Pork Chops with Hoisin Barbecue Sauce (adapted from Cooking Light)
3 tablespoons sugar
1 tablespoon corn syrup (King Syrup)
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 garlic cloves, minced
2 teaspoons Chinese hot mustard (such as Ty Ling brand)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
4 green onions
1 cup hot cooked white rice
- Combine sugar and syrup in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally.
- Stir in hoisin, vinegar, 1 tablespoon soy sauce, and garlic; bring to a boil. Cook 5 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in mustard. Keep warm.
- Heat a pan over medium-high heat. Coat pan with cooking spray.
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook for 2 minutes on each side or until done.
- Add pork to hoisin mixture, turning to coat. Keep warm.
- Combine onions, the remaining 1/4 teaspoon salt, and rice; serve with pork.