Clean pork chops and season with soy sauce, half the ginger, salt and chopped onion. Cover and allow to marinate in the refrigerator for two hours.
Heat Grace Vegetable Oil in a large skillet and use to brown pork chops on each side.
Remove pork chops from skillet and set aside. Drain about a half of the oil from the skillet. Return to the flame and use to saute the remaining ginger, scotch bonnet pepper, escallion, thyme and pimento berries.
De-glaze the pot with hot water, then return the pork chops to the skillet. Add orange juice and allow to cook until tender.
Mix in the Grace Tomato Ketchup and the raisins and simmer for a further 5 minutes.
TO SERVE: Serve with slices of Roasted Sweet Potato and a tossed vegetable salad. Garnish with orange slices.
De-glaze - To add a liquid such as wine or stock to loosen food particles stuck to the bottom of the pan.
Saute - To fry briefly over high heat.