Directions

1. Peel ginger and grate it until you have about 1 tsp. Finely chop garlic.
2. In a bowl, stir together ginger, garlic, pineapple, soy sauce, gochujang, sesame oil, honey, and pepper. Put pork chops in a gallon zip-top plastic bag and pour the marinade over them. Marinate at room temperature for 10 minutes, turning occasionally. Meanwhile, thinly slice scallions, then set aside.
3. Heat a large frying pan over medium-high heat until a bead of water evaporates on contact. Add vegetable oil. Remove pork chops from marinade, reserving it. Sear pork chops until the underside is golden brown, 2-3 minutes. Turn pork chops over and sear for another 2 minutes.
4. Add marinade to pork chops and reduce heat to medium. Cook until the meat reaches 145°F in the thickest part when tested with an instant-read thermometer, 6-7 minutes, and the sauce has reduced somewhat. (If pork chops are different sizes or thicknesses, you may have to check each one individually to ensure doneness.) Transfer pork chops to a platter, cover with foil, and let rest for 3 minutes. While they’re resting, give the sauce a good stir to thoroughly combine the ingredients.
5. Set pork chops on plates and spoon sauce on top. Sprinkle with scallions.