• Rinse the pork chops in running water, then gently scrub them with salt. Pat dry using paper towels.
• All marinade ingredients must be placed in a large mixing bowl. Stir to mix and dissolve both MSG and sugar. Add the marinade aromatics.
• Marinade the pork chops an ice cube or bag in the refrigerator for at least 3 hours but it is best to leave them over night.
• Take the chops out of the marinade , and then discard the excess liquid. You can save the flavorings stuck to the chops however.

COOKING

• Grill in an outdoor grill, leaving at least 1-2 inches of space between the chops. Sear at high temperature to brown the meat or grill marks for about a couple of minutes. Then lower to medium and cook both sides, flipping frequently until cooked through. Once cooked, the meat should be 145 degF when measured by using an immediate read thermometer located at the largest part on the cut.
• Pan-fry: 1 or 2 chops at one time over medium-to-medium high temperature without overcrowding the pan. Once cooked the pork should be reading at 145 degrees Fahrenheit using an instant thermometer located at the thickest point in the slice.
• Bake in the oven. Bake in 375 degrees F for 15 to 20 minutes, till the temperature inside the meat is about 135 degrees. Reduce the rack and broil, turning it a few times while broiling to create nice color in both the sides. Once again, the pork is cooked when the internal temperature is the temperature of 145 degrees F.
• Serve with vegetables, rice and garnishes, and Nước Chấm (dipping/prepared fish sauce for fish).