Ingredients
4 thick pork chop 

Marinade ingredients 
2 tbsps soy sauce  
2 tbsps mirin or lime juice  
½ teaspoon sriracha  
2 garlic cloves, finely chopped or minced 
20g fresh ginger, finely chopped or grated  

Glaze ingredients 
2 tbsps soy sauce  
½ tbsp tomato ketchup  
1 tbsp lime juice  
2 tbsps sweet chilli sauce 
½ tsp white pepper 

Method
Mix the marinade ingredients together and put into a food bag along with the chops.  Massage the marinade into the bag.  Leave for at least an hour but up to 24 hours. 

Half an hour before you want to eat take the bag out of the fridge and leave to get to room temperature. 

Put all of the glaze ingredients into a small saucepan, bring to the boil, reduce the heat a little and cook for 3 minutes until slightly thicker.  Put to one side. 

To cook your chops, shake off the marinade and either put onto a braai or bbq or cook under the grill.  Cook on direct heat for 3-5 minutes per side then turn so the fat crisps up.  Remove, put the glaze over and move to indirect heat for another 5-10 minutes depending on how thick they are.  It is important they are not in direct heat as the glaze will burn if you are not very careful.  Check the pork chops are cooked through before eating.