For the glaze:
Heat the oil in a small saucepan over medium heat. Add the shallot and cook until soft. Stir in the red pepper flakes and cook for 30 seconds.
Deglaze the pan with rice wine vinegar, and then stir in the honey and soy and cook until just heated through. Remove from the heat and season with pepper, to taste. Transfer to a bowl and let cool to room temperature.
For the pork chop:
Heat the grill to high. Brush the chops with oil on both sides and season with salt and pepper. Grill until golden brown on both sides, and just cooked through, brushing with some of the glaze, about 3 minutes per side. Remove to a platter, brush with more of the glaze and garnish with green onions.
Recipe courtesy of Bobby Flay