Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat for 2 minutes. Add grapeseed oil; when hot, add chops and turn heat to high. Brown for 2 minutes on each side.
Reduce heat to medium. Add wine, garlic and 5 or 6 slices fresh ginger, and cook, turning chops twice, until the liquid has almost evaporated -- 3 minutes. Add 1/2 cup soy sauce and 1/2 cup water, turn heat to low, and cover, cooking until chops are tender but not dry, 10 to 15 minutes. (When they're done, their juices will run slightly pink.)
Transfer pork to a platter and cover to keep warm. Reduce the sauce until its the consistency of syrup. Spoon the glaze over the chops and garnish with ½ cup chopped scallion. Makes 4 servings.