These pork chops are baked until tender in an Asian inspired sauce of oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, soy sauce and spring onions.
I keep peeled ginger in the freezer, cut into chunks, so when needed I just take a chunk out and grate it, so I always have fresh ginger at hand.
This was very good. Quick and easy for a week night dinner. I only made 1/2 the recipe and added about 1/2 tbsp of lemon juice to freshen it up a bit. I thought it could use a little kick though, maybe some siracha or hot chili sauce. Will definitely make this again. Thanks for the recipe, Denise! - 06 Mar 2011 (Review from Allrecipes USA and Canada)
I really loved the flavor and tenderness of the pork chops. I followed the recipe just how it is written and really enjoyed it. - 29 Apr 2011 (Review from Allrecipes USA and Canada)
I made this with wild rice and asparagas and it was TASTY. I really enjoyed the consistancy of the sauce and ended up pouring it on my asparagas too. I did use fish sause instead of oyster sauce (although I dont really think it makes any difference) and added a touch of sriracha too. will definately make it again. - 08 Apr 2011 (Review from Allrecipes USA and Canada)