1tspAgave, or more to taste (can substitute honey or sugar)
1/8tspKosher Salt, or more to taste
Make the Marinade: In a small bowl, mix together ginger, garlic, 4 tablespoons honey, sugar, soy sauce, rice wine, red pepper flakes, salt and oil. Place the pork chops in a baking dish and brush both sides with marinade. Cover with plastic wrap and transfer to the refrigerator. Marinate for at least 4 hours, up to overnight, turning pork over halfway through.
Meanwhile, Make the Salsa: In a medium sized mixing bowl combine all ingredients. Gently stir together. Taste and adjust for seasoning and sweetness. Set aside in the refrigerator until ready to use.
Make the Glaze: In a small bowl mix together the remaining 4 tablespoons of honey and ground ginger. Set aside.
Grill the Pork Chops: Heat your grill to medium-high and remove pork chops from marinade. Brush the grates of grill with oil. Season pork chops with salt and pepper. Place pork chops on the grill and grill until marked and slightly crusted, 4-5 minutes. Turn the pork chops over, moving them to the cooler side of the grill (or reducing heat to medium), cover grill and continue to cook, brushing with glaze occasionally, until meat registers 145 degrees F (on an instant read thermometer when inserted into the thickest part of the chop), about 5-8 additional minutes. Remove chops to a clean work surface, or platter, and let rest for 5 minutes.
Serve pork chops with salsa and enjoy!
Notes: *To Brine the Pork Chops (Optional): In a large bowl whisk together the 2 quarts ice cold water, ¼ cup salt and 4 tablespoons sugar until fully dissolved. Add pork chops and transfer to the refrigerator for 1 hour. Remove from the brine and pat thoroughly dry with paper towels. Proceed with marinating pork as directed, omitting salt in marinade. *You can use jarred roasted red peppers or roast your own: 1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil. 2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total. *If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.