In a small sauce pan set over medium heat, simmer the garlic, ginger, hoisin, rice vinegar and water, whisking occasionally until the mixture is fully combined, about 4 minutes. Set aside.

Lightly salt pork chops. Heat the sesame oil in a large skillet over high heat. Once oil is smoking, place the pork chops in the skillet, cook without turning until well browned, 3-4 minutes on each side (adjust timing based on how thick your pork chop is). When an instant-read thermometer inserted into the thickest part registers 135°F, remove the pork chops from the pan. Transfer to a cutting board and let rest 5 minutes.

Serve with hoisin sauce drizzled over top.