Updated Nov 24, 2014Chatelaine
- Sprinkle both sides of chops with seasonings. Coat a large frying pan, preferably non-stick, with vegetable oil and set over medium-high heat. When hot, add chops. Reduce heat to medium. Cook until golden, about 2 to 4 min per side. Then remove to a plate.
- Pour sherry into frying pan. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in hoisin as best you can. (Don’t worry if it doesn’t completely dissolve. Return chops to pan. Cover and reduce heat to medium-low. Simmer, occasionally turning chops and stirring sauce, until pork is firm to the touch, 4 to 5 min. Place chops on plates and pour pan sauce overtop. Sprinkle with green onion.
It’s worth keeping a jar of hoisin sauce on hand. It makes an instant glaze for pork and chicken.