Step 1 Cut half of ginger in quarters and finely chop remaining half. Step 2 In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add finely chopped ginger and cook 10 seconds, stirring. Add broccoli and mushrooms. Cook 1 minute; stir in 1/2 cup water and 1 tablespoon soy sauce. Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated. Transfer to serving plates; keep warm. Step 3 Wipe out skillet and heat remaining tablespoon oil on medium. Sprinkle 1/4 teaspoon freshly ground black pepper on pork to season both sides. Add pork to skillet and cook 7 to 8 minutes or until browned on the outside and barely pink in center, turning once. Transfer pork chops to plate. Step 4 To skillet, add garlic, whiskey, sugar, quartered ginger, remaining 1/4 cup soy sauce, and remaining 3 tablespoons water; simmer 4 to 6 minutes or until the consistency of thin syrup, stirring occasionally. Stir in any accumulated pork juices from plate. Remove and discard garlic and ginger. Step 5 To serve, divide pork chops among plates with broccoli mixture. Spoon sauce over pork.