Mongolian Lamb Chops

• lamb chops, French cut 2-inch thick↗8
• salt↗2 teaspoons
• white pepper1⁄2 teaspoon
• oil2 tablespoons
• hoisin sauce4 tablespoons
• oyster sauce↗2 tablespoons
• chinese rice wine↗1 tablespoon
• chili-garlic sauce, Thai sweet↗4 tablespoons
• garlic, minced↗1 tablespoon

Step-by-step instructions

1. 1

   Brush on the oil and season with salt and white pepper and let it set for 15 minutes.

2. 2

   In a hot nonstick skillet add in the lamb chops and pan fry for 2 minutes per side. Remove the lamb chops and clean the skillet. Heats the skillet adds in the sauce mixture and brings to a boil return the chops and glaze.