Lemon-Ginger Pork Chops

Either use grated ginger from a jar or grate the fresh ginger before you start cooking. This process goes quickly.

1 tablespoon vegetable oil
1/4 teaspoon salt
1/2 teaspoon (freshly ground) black pepper
4 boneless pork loin chops, about 1 pound
1/4 cup apricot preserves
Juice of 1 lemon
1 tablespoon fresh, grated ginger
1 tablespoon soy sauce
1/4 teaspoon hot red pepper flakes

Heat oil in wide, heavy skillet over high heat. Sprinkle both sides of pork chops with salt and pepper. Place chops in skillet, reduce heat to medium high and brown well, about 3 minutes. Turn chops over and cook 2 minutes more or until cooked through.

Remove chops from skillet and reduce heat to medium low. Add apricot preserves, lemon juice, ginger, soy sauce and hot red pepper flakes, if using. Stir to heat through and melt the apricot preserves; add any juices collected on the pork chop plate. Pour sauce over chops. Serve with rice and asparagus.

Serves 4.