Cantonese Sweet and Sticky BBQ Pork Chops with Apple and Arugula Salad

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1/2 cup (120 ml) soy sauce

1/4 cup (50 grams) sugar

1/4 cup plus 2 tablespoons (90 ml) hoisin sauce

1/4 cup plus 2 tablespoons (90 ml) ketchup

1/3 cup (80 ml) oyster sauce

2 tablespoons (30 ml)sherry

1 tablespoon minced peeled ginger

1/2 teaspoon Chinese five-spice powder

2 to 4 drops red food coloring, optional (see Cook's Note)

2 pounds (900 grams) pork chops (each at least 1-inch thick)

4 tablespoons (60 ml) honey

Vegetable oil, for greasing

Apple and Arugula Salad, recipe follows, for serving

Salad:

2 sweet-tart small apples, such as Honeycrisp

7 ounces arugula, preferably organic

1/4 red onion, thinly sliced

2 tablespoons dried cranberries

Dressing:

3 tablespoons (45 ml) fresh lemon juice (from 1 large lemon)

3 tablespoons (45 ml) extra-virgin olive oil

1 tablespoon honey or maple syrup

Pinch each of kosher salt and freshly ground black pepper