- 1/4 cup oyster sauce
- 3 Tbsp Dijon mustard
- 3 Tbsp hoisin sauce
- 2 Tbsp grated fresh ginger
- 3 Tbsp honey
- 1 1/2 Tbsp low-sodium soy sauce
- 1 bu green onions, trimmed and cut into 1" pieces
- 4 pork chops
- 1 1/2 tsp cornstarch
- 1 Tbsp water
- Salt and freshly ground pepper
Preheat oven to 400 degrees.
In a small bowl, whisk together oyster sauce, mustard, hoisin, ginger, honey and soy sauce. Add green onions and stir to combine. Spread about 1/4 of mixture into bottom of a 9″x13″ baking dish. Arrange pork chops over sauce in a single layer. Season liberally with salt and pepper. Pour remaining sauce over chops, covering them completely. Bake until an instant-read thermometer inserted into center of a chop reads 145 degrees, basting occasionally, 20-25 minutes. Transfer sauce to a saucepan.
In a small bowl, combine cornstarch and water. Set saucepan over medium heat, and bring sauce to a simmer. Add cornstarch-water mixture and whisk until thickened, 1-2 minutes. Season with salt and pepper. Serve with brown rice and a steamed green vegetable.