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1
COOK THE PORK CHOPS In a mini food processor, combine the cilantro, garlic, soy sauce, fish sauce, sugar, lemongrass, pepper and 1 tablespoon of the oil and process to a paste.
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2
Put the pork chops in a large, shallow dish and coat with the marinade.
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3
Cover and refrigerate overnight.
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4
In a small saucepan, combine the sugar and water and bring to a simmer over moderate heat to dissolve the sugar.
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5
Simmer, without stirring, until an amber caramel forms, about 8 minutes.
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6
Add the lemongrass and ginger and slowly pour in the vinegar and fish sauce, stirring, until the sauce is clear.
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7
Add the pepper and remove from the heat.
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8
Heat the 1/4 cup of oil in a small skillet.
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9
Add the garlic and cook over low heat, stirring occasionally, until golden, about 4 minutes.
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10
Transfer the garlic and oil to a small bowl.
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11
Preheat the oven to 400.
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12
In each of 2 large skillets, heat 2 tablespoons of oil until shimmering.
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13
Scrape some of the marinade off the pork chops.
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14
Add 6 chops to each skillet and cook over high heat until browned, about 4 minutes per side.
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15
Transfer the chops to a rimmed baking sheet.
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16
Bake the chops for 10 minutes, or until barely pink in the center.
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17
Transfer the chops to a large platter and spoon the caramel sauce on top.
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18
Drain the fried garlic and scatter it over the chops, along with the peanuts and chives.
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19
Garnish with the jerky and serve at once.
