1/4 cup soy sauce
1/4 cup Hoisin sauce
2 tablespoons honey
2 tablespoons lime juice
1 teaspoon finely grated lime zest
4 boneless center-cut pork chops
Flour, for dredging
2 tablespoons vegetable oil
4 scallions, white and green, sliced and separated
2 cloves garlic, minced
Mix the soy sauce, honey, lime juice and zest, and Hoisin sauce together in a bowl.
Trim and pat-dry the pork chops. Place the flour on a shallow bowl and seasoned with salt and pepper. Heat a large heavy skillet over medium-high heat. Dredge the chops in the flour and shake off excess. Add the oil to the skillet and then the chops, cook until lightly browned, about 4 minutes. Turn and repeat on the other side until lightly browned, about 2 minutes more. Transfer the chops to a plate.
Add the scallion whites and garlic to the pan and cook stirring until wilted, about 30 seconds. Add the soy mixture and increase the heat to high and cook, scraping up any browned bits with a spoon until the mixture thickens. Return the chops to the pan and cook, turning often, until glazed and hot, about 2 to 3 minutes. Serve chops drizzled with glaze and scallion tops scattered over.
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