Saucy Pork Chops

While rice cooks, heat a large non-stick pan over medium-high heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Trim and discard the bottom 1-inch from asparagus. Add asparagus to one side of a baking sheet. Drizzle with 1 tsp oil (dbl for 4 ppl), then season with salt and pepper. Pat the pork dry with paper towels. Season with garlic salt and pepper. Heat the same pan over medium-high, then add 1/2 tbsp oil dbl for 4 ppl). Add pork and pan-fry, until golden, 2-3 min. Transfer pork to the baking sheet with the asparagus. Roast, in the middle of the oven, until asparagus is tender and pork is cooked through, 10-12 min.**

While the pork and asparagus cook, add onions and remaining garlic to the same pan over medium. Cook, stirring occasionally, until onions soften, 3-4 min. While onions cook, whisk together vegetarian oyster-soy sauce, cornstarch, brown sugar and 3/4 cup water (dbl for 4 ppl) in a medium bowl.

Add mixture from the medium bowl to the pan with the onions. Bring to a boil over high, then reduce heat to medium. Cook, stirring often, until the sauce thickens slightly, 3-4 min. Remove the pan from heat. Season with salt and pepper..