Sweet and Tangy Asian Pork Chops

1.In a medium bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, minced garlic, and grated ginger until well combined to create the glaze.

2.Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper.

3.Heat 1 tablespoon of vegetable oil in a large grill pan or skillet over medium-high heat.

4.Add the pork chops to the pan and sear for 3-4 minutes on each side until nicely browned but not fully cooked through.

5.Reduce heat to medium and brush the pork chops generously with the prepared glaze.

6.Continue cooking, turning and glazing every 2 minutes, for an additional 6-8 minutes or until the internal temperature reaches 145°F (63°C) and the glaze is caramelized and sticky.

7.Remove the pork chops from the pan and let them rest for 5 minutes to retain juices.

8.Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a small pan over medium heat and pour in any leftover glaze to warm and thicken slightly, about 1-2 minutes.

9.Serve the pork chops drizzled with the warmed glaze and sprinkled with the thinly sliced green onions for a fresh, vibrant finish.