In small bowl, mix together vinegar, soy sauce, honey and hot pepper sauce; set aside.
Heat both the sesame and vegetable oils in a skillet over medium-high heat. Add the pork chops and cook for about 2 minutes on each side, or until nicely browned. Add garlic and ginger; cook for 3 minutes, stirring constantly—make sure the garlic and gingerroot don't get too browned or they will be bitter. Reduce heat to low.
Add the vinegar mixture, then cover and cook until chops are finished, about 10 minutes. Uncover, remove chops from skillet and keep warm. Cook sauce for 2 to 3 minutes, or until slightly thickened. Pour sauce over pork chops and garnish with chopped cilantro, if desired.
LC SERVING SUGGESTIONS: Serve on a bed of raw spinach. The heat from the pork will wilt it perfectly. Add baked Hubbard squash if you can find it (low in carbs like spaghetti squash). Start your squash before you start cooking anything. It takes a little while to cook.
SERVING SUGGESTIONS: Add brown rice.
KOSHER: Use boneless skinless chicken thighs instead of pork chops.
