1/8 tsp. garlic salt
1/8 tsp. ground ginger
4 pork loin chips, 1/2" thick
1 sm. red sweet pepper, cut into thin strips (3/4 c.)
3/4 c. coarsely shredded carrot
1/2 c. bias-sliced green onion
1/4 c. orange juice
3 tbsp. teriyaki sauce
2 tbsp. orange liqueur, optional
1 tsp. cornstarch
1/4 tsp. bottled hot pepper sauce
Hot cooked rice

Combine garlic salt, ginger and 1/8 teaspoon pepper. Trim fat from pork chops; sprinkle both sides of each chop with ginger mixture. Preheat a heavy 10 inch skillet over high heat until hot. Add chops; reduce heat to medium. Cook chops 8-10 minutes or until no longer pink, turning once. Remove from skillet; keep warm.

Add red pepper, carrot and green onion to skillet. Cook over medium heat 2-3 minutes or until crisp-tender, stirring often. Combine orange juice, teriyaki sauce, liqueur, cornstarch and pepper sauce; add to vegetables. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Serve pork chops over rice. Ladle vegetable mixture atop. Serves 4.