Whisk together hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper; set aside

Pour slightly more than 1/2 the marinade into freezer bag over pork chops and refrigerate 6 - 8 hours

Whisk 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder and egg yolk in a small saucepan over MEDIUM LOW heat until slightly thickened, about 5 minutes; remove from heat.

Stir in creme fraiche, Dijon mustard, turmeric and cayenne pepper; refrigerate until needed

Pat pork chops dry

Oil the grill grates and cook over DIRECT heat for 4 minutes per side

Brush both sides with remaining marinade and continue cooking on INDIRECT heat until no longer pink inside, about 25 minutes