Hoisin and Honey Glazed Pork Chops
from Gourmet (January 2004)
1 bunch scallions
1/4 cup Asian oyster sauce
2 tablespoons Dijon mustard
2 tablespoons hoisin sauce
1 teaspoon finely grated peeled fresh ginger
2 tablespoons honey
1 tablespoon soy sauce
4 (1-inch-thick) pork chops (2 lb total)
Accompaniment: cooked rice
Put oven rack in middle position and preheat oven to 400 F.
Cut scallions diagonally into 2-inch pieces.
Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.
Makes 4 servings.
Notes: Either my oven is starting to go, or this definitely needs the full 20 minutes. Of course, the pork chops from my local butcher are also pretty thick. In any case, with a little judicious help, it was cooked through. The taste was interesting, but not especially imaginative or challenging. It was easy to make, though, and I could certainly appreciate its simplicity after a long work day.