Garlic & Ginger Pork Chops

I still have a package of boneless pork ribs in the freezer, so I will probably be making this again very soon and I'll be sure to post a picture then. Our friend Cody who is an avid BBQ lover puts BBQ sauce on almost any meat. I've come to realize that regardless of how I cook or season the meat, he'll put BBQ sauce on it. However, with this meal he didn't use ANY BBQ sauce and he told me that this is his favorite dish that I have ever made. Such high compliments! Emi loved this as well. I got the idea from For the love of cooking but I made a couple of changes. Since we were having our friends Cody and Missy for dinner, I substituted the soy sauce for teriyaki since Cody doesn't like the taste of soy sauce. I also made much more food because these boys like to EAT. :-D

GARLIC & GINGER SAUCE
3 t cornstarch
6 T teriyaki sauce
4-6 cloves garlic, minced
1/2 cup of honey
2 tsp grated fresh gingerroot
1/4 c water
Green onion, diced (for garnish)

In a saucepan, combine cornstarch and soy sauce and mix until it's smooth. Add honey, garlic, ginger, and water then bring to a boil while stirring. Reduce heat and let thicken. The measurements are kind of guessed since I felt like there wasn't enough sauce and added more ingredients as I went. My sauce ended up being pretty sweet (but not too sweet) with little bursts of ginger and garlic flavor.

PORK CHOPS
10 boneless pork ribs
Salt, pepper, garlic powder to taste
1 tsp olive oil
Cooking spray

Meanwhile, in a skillet over medium high heat add olive oil and cooking spray. Season the pork chops to taste. When the pan is hot, add pork ribs and brown the outsides. Remove to an oven-safe baking dish and cook 25-30 minutes or until pork reaches and internal temperature of 170 degrees F. Drizzle sauce over pork then garnish with green onion and serve.