Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a form, pierce pork chops all over and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
Remove pork chops from marinade, scraping off excess. Reserve marinade for sauce. Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
Meanwhile, bring marinade to a boil in a small sauce pan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade.
Originally Submitted
8/30/2013
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