Ingredients
4 bone-in pork loin chops (7 ounces each)2 teaspoons canola oil3/4 cup plum sauce1/4 cup orange juice5 teaspoons reduced-sodium soy sauce2 garlic cloves, minced2 teaspoons Dijon mustard1 teaspoon minced fresh gingerroot1/4 teaspoon pepper1 package (12 ounces) broccoli coleslaw mix1 medium carrot, grated2 green onions, chopped2 teaspoons sesame seeds, toasted
Preparation
In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove pork chops and keep warm. Set aside 1/2 cup sauce mixture.
In the same skillet, cook the coleslaw mix, carrot and onions over medium heat until crisp-tender. Serve with pork chops; drizzle with reserved sauce and sprinkle with sesame seeds.
