Weeknight Chinese-Barbecue-Style Pork Chops

Eaten together with the pickled radishes, these chops are at once sweet, savory, crisp, and sharp. At Jackrabbit Filly in Charleston, South Carolina, chef Shuai Wang perfected a sauce that accurately replicates the flavor of the char siu pork you’ll find hanging in Chinese barbecue restaurants. No need for a vertical rotisserie or special oven here. Stick with bone-in pork rib chops, which tend to be well-marbled and stay juicier than sirloin chops.