Start by marinating the chops. Mix the hoisin with 1 teaspoon sesame oil, the garlic salt and lemon pepper, then spread on the chops, both sides. Let is sit in the refrigerator for at least an hour.

Now cook the rice. While the rice is cooking and the chops are resting, get the remaining ingredients chopped and ready to go.

Cut the bacon into pieces and fry in 1/2 teaspoon sesame oil. When it's almost done, stir in the five spice powder. Set aside.

Beat the egg with 1 teaspoon sesame oil.

Now put the chops on the grill on medium-high heat.

Heat 1 teaspoon sesame oil and 1 Tablespoon chili oil in a large skillet. Sauté  the garlic until it's soft then add the rice. Gently sauté for a couple of minutes, then add the ponzu sauce, stirring frequently.

Now, add the bacon back to the pan and heat on medium heat. When the rice begins to "fry", or get just a little brown, open a small spot in the center and pour in the egg. Let it start to set, then stir it into the rice. Next, stir in the peas and salt and pepper to taste.

Remove the chops and let them rest for about five minutes, then slice.

Serve with the chops topped with black sesame seeds and sliced green onions.