1 to 1 1/2 pounds bone-in pork center rib chops, cut 1/4-inch thick
1/2 cup chicken broth
1/2 teaspoon cornstrach
3 green onions, with tops
1/2 cup black bean sauce
2 tablespoons teriyaki sauce
2 tablespoons rice wine vinegar
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
Combine marinade ingredients in a large glass dish. Turn chops in marinade to coat both sides. Let stand 10 to 15 minutes.
Meanwhile, dissolve cornstarch in chicken broth. Slice green onions, including tops.
Heat a 12-inch nonstick skillet over Medium-High heat. Remove pork from marinade to skillet; discard remaining marinade. Sauté chops 1 1/2 minutes per side; place on a serving plate and cover to keep warm.
Return skillet to Medium heat. Pour cornstarch solution into skillet. Stir to loosen and combine any bits or cooked marinade remaining in skillet. Heat 30 to 60 seconds.
Pour sauce over chops. Sprinkle with green onions and serve
No Nutritional Information Available