Gingery Glazed Asian Pork Loin Chops

The tour of Italy ended when I ran out of Italian ingredients last week, so tonight I ventured back to Asia for our "exotic" cuisine. I adapted this Real Simple magazine recipe for gingery glazed asian ribs and used pork loin chops from Costco, instead. It worked out really well, and although I've made the recipe many times with the ribs, I actually prefer the pork loin chops. It was accompanied by asian coleslaw and short-grain brown rice. Delicious!

GINGERY GLAZED ASIAN PORK LOIN CHOPS

Ingredients:

5 pork loin chops (1 - 1.5 inch thick) freshly ground black pepper 1/2 cup hoisin sauce 1/4 cup low-sodium soy sauce

2 tablespoons freshly grated ginger 2 cloves garlic, chopped 2 scallions, thinly sliced (for garnish)

Directions:

1.	Heat oven to 350° F. Place the pork loin chops on a large baking sheet or roasting pan and season with freshly ground black pepper.
2.	In a small bowl, combine the hoisin sauce, soy sauce, ginger, and garlic; spoon half of the glaze over the pork chops. Cover the pan tightly with foil and bake until the pork chops are cooked through, approximately 40 minutes.
3.	Heat the broiler. Spoon off and discard all but 1/2 cup of the pan drippings. Flip the pork chops over, revealing the bottom side that hadn't been slathered in sauce, and brush with the remaining glaze. Broil until just beginning to char, 2 to 3 minutes. Serve the pork chops over the rice, drizzle with any cooking juices, and sprinkle with the scallions.