Ingredients:

• 4 bone-in Ontario pork chops, about 2 lb/1 kg (about 1 inch/2.5 cm thick)
• 1/3 cup (75 mL) hoisin sauce
• 1 tbsp (15 mL) each soy sauce and sesame oil
• 2 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 2 tbsp (30 mL) liquid honey        

• 1/4 cup (60 mL) canola or vegetable oil
• 3 tbsp (45 mL) finely chopped peanuts
• 3 cloves garlic, minced
• 1 tbsp (15 mL) sesame seeds (toasted if possible)
• 2 tsp (10 mL) hot pepper flakes
• 1/2 tsp (2 mL) each salt and granulated sugar
• 3 tbsp (45 mL) chopped fresh cilantro
• 1 small red Thai chili, thinly sliced (optional)

Cooking Instructions:

1. Pat pork chops dry with paper towel; set aside.
2. In a large shallow dish, whisk together hoisin sauce, soy sauce, sesame oil, garlic and ginger. Set aside 3 tbsp (45 mL) of the marinade. Add pork chops to shallow dish and turn to coat both sides evenly. Let stand at room temperature for 15 minutes or cover and refrigerate for up to 4 hours.
3. Spicy Peanut Topping: In a small saucepan, heat oil and garlic over medium heat. Cook for about 1 minute or until light golden. Remove from heat and add peanuts, sesame seeds, hot pepper flakes, salt and sugar. Set aside and let cool slightly. Stir in cilantro and chili, if using. Set aside.
4. Preheat grill to medium-high heat. Place pork chops on grill. Grill for 2 minutes then turn over brush with some of the reserved marinade. Grill for another 2 minutes Reduce heat to medium and continue grilling pork chops turning occasionally and brushing with reserved marinade for about 10 minutes or until thermometer inserted in pork chops reaches 155ºF (68ºC). Brush honey over on both sides of pork chops before removing from grill.
5. Remove pork chops to a platter and spoon Spicy Peanut Topping over top to serve.

Tip: For a deeper garlic and ginger flavour be sure to use a rasp and grate them both before adding to the recipe.