Glazed Grilled Pork Chops with Asparagus

2 (1-inch thick each) of bone-in rib chops

1/2 pound of asparagus trimmed

1 teaspoon of cooking oil

1 tablespoon of garlic chopped

1 tablespoon of shallots chopped

2 tablespoons of light soy sauce

1 tablespoon of hoisin sauce

1 teaspoon of sesame oil

1/2 cup of chicken broth

1 1/2 teaspoons of cornstarch dissolve in 1 tablespoon of water

Marinade:

2 tablespoons of light soy sauce

1 teaspoon of hoisin sauce

2 teaspoons of sesame oil

1/4 teaspoon of Chinese five-spice powder

1 teaspoon of garlic minced

1 teaspoon of shallot minced

1. Combine marinade ingredients in a bowl. Add pork chops and turn to evenly coat. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours, turning pork occasionally.
2. Heat a Circulon grill pan over medium-high heat until hot. Place pork chops on grill pan. Cook until meat is no longer pink in center, about 5 minutes on each side. Remove from pan and keep warm.
3. Meanwhile, place asparagus on grill and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer asparagus to a plate and cover with aluminum foil to keep warm.
4. To make glaze, heat a Circulon saucepan over medium-high heat. Add oil, swirling to coat bottom. Add garlic, shallot, soy sauce, hoisin sauce, sesame oil and chicken broth. Bring to a boil, reduce heat and simmer for 1 minute. Add cornstarch solution; cook, stirring, until sauce thickens.
5. To serve, arrange pork chops and asparagus on a serving platter, pour glaze over chops and serve.