Hoisin Glazed Pork Chops

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  2 Garlic(6g)
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  2 tsp Ginger, Fresh Root
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  0.3 cup Hoisin sauce
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  2 tbsp Vinegar, Rice, Seasoned
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  1.5 lbs Pork Chops, Bone-In
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  0.8 tsp ¾ teaspoon kosher salt
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  2 tbsp Sesame Oil, Toasted
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  Cilantro, Fresh

Instructions

1. 1Mince the fresh garlic and grate the fresh ginger root. In a small saucepan, whisk together the garlic, ginger, hoisin sauce, seasoned rice vinegar, and 2 tablespoons water. Bring to a simmer over medium heat and cook, stirring occasionally, for 5 minutes until fragrant and the garlic softens. Set the glaze aside.
2. 2Pat the pork chops dry with paper towels and season all over with the kosher salt.
3. 3Heat the toasted sesame oil in a large skillet over high heat for 1–2 minutes until shimmering and just smoking at the edges.
4. 4Place the pork chops in the hot skillet and cook undisturbed for 3–4 minutes over high heat until the bottom is golden brown. Flip and cook the other side for 3–4 minutes over high heat until golden brown.
5. 5Reduce heat to medium-high, pour the hoisin glaze over the pork chops, and continue cooking while turning occasionally for 2–3 minutes until the internal temperature reaches 135°F on a meat thermometer.
6. 6Transfer the pork chops to a cutting board and let rest for 5 minutes. Meanwhile, chop the fresh cilantro. Divide the pork chops and glaze evenly into 4 airtight containers while hot, then top each portion with fresh cilantro.
7. 7Seal the containers and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes until warmed through before serving.