Step 1

In a medium mixing bowl (or baking dish), whisk together the lime juice, honey, soy sauce, olive oil, fish sauce (if using), sriracha, ginger and garlic.

Step 2

Store the pork chop marinade for up to 2 weeks in the refrigerator or use immediately as follows.

Step 3

Add the marinade to a baking dish and add the pork chops. Swish around until well-coated. Set aside to marinate for at least 10 minutes, or overnight covered in the fridge.

Step 4

Preheat your grill to medium-high. Remove the boneless pork chops from the marinade and season lightly with salt.

Step 5

Place the pork on the grill grates and cook for 3 minutes. Rotate the pork chops 90 degrees to get a crosshatch and cook for another 2 minutes. Flip the pork chops and repeat on the second side for another 4 to 5 minutes rotating once 90 degrees. Remove the pork chops to a cutting board and allow to rest for at least 5 minutes.

Step 6

Optional: While the pork is resting, decant the marinade into a small saucepan and bring to a simmer. Cook for 2 minutes (it doesn’t need to thicken), then set aside.

Step 7

Thinly slice the pork and serve alongside lime wedges or sriracha. If using the remaining marinade, pour over the top. Fresh herbs (like mint) also make for a wonderful garnish.