Grilled Asian Pork Chops

Rub each pork chop on both sides with 1 1⁄2 tsp. of the Asian rub. Place in a sealable plastic bag and refrigerate for at least 3 hours or up to overnight.

Let the pork chops stand at room temperature for 30 minutes.

Preheat an oven to 400°F.

Heat an ovenproof nonstick grill pan over medium-high heat. Arrange the chops on the pan and cook until dark grill marks appear underneath, about 3 minutes. Using tongs, turn the chops over and cook for 3 minutes more.

Transfer the pan to the oven and cook the chops for 4 minutes. Brush with half of the Asian glaze and cook until an instant-read thermometer inserted into the center of the meat registers 140°F for medium-rare, 3 to 5 minutes more. Turn the chops over and brush with the remaining glaze.

Transfer the chops to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the meat into 1⁄2-inch slices and drizzle with more glaze. Serve immediately.