Heat large 12" skillet or saute over medium-high heat. Make sure pan is large enough to lay chops flat, and have room for the veg and wet ingredients.

Layout pork chops on work surface and pat dry with paper towel. The chops should be a little sticky, not wet and slimy.

Rub down with chops with Chinese 5 spice- should have a nice even coat each side. Sprinkle each side with black pepper.

Add peanut & sesame oils to hot pan. Immediately place chops flat in pan. Sear this side about 3 minutes.

Flip chops to sear other side. Add onions to the pan. Try and nestle the onions between the chops so they make contact with the pan. Cook about 3-4 minutes, until onions start to sweat and caramelize.

Add garlic and stir. Cook about 30 seconds. Reduce heat to medium-low.

Add chicken stock, rice vinegar and soy sauce. Bring to simmer/light boil.

Add sugar to pan. Mix 1 Tbs. corn starch with 1 Tbs. water; add to pan. (Optional- add Red pepper flakes)

Stir until sauce starts to thicken and cook about 3 minutes.

Check sauce for salt/pepper- adjust as needed. Add sesame seeds and stir gently.

Check doneness of the thickest chop with meat thermometer; should read a minimum 145°. If below, add 1-2 minutes of cook time and recheck.

When chop temperature reads greater than 145°, Plate chops and drizzle with sauce and onions. Allow to rest 3 minutes. Garnish with spring of cilantro and serve.