March 31st, 2016
Combine the chili sauce, soy sauce, ginger, garlic, cilantro and sriracha sauce in a small bowl. Stir well. Divide the chili sauce mixture in half and set one portion aside.
Sprinkle the chops evenly with salt and pepper. Brush half the chili sauce mixture evenly all over chops.
Heat a grill pan or heavy skillet over high heat. Add enough oil to coat the bottom of the pan.
Add the chops to the pan and cook for 2 minutes.
Turn and cook for 2 minutes longer or until well-browned on both sides; reduce the temperature to medium.
Cook chops, turning and basting with remaining sauce mixture often, for 8 to 10 minutes or until chops are glossy and glazed and an instant read thermometer inserted into the centre of each chop registers 145 °F ( 70 °C).
Rest on a rack for 5 minutes before serving.
Serve with rice and steamed broccoli for a fast and easy weeknight dinner.