BRAISED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
1 1/2 pounds boneless pork loin, trimmed and sliced into 6 equal pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/3 cup orange juice
3 tablespoons 62%-less-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, crushed
Fresh sliced oranges (optional)
Watercress sprigs (optional)
Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3-4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet.
In small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic; blend well. Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender. Place cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.