1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
4 boneless center-cut pork chops (4 ounces each), trimmed
1/3 cup chicken broth
2 cups broccoli flowerets
1 tablespoon dijon-style mustard
1 tablespoon red-wine vinegar
1/4 teaspoon black pepper
1 teaspoon sesame seeds, toasted

In a large skillet, heat oil over medium-high heat. Add garlic and ginger; cook, stirring, for 1 minute. Add pork chops; cook, turning once until browned on both sides, about 4 minutes.

Add 1/4 cup of broth and cover. Reduce heat to low; cook until pork chops are cooked through and no longer pink, about 20 minutes. Transfer pork chops to serving plates; cover to keep warm.

Meanwhile, in a large saucepan, bring 2 inches of water to a boil over high heat. Place broccoli in a steamer basket in pan. Cover and steam until broccoli is tender, about 5 minutes.

Combine remaining broth, mustard, vinegar, and pepper. Mix well.

Add broth mixture to skillet. Increase heat to high. Cook until thickened, about 5 minutes. Arrange broccoli on plates with pork chops. Spoon sauce over pork chops. Sprinkle broccoli with sesame seeds. Serve immediately.

Serves 4