Combine soy sauce, brown sugar, fish sauce, toasted sesame oil, grated ginger, chili flakes, and smoked paprika in a bowl, stirring until the brown sugar dissolves completely. Divide this marinade in half—you'll use one portion for the sous vide cooking and reserve the other for the finishing glaze. Pat the pork chops dry with paper towels, then season both sides generously with kosher salt, black pepper, and garlic powder. I like to season the meat at least 10 minutes before bagging so the salt can begin drawing out moisture and seasoning the meat more deeply.

Fill your sous vide machine or water bath with water and heat it to 142°F (this creates a perfectly tender, juicy pork chop with a slight pink center). Place the seasoned pork chops into a vacuum-seal bag or ziplock bag with half of the marinade from Step 1, removing as much air as possible before sealing. Submerge the bag completely in the water bath and cook for 1 to 4 hours depending on the thickness of your chops—thicker chops will need closer to 4 hours for perfectly even cooking. While the pork cooks, you can prepare the finishing glaze and get your grill ready.

In a small microwave-safe bowl, combine the reserved marinade from Step 1 with the freshly squeezed lime juice, minced garlic, and cornstarch. Whisk until the cornstarch is fully dissolved with no lumps. Microwave the mixture for 45 to 60 seconds, stirring halfway through, until the glaze thickens and becomes glossy and slightly translucent. I find that stirring once during microwaving prevents any hot spots and ensures the cornstarch thickens evenly. Set aside to cool slightly before using.

Heat your grill to 500-550°F, allowing it to reach full temperature so the pork will get a beautiful sear. Once the pork chops have finished cooking in the sous vide bath, remove them carefully from the bag and place them on a paper towel-lined plate. Pat them completely dry on both sides—this is crucial for achieving a good crust on the grill. Brush both sides of each pork chop generously with the finishing glaze from Step 3.

Place the glazed pork chops directly on the hot grill grates and cook for 40 to 60 seconds per side—you're looking for a caramelized golden-brown crust, not cooking the meat through since it's already perfectly cooked from the sous vide. The high heat will caramelize the glaze and create a flavorful crust. Transfer the pork chops to a serving platter and brush them with any remaining glaze from Step 3. Garnish with fresh chopped cilantro and serve immediately while the chops are still warm and the glaze is glossy.