Ginger pork

contributed by Celine C.

serves 3

3 boneless porkchops
1/2 tablespoon butter

marinade:
3 tablespoons soy sauce
3 tablespoons vegetable oil
3 tablespoons grated ginger
2 tablespoons balsamic vinegar
1 tablespoon honey
3 clove of garlic, finely chopped

Rice or cous-cous for accompaniment

1. Whisk together marinade in a small bowl or plastic bag.
2. Marinade pork chops in refrigerator for a minimum of 2 hours, ideally overnight.
3. Set oven to 350F. In a large pan, melt butter over medium heat.
4. Fry chops until nicely brown with crisp edges, about 5 minutes per side.
5. Finish cooking in the oven, 7-9 minutes. Serve hot with rice or cous-cous.