- 6 boneless pork center loin chops, 3/4-inch thick
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 teaspoons finely chopped ginger root
- 1/3 cup orange juice
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Fresh sliced oranges
- Watercress sprigs
- Season chops with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chops, 3 to 4 minutes per side. In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic. Pour ginger mixture over chops. Simmer, covered, 8 to 10 minutes or until chops are tender. Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress. Pass remaining sauce.