Pour the soy sauce, gochugang, honey, Sriracha, garlic and ginger in a small bowl. Stir well. Place the pork chops in a baking dish.
Pour half of the marinade over the pork chops, reserving the rest for later. Allow the pork chops to marinate at least 30 minutes at room temperature. If marinating longer, cover and refrigerate the pork chops until ready to use. Then let them sit out at room temperature for 30 minutes before cooking.
Heat a large skillet over medium heat. Once hot add the sesame oil and swirl around the pan.
Place the pork chops in the hot skillet. Cook for 3-4 minutes. Flip and cook another 3-4 minutes. Then flip once more and pour in the remaining marinade. Let the pork chops simmer in the marinade 2 minutes, then remove from heat. The chops should rest 5 minutes before serving.
NOTES: Pork chops should be cooked to 145-160 degrees F internally, if using a meat thermometer, followed by a three-minute rest. If your pork chops are closer to 3/4-inch thick, cook for only 3 minutes per side, plus the 2 minutes for the marinade. If the chops are 1-inch thick, cook for 4 minutes per side, plus 2 additional minutes for marinade.