4 bone-in pork chops, about 6 oz. each (about ¾-inch thick)
2 Tbsp. olive oil
2 Tbsp. grated fresh ginger
2 Tbsp. Asian chili-garlic sauce
¼ cup lime juice
1/3 cup crushed honey-roasted peanuts
Salt and pepper
Jasmine rice for serving, optional
Cilantro sprigs for serving, optional
1. In a small bowl, combine ginger, chili-garlic sauce and lime juice. Season both sides of pork chops with salt and pepper and brush with marinade. Cover and let stand at room temperature 20 minutes.
2. Preheat grill or grill pan over medium-high heat. Pat chops dry with paper towels and brush with olive oil. Grill, turning once, until browned and crisp and an instant-read thermometer registers 145°F, 4 to 5 minutes per side. Remove to a plate and let rest 4 minutes.
3. Sprinkle each chop with crushed peanuts and serve over jasmine rice, garnished with cilantro, if desired.