6 pork chops, trimmed
1 tbsp. vegetable oil
1 to 3 tsp. finely chopped ginger root
1/2 c. orange juice
3 tbsp. reduced sodium soy sauce
2 tbsp. honey
1 tbsp. Dijon-style mustard
1/4 tsp. salt
1/8 tsp. pepper

Heat oil in large skillet over medium heat. Add chops. Brown 3 to 5 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towels to remove excess oil. Return chops to skillet.

Combine remaining ingredients. Pour over chops. Bring to boil. Reduce heat and simmer uncovered 10 to 12 minutes or until pork is tender.

To serve, spoon sauce over chops on serving plate. Garnish with orange slices and watercress. Makes 6 servings.