Sweet and spicy glazed thai pork chops

Ingredients

-1 pkg (three chops per package) duBreton Boneless Loin Chops, Center Cut
-4 tbsp (60 mL) Thai-style sweet chili sauce
-1 tbsp (15 mL) soy sauce
-1/2 tsp (2 mL) each minced fresh ginger and garlic
-1 tbsp (15 mL) finely chopped fresh cilantro
-¼ tsp (2 mL) Sriracha hot sauce
-Salt and pepper
-Vegetable oil

Preparations

-Combine the chili sauce, soy sauce, ginger, garlic, cilantro and sriracha sauce in a small bowl. Stir well. Divide the chili sauce mixture in half and set one portion aside.
-Sprinkle the chops evenly with salt and pepper. Brush half the chili sauce mixture evenly all over chops.
-Heat a grill pan or heavy skillet over high heat. Add enough oil to coat the bottom of the pan.
-Add the chops to the pan and cook for 2 minutes.
-Turn and cook for 2 minutes longer or until well-browned on both sides; reduce the temperature to medium.
-Cook chops, turning and basting with remaining sauce mixture often, for 8 to 10 minutes  or until chops are glossy and glazed and an instant read thermometer inserted into the centre of each chop, registers 145°F ( 70°C).
-Rest on a rack for 5 minutes before serving.