Marinate pork chops: Place pork chops in a plastic bag. Mix hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and pepper in a bowl. Pour over chops, seal, and refrigerate for 1-4 hours.

Prepare grilling: Remove pork from refrigerator 30 minutes before grilling. Prepare a medium-hot fire with a medium-low zone in a charcoal grill or preheat a gas grill to medium-high.

Arrange serving platter: While pork marinates, arrange lettuce leaves on a platter. Place carrots, cucumber, bean threads, and cilantro in separate dishes.

Prepare sauce: Mix corn syrup, minced cilantro, lime juice, and salt in a small bowl. Place sweet chili sauce and peanut sauce in separate bowls.

Grill pork: Remove chops from marinade (discard marinade). Spray grill grate with vegetable oil spray. Grill pork over medium-high heat until seared, 3-4 minutes per side. Move to cooler zone, cover, and grill until internal temperature reaches 145°F (about 5 minutes longer).

Rest and slice: Transfer pork to cutting board and let rest for 5 minutes before slicing thinly.

Assemble wraps: Lay 3 lettuce leaves on a platter and arrange pork on lettuce.

Serve: Let each guest place a lettuce leaf on a plate. Arrange pork, carrots, cucumber, bean thread, and cilantro over top. Drizzle with sauce. Fold and enjoy!