In a small bowl, whisk together the honey, garlic, ginger, hoisin sauce, soy sauce, rice vinegar, chili paste, sesame oil and fish sauce. Pour half of the mixture into a zip lock bag and add the pork chops. Reserve the other half for the sauce. Store the pork chops in the refrigerator and marinate for 3 hours or up to 24 hours.

When you're ready to cook, remove the pork chops from the marinade and allow to come to room temperature.

Preheat the oven to 375 degrees.

In a large skillet, heat the olive oil over med-high heat. Add the pork chops to the pan and cook until a golden brown crust has formed, approximately 3-4 minutes. Flip the pork chops over and cook until golden brown. Transfer the skillet to the oven and roast until done, approximately 10 minutes or until a thermometer reads 155 degrees. Allow the pork chops to rest, covered, for 10 minutes before serving.

While the pork chops rest, pour the remaining marinade into a small saucepan and bring to a boil over med-high heat. Cook the marinade until reduced by half, approximately 3-4 minutes. Serve with the pork chops topped with cilantro and scallions.