Pork shoulder chop in rich dark sauce

I prefer pork shoulder chop more than rib chop, the meat is more red and juicy, less dry after cooking. Pork chop goes well with a rich dark sauce, this one is mainly Grand Marnier with soy sauce. 

Pork shoulder chop in rich dark sauce

1. Season pork chop with soy sauce, 5 spices powder, pepper, brown sugar for half an hour.

2. Sear pork chop in a non stick pan without oil, add thin slices of garlic and ginger, until golden, around 2 to 3 minutes each side.

3. Add Grand Marnier (or orange juice), remaining marinating sauce, put lid on, until pork chop cooked through, around a minute or two.