Chuletas de cerdo glaseadas con salsa hoisin al estilo asiático

Ingredientes

• 4 about 8 to 12 ounces bone-in pork chops ( about 1/2 inch thick)
• 3 teaspoons salt
• 1/2 cup pineapple juice
• 1 Tablespoon brown sugar
• 2 teaspoons coconut amino (or soy sauce)
• 2 teaspoons fresh ginger ( minced or paste)
• 2 teaspoons garlic clove ( minced)
• 3 Tablespoons Hoisin Sauce

Preparación

1. 1

   Allow the pork chops to come to room temperature for about 20 minutes. Salt on all sides of the pork chop as they rest.

2. 2

   While the pork is coming to room temperature, in a small sauce pot on the stovetop over medium heat combine the pineapple juice, coconut amino, ginger, garlic, brown sugar, and hoisin with a whisk. Allow to boil then reduce to simmer for roughly 10 minutes or until reduced by half. (Alternatively, skip simmering and add a cornstarch slurry to thicken.)

3. 3

   Heat a 12-inch skillet over medium heat to about 350F with oil. Lay the pork chops down and spoon over about a Tablespoon of glaze on the top of the pork chop. Use the back of the spoon or a silicone brush to spread the sauce evenly. Allow to cook for about 5 minutes before flipping and repeating on the other side.

4. 4

   After both sides have been cooked, use an instant-read thermometer to check the internal temperature. It should be 140℉, or within 5 degrees. Remove from heat and allow to rest on a plate, tented with tinfoil, for about 5 minutes before cutting and serving.