Vietnamese/Chinese Pork Chops

Ingredients

• 1 teaspoon five-spice powder chinese
• 2 tablespoons brown sugar 
• 2 tablespoons fish sauce 
• 0.5 teaspoon ginger root fresh minced
• 6 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 2 tablespoons honey 
• 2  lemon grass chopped
• 0.5  onion chopped
• 6  center-cut pork chops boneless thin
• 0.3 teaspoon salt 
• 1 teaspoon sesame oil 
• 1 teaspoon shallots minced
• 2 tablespoons soya sauce 
• 0.3 cup vegetable oil 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• grill
• ziploc bags

Directions

1. Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag.
2. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
3. Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.