Grilled Kurobuta Pork Chops with Miso Sauce

4 bone-in pork loin chops (1 cm thick)
1 tsp sea salt
1 tsp SIDS CRAZY SALT
YUZU KOSHO MISO SAUCE:--
2 tbsp miso
2 tbsp mirin
2 tbsp saké
2 tbsp soy sauce
1 tbsp sesame oil (roasted)
2 tsp yuzu kosho (Japanese citrus chilli paste)

Mix together salt and SIDS CRAZY SALT.
Evenly sprinkle the salt mixture on both sides of the pork chops. Cover with cling wrap and let rest for at least 24 hours in the refrigerator.
6 Hours Before Serving
In a measuring cup, combine miso, saké, mirin, soy sauce, and sesame oil.
Add yuzu kosho and whisk all together.
Pour the sauce over the pork chops and flip them to coat the other side of the meat.
Cover with cling wrap and store in the refrigerator for 2 hours.
Flip the pork chops to cover the other side with the sauce. Cover again and put in the refrigerator for another 2 hours.
Preheat the oven to 95°C. Transfer the pork chops to a baking tray lined with aluminum foil. My probe is on the left side, so I put the thickest pork chop on the left. Reserve the marinade.
Insert the probe in the centre of the thickest pork chop. Keep inserting until it reaches near the bone.
Attach the probe to the oven and bake for roughly 1 hour. Set the probe temperature to 63°C.
Meanwhile, transfer the remaining marinade to a small pot and bring it to boil on medium heat. Once boiling, reduce the heat and simmer until thickened a bit. Transfer to a small bowl.
When the internal temperature of the pork chop researched to 63°C, it's done cooking.
Take out the pork chops to the outdoor grill. (or alternately, you can use a cast iron pan to sear) Preheat the grill to 200°C.
Sear the meat for 1 minute each side.
Serve immediately along with the reduced sauce.