1. Preheat oven to 375 degrees.
2. Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
3. Melt the butter in a medium saucepan over medium high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen brown bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup, about 10 minutes.
4. Cook chops either on grill or in a frying pan. Serve with ginger sauce.
I think this would work great with chicken, too.
NOTE: This recipe originally used a pork loin, in which case cook it so: Heat a large non stick skillet coated with cooking spray over medium high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with spray. Bake at 375 for 30 minutes or until internal temperature registers 155. Let stand 10 minutes before slicing.
Recipe from Cooking Light November 2001.