Pull pork chops out of fridge 30 minutes before cooking.
Heat a heavy duty pan over medium high heat. When very hot, salt and pepper both sides of all 4 pork chops. Add oil to hot pan then carefully lay in pork.*
Sear each side 2-3 minutes. Remove from pan and set on a rack to rest while you prepare the sauce.
Reduce heat to medium, add the wine and use a spoon to gently lift brown bits from the bottom of the pan.
Add orange juice and sugar and stir to combine. Peel and slice your ginger then add to the pan.
Bring the sauce to a rapid simmer (increase heat if necessary), and reduce by 2/3, stirring occasionally, 15 minutes or so.
When sauce is a dark caramel color and thickened to a loose syrup, carefully taste and if necessary adjust salt with a few pinches.
Return pork to pan and simmer until pork reaches an internal temperature of 140°F, turning the pork over occasionally to coat. Remove pan from heat.
Serve and enjoy!
*Any high heat oil is okay for searing, grapeseed, canola, vegetable, or avocado. *I recommend Sauvignon Blanc or Pinot Grigio, look for one with citrus notes. *Use 100% pure, no sugar added orange juice or fresh squeezed oranges. *It's important not to overcrowd your pork in the pan when searing. Sear in 2 batches if necessary to avoid steaming the meat. If there is a thick fat cap on the chop, you can also use tongs to press the fat cap against the pan and sear it to a nice crisp.