Saturday, December 31, 2005

Hoisin and honey Glazed Pork Chops


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 pork chops (2 lb total) -- (1-inch-thick)
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. Serves 4.

No comments: