Ingredients

For the pork loin and marinade:
6 boneless pork loin chops (about 1/3 inch thick, 2 pounds)
2 stalks lemongrass, white part only, minced
3 garlic cloves, minced
1/2 shallot, minced
6 tablespoons fish sauce
1 tablespoon dark soy sauce
3 tablespoons honey
2 tablespoons cooking oil, separated (high-smoking-point such as avocado, grapeseed, or peanut)

For the dipping sauce:
3 tablespoons fish sauce
2 tablespoons sugar
4 tablespoons water
1 tablespoon lime juice
1 tablespoon rice vinegar
1 garlic clove, minced
1 bird’s eye chili, chopped
1 tablespoon carrot, julienned

For the scallion oil:
2 stalks scallions, thinly sliced
4 tablespoons extra light olive oil

Directions

Score the fat on each pork chop to prevent curling while cooking. Use the back of a knife to gently pound and tenderize the pork chops.

In a bowl, whisk together fish sauce, dark soy sauce, honey, 1 tablespoon oil, garlic, lemongrass, and shallot.

Transfer pork chops and marinade into a large Ziploc bag. Massage to coat evenly.

Marinate while preparing the other ingredients, or marinate in the fridge overnight for maximum flavor.

In a bowl, whisk together fish sauce, sugar, water, lime juice, rice vinegar, garlic, chili, and carrot. Set aside for serving.

In a small pan over medium heat, add oil and scallions.

Cook for about 30 seconds until fragrant. Remove from heat and set aside.

In a large pan over high heat, add 1 tablespoon of oil.

Sear the pork chops for 30 seconds per side until golden brown.

Lower to medium heat and cook for 3 more minutes on each side until fully cooked through.

Let the pork chops rest for a few minutes before serving.

Top with scallion oil and serve with the dipping sauce on the side.