Rinse 900g of thin pork chops, scrub lightly with kosher salt, and pat dry. Cut 3-5 slits, about 1in / 2.5cm deep, around the edge of each chop.
Stir 3 tablespoons of sugar, 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, ½ teaspoon of MSG, and 4 tablespoons of neutral oil until the sugar dissolves.
Mix in 6 tablespoons of minced lemongrass, 2 tablespoons of minced garlic, and 2 tablespoons of minced shallots. Coat the chops and refrigerate for at least 3 hours, ideally overnight.
Take the chops out 1 hour before cooking and drain off the excess liquid. Grill over high heat to sear, then over medium heat, flipping, until the center reaches 145°F / 63°C.
