Step 1

Peel and finely chop 3 garlic cloves. Heat 2 Tbsp. oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes.

Step 2

Add ⅓ cup soy sauce, 3 Tbsp. honey, 2 Tbsp. vinegar, 2 Tbsp. tahini, and 2 tsp. Sriracha and whisk until smooth. Cook, whisking occasionally, until sauce is thick and smooth, about 5 minutes. Season with salt and pepper; let cool.→ BTW, you're going to want to make a triple batch of that sauce...

Step 3

Season 2 1½"-thick pork chops all over with salt and pepper.

Step 4

Place in a large resealable plastic bag and add half of hoisin sauce. Transfer remaining sauce to a medium bowl; set aside. Seal bag, pressing out air, and turn to coat pork. Let sit at least 20 minutes.

Step 5

Preheat a large skillet, preferably cast iron, over medium. Remove pork from bag with tongs, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute.

Step 6

Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°, 15–18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145° as it sits).

Step 7

Slice along bones to remove, then slice chops into ½"-thick pieces. Serve pork with reserved hoisin sauce spooned over.

Step 8

Do Ahead: Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.