In a saucepan, over medium heat, bring the sugar, and mustard, with the soy sauce, water and Sriracha to a simmer. Add the garlic paste. It’s easiest to make raw garlic into a paste with a garlic plate. This thing is one of my most favourite kitchen gadgets.
Simmer your sauce for about 15 minutes, or until it becomes thicker. Do not let it thicken completely or you will wind up with the same issue I ran into with the Balsamic Steak. Set your sauce aside, and remove some for basting - about 1 tbsp. per pork chop.
Oil your grids and preheat the grill to 300 to 350°F.
If you have fat on the pork chop, but you want to keep it for flavour, slice into the fat, being careful not to cut into the meat, like you would with a roast. Season the chop on both sides with freshly ground salt and pepper, and maybe some country herbs.
Sear the fat, if you kept it, until it browns well and begins to melt. Then grill your chops, basting with a little sauce that you separated. Grill the pork for 4 to 6 minutes per side, or until an internal temperature of 165°F.
Serve your pork on a bed of rice and veggies with plenty of sauce.