Ingredients
- 1/3 c Persimmon jam
- 2 tb Peanut oil
- 4 Loin pork chops (12 oz.), trimmed of fat
- 2 Scallions with tops, sliced
- 2 ts Fresh gingerroot, pared and finely minced
- 1/4 c Rice vinegar
- 1/2 c Chicken stock
- 2 tb Soy sauce
- 1 ts Fresh gingerroot, pared and julienned
- 1 ts Scallions with tops, julienned
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