2 Tbsp. The Shoreline Vine’s Extra Virgin Olive Oil 3 garlic cloves, finely chopped ½ cup Tamari (or any low sodium soy sauce) 3 Tbsp. honey 2 Tbsp. The Shoreline Vine’s Thai-Lemongrass Mint White Balsamic Vinegar 2 Tbsp. tahini 2 tsp of Sriracha Kosher Salt, freshly ground pepper 2 1 ½” thick bone-in-pork rib chops Chopped cilantro or scallions to garnish
Combine Tamari (soy sauce), honey, vinegar, tahini & Sriracha and whisk until smooth in a small bowl. (Hoisin Sauce) Heat oil in a medium saucepan over medium heat. Sautee’ garlic until golden brown (couple minutes) Add (Hoisin) sauce mixture to pan and cook for about 5 minutes until thick and smooth. Season with salt and pepper; let cool
Season pork chops (both sides) with salt and pepper. Place in a large resealable plastic bag and add ½ sauce mixture. Seal bag, pressing air out of bag, and coat pork chops. Chill for at least 30 minutes; Set remaining sauce aside.
Preheat a large skillet, (preferably cast iron), or grill pan over medium heat. Remove pork from bag & cook until bottom side is golden brown. Turn and cook on other side. Continue to flip and cook chops. This process should be done in minute intervals until chops are deep golden brown in color & internal temperature reads 135 degrees, 15-18 minutes total however, cook time will vary depending on thickness of chops.
Transfer to a cutting board and let rest at least 10 minutes (pork will continue to cook as it sits and come to 145 degrees). Spoon over remaining sauce and top with cilantro or scallions (your choice). Serve.