- 1/4 cup oyster sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons hoisin sauce
- 2 tablespoons grated fresh ginger
- 3 tablespoons honey, or to taste
- 1 1/2 tablespoons soy sauce
- 2 bunches green onions, cut into 2 inch pieces
- 8 pork chops
- 1 1/2 teaspoons cornstarch, or as desired
- 1 tablespoon water
- Salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9×13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
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Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.