Ingredients

• 1 cup canned low-salt chicken broth
• 2 tablespoons dry white wine
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 4 3/4-inch-thick boneless pork loin chops
• 1 tablespoon vegetable oil
• 2 green onions, chopped

Instructions

1. Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
2. Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.