Heat the oil in a skillet and sear the pork chops until they have a nice golden color. Cook for 8 - 10 minutes or until done, turning once (this depends on the thickness of the chops). The chops should remain tender and juicy on the inside.
Combine the hoisin sauce, orange juice, ketchup, balsamic vinegar, garlic, ginger and oregano in a small saucepan and bring to a boil. Turn off the heat and reserve the sauce.
Serve the chops with hoisin sauce, the quinoa salad, and steamed carrots. If you can find ocas, they are a great addition to this dish, otherwise use fingerling potatoes.
Recipe by PERU DELIGHTS at https://perudelights.com/pork-chops-with-hoisin-sauce-and-quinoa-salad/