In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and stir until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using. Raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool completely.
Pour the marinade into a container or a zipper-top bag and add the pork chops. Seal the container or the bag, and place the chops in the fridge. Refrigerate for 3 to 24 hours.
Preheat the grill to medium.
Remove the pork chops from the marinade. Grill the pork chops for about 4 minutes on each side, until the pork chops reach an internal temperature of 140 F on an instant-read thermometer. Allow them to sit for 5 minutes before serving or slicing. Top with the scallions, and serve with the lime wedges for squeezing over the chops.
Notes
Because there is salt in this marinade, as well as a bit of sweetness, it kind of acts like a brine, which tenderizes the meat. A good amount of time is 3 to 8 hours — don’t marinate these for over 24 hours or they might start to change texture.