2Bone-In Center Cut Pork Chops(1 ½’’ thick, about 8-10 oz. each)
1TBSReduced Sodium Soy Sauce
1 ½tspGinger- grated
¼tspCrushed Red Pepper Flakes
Canola Oil– for grilling
Scallions– thinly sliced on the bias
Crushed Red Pepper Flakes
Brine the Pork (Optional, but Recommended): In a large bowl whisk together the water, salt and 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.
Meanwhile, Make the Salsa: In a medium sized mixing bowl combine onion with lime juice and salt. Let stand, at room temperature, for 30 minutes to pickle onions slightly (Optional). Add the remaining ingredients. Stir well. Taste and adjust for seasoning, sweetness and acidity with additional salt, pepper, sugar and/or lime juice. Set aside in the refrigerator for at least one hour to allow flavors to marry.
Prepare the Glaze: Combine the hoisin, mirin, soy sauce, honey, sugar, Sriracha, ginger, garlic and red pepper flakes in a small bowl. Remove and set aside a couple tablespoons of the glaze to brush the cooked pork chops at the end.
Grill the Pork Chops: Heat your grill (or grill pan) to high. Brush the grates with oil. Brush the pork chops with oil and season generously with salt and pepper.
Place the 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, and grill, brushing often with glaze, until meat registers 140 degrees F (on an instant read thermometer when inserted into the thickest part of the chop), about 5-7 minutes. Remove the chops to a clean work surface or platter and brush with the reserved glaze. Let chops rest for 10 minutes.
Serve glazed pork chops topped with salsa and sprinkled with optional garnishes.
*Inactive Time of 1 Hour- If you Brine the Pork Chops