Soy-Basted Pork Chops with Herbs and Jalapeños
['1/4 cup soy sauce', '1/4 cup unseasoned rice vinegar', '2 tablespoons dark or light brown sugar', '4 (1/2-inch-thick) bone-in pork blade or rib chops', 'Vegetable oil (for grill)', 'Kosher salt', 'Tender herbs (such as mint and cilantro) and sliced jalapeños (for serving)']
Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too).
Prepare a grill for medium heat; oil grate. Remove pork chops from marinade; discard marinade. Season chops lightly with salt and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes.
Top pork chops with herbs and jalapeños before serving.
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