Grilled Sriracha Pork Chops With Sesame Smashed Cucumbers

Whisk sriracha, 3 tablespoons each soy sauce and sesame oil, 2 tablespoons vinegar, and 1½ tablespoons honey in a small bowl. Pour half of sriracha mixture into a storage container; add pork and turn to coat. Let marinate in refrigerator for 15 minutes. Reserve remaining sriracha mixture for grilling.

Meanwhile, place cucumber halves, cut side down, on a cutting board. Using your hands or the flat side of a large chef's knife, press down to lightly smash. Cut into 1½-inch pieces. Whisk remaining 1 tablespoon each soy sauce and sesame oil, 3 tablespoons vinegar, and ½ tablespoon honey in a large bowl; add cucumbers and toss to coat. Refrigerate until ready to serve.

Preheat a gas grill to high (450°F to 500°F) and lightly oil grates. Remove pork from marinade; discard marinade. Grill pork, uncovered, turning occasionally, until a thermometer inserted in thickest portion registers 145°F, 12 to 15 minutes. During final 5 minutes of grilling, baste pork with reserved sriracha mixture.

Drain and discard liquid from cucumber mixture; return cucumbers to bowl. Add sesame seeds and toss to combine. Serve with grilled pork.