1 firm banana
2 teaspoons vegetable oil, divided use
2 lean pork chops (1/2-inch thick)
1 clove garlic, finely chopped
1/4 teaspoon ground ginger
2 tablespoons raspberry jelly or honey
2 teaspoons prepared mustard
1/2 cup water

Cut banana in half crosswise, then lengthwise into 4 pieces.

Cook bananas in 1 teaspoon hot oil, in nonstick skillet. If necessary, add one-half teaspoon additional oil. Remove browned bananas to a warm plate.

Rub pork chops with garlic. Sprinkle with ginger. Add remaining oil to skillet. Brown chops on both sides. Remove chops to warm platter.

Melt jelly or honey in skillet; add mustard and water. Stir to blend. Return chops to skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until cooked thoroughly. Remove chops to dinner plates; top with bananas. Spoon remaining sauce from skillet over pork chops. Serve with green and yellow beans. Garnish with raspberries and thyme, if desired.

Serves two.