4-6 bone-in pork chops
1/4 cup peanut oil (or other high-heat oil)
1/4 cup soy sauce or coconut aminos
1/4 cup rice vinegar (not seasoned rice vinegar which contains sugar)
1 tsp. dried chili pepper flakes (I used Aleppo Pepper. You could use cayenne pepper, but reduce the amount by quite a bit.)
2 tsp. ginger puree (also called ground ginger)
2 tsp. garlic puree (also called ground garlic)
1 tsp. dried mustard
Trim all fat from pork chops and place them in a Ziploc bag or flat plastic container with a tight fitting lid. Mix together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade. Pour marinade over the pork chops and marinate 6-8 hours or longer.
When you’re ready to cook, take the pork chops out of the fridge and let them come to room temperature. Spray grill with non-stick grilling spray and preheat grill to medium hot.
Lay pork chops at an angle to the grill grates and cook 4-5 minutes (or until you see nice grill marks when you lift up the edge.) Rotate the pork chops so they’re going at the opposite angle on the grill grates and cook 4-5 minutes more (or until you see nice criss-cross marks when you lift up the edge.)
Turn pork chops over and cook 4-5 minutes more on the second side, or until the pork chops feel firm, but not hard to the touch. (Actual cooking time will depend on the thickness of the pork chops. Use a digital meat thermometer and cook to a temperature of 145F if you want to be more precise.)