Ingredients
1/4 cup hoisin sauce
2 tablespoons chili-garlic sauce, such as Huy Fong, or sambal oelek
4 boneless pork chops (each about 3/4 inch thick; about 1 pound total)
Kosher salt and freshly ground pepper
Vegetable oil, for grill and drizzling
12 ounces shishito peppers
1/2 small lemon
Flaky sea salt, such as Jacobsen
4 cups finely shredded green cabbage
Sesame-Ginger Sauce, for serving
Steamed rice, for serving
Preparation
Whisk together hoisin and chili-garlic sauce. Reserve 2 tablespoons mixture; transfer rest to a resealable bag. Season pork chops on both sides with salt and pepper; add to bag. Let stand, massaging occasionally, 15 minutes (or refrigerate up to 1 day).
Heat grill to medium-high. Brush grates with vegetable oil. Drizzle peppers with oil; season with salt and pepper. Spread in an even layer over grates and grill, turning once, until charred in places and just tender, 3 to 5 minutes. Transfer to a platter, squeeze lemon over top, and season with flaky salt. Cover grill and return to high heat.
Remove pork from bag (discarding marinade) and grill, flipping once and brushing occasionally with reserved hoisin mixture, until charred in places and a thermometer inserted into thickest parts registers 140°F, 5 to 7 minutes total. Transfer to platter alongside shishitos. Serve with cabbage, sesame-ginger sauce, and steamed rice.
