In a bowl, whisk together soy sauce, brown sugar, fish sauce, ginger, chili flakes, sesame oil, and smoked paprika until the sugar dissolves. Divide this marinade in half—you'll use one half for sous vide cooking and reserve the other for the glaze. In a separate small bowl, combine salt, black pepper, and garlic powder. Pat the pork chops dry with paper towels, then rub them all over with the dry seasoning mixture. I find that drying the meat first helps the seasoning stick better and prevents excess moisture in the bag.

Fill a large pot or sous vide container with water and heat to 142°F using an immersion circulator or sous vide machine. While the water reaches temperature, place the seasoned pork chops and half of the prepared marinade into a vacuum-sealable bag, removing as much air as possible before sealing (you can use the water displacement method if you don't have a vacuum sealer). Once the water reaches temperature, carefully submerge the sealed bag in the water bath, ensuring it stays fully submerged. Cook for 1 to 4 hours depending on thickness—bone-in chops typically need closer to 2-3 hours for optimal tenderness.

While the pork cooks, prepare the finishing glaze by combining the reserved half of the marinade with minced garlic and lime juice in a microwave-safe bowl. In a small cup, mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the marinade mixture—this will thicken the glaze and help it coat the pork beautifully. Set the glaze aside until the pork finishes cooking.

Microwave the glaze for 45-60 seconds, stirring halfway through, until it thickens slightly and coats the back of a spoon—this activates the cornstarch and brings the flavors together. While the glaze finishes, preheat your grill to 500-550°F. I like a very hot grill here because we only need a quick sear to create a flavorful crust without overcooking the already-tender sous vide pork.

Remove the pork chops from the sous vide bag and pat them completely dry with paper towels—moisture is the enemy of a good sear. Brush the chops generously with the warm glaze on both sides, then place them on the screaming-hot grill. Sear for 40-60 seconds per side until you get a beautiful caramelized crust, then immediately remove from heat. Transfer to a serving platter, brush with any remaining glaze, and garnish with fresh cilantro before serving. The entire sear should take less than 2 minutes total, so the pork stays perfectly tender inside while gaining that incredible grilled flavor.