In a medium size bowl combine the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Place the pork chops in a shallow dish or container and pour the marinade over the pork chops. Turn to coat well and marinate in the fridge for at least 2 hours, and up to overnight.
Heat the olive oil in a large, heavy skillet (such as ) over medium-high heat. Remove the pork chops from the marinade, reserving the marinade, and place them in the pan. Cook for about 5 minutes until the bottom is browned with a nice crust, then turn the pork chops and cook for another 5 minutes, until the bottom is also nicely browned, but the chops are still a bit pink inside. Pour the remaining marinade into the pan and bring to a simmer, cooking until the chops are just cooked, with an internal temperature of 145 F (use an instant-read thermometer).
Serve the pork chops, whole or sliced, with the rice or mashed potatoes, spooning over a bit of the sauce from the pan.
In this case the heat comes from a traditional Korean ingredient, and one that’s become very readily available, Gochujang sauce. Gochujang is a classic Korean hot paste, traditionally made with chili peppers, fermented soybeans, brown sugar glutinous rice, and salt (really, it’s so much better than that description would lead one to believe) that is winning new fans every day for its pungent heat.It lasts for ages in the fridge. Just a little dab will do you, but I love it, and I’m adding it to everything these days.