a deep brown on both sides, about 2 to 3 minutes per side. Transfer chops and ginger to a platter, cover, and keep warm.
- Pour molasses-soy sauce mixture into the pan; simmer to reduce slightly. Whisk in cornstarch mixed in water; continue to simmer until sauce is thick, stirring frequently. Pour sauce over pork chops, and garnish with green onions, sesame seeds, and browned ginger. Serve immediately.