Whisk together hoisin, gochujang, and butter flavored oil. Pour over the pork chops. Cover and refrigerate overnight.
Place the sliced radish in the rice wine vinegar. Wrap and refrigerate overnight. The radish will turn a pink color from the skin bleeding into the center while pickling.
Toss the Bok choy with sesame oil, olive oil, ginger, salt, and pepper. Roast in pre-heated 450° oven for 15-20 minutes. Remove from oven and portion on both plates.
Remove chops from marinade shaking excess off. Allow to sit for 15-20 minutes at room temperature before cooking.
Cook chops on a grill, griddle, in a sauté pan, or under the broiler. Basting with the leftover marinade to an internal degree of doneness of 145° (which is medium) or higher.
Rest chops for 1 minute before serving. Place one chop on tip of a portion of the Bok choy.
Sprinkle with green onion and arrange the pickled radish around the plate sprinkled with black sesame seeds.
