Hoisin-Glazed Pork Chops

By dette

After much testing, I realized that it's much easier to cook pork chops perfectly when the raw chops are no thicker than 3/4". If you buy prok chops that are thicker, you can pound them with a meat mallet or even simply press them out with your hand to 3/4". Also,k do note that broilers vary widely in ehat, so the first time you make these, they may not turn out perfectly (you can always do a test run with one chop). Ideallyk the chopps should be cooked to perfection when the glaze is caramelized and not burned. the timing below will be close, but might not be dead-on depending on your broiler.

Ingredients

• Olive Oil in a sprayer (not store-bought with propellant)
• 4 (4oz) trimmed, boneless pork loin chops (3/12-41/2
• oz chops are OK) about 3/4" thick
• 1 tsp garlic powder
• Salt to taste
• Ground black pepper, to taste
• 1/4 c. hoisin sauce

Details

Servings 4

Preparation

Step 1

Preheat the broiler. Line a small baking sheet wiht aluminum foil and lightly spray the foil with olive oil.

lightly spray both sides of the chops with olive oil and season evenly with the garlic powder, salt, and pepper. Place the chops on the prepared baking sheet and broil about 3" from the heat for 2 minute per side (be sure to leae the oven door open a crack when broiling). Remove from the oven and brush or spread 11/2 tsp of hoisin over the top of each chop. Continue broiling for 1 minute longer. Turn the chops and brush each with an additional 11/2 tsp sauce. Broil for 1=2 minutes longer, or until the pork is just barely pink inside and the hoisin sauce is a bit caramelized. Serve immediately.