Total Calories: 418
1. Make 1 or 2 cuts in the fat side of each pork chop to keep it from curling during grilling. Arrange the chops in a baking dish and set aside.
2. Combine the garlic and sugar in a mini chopper or food processor and process to a paste, or pound to a paste in a mortar using the pestle. Work in the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper. Using a rubber spatula, spread the mixture over both sides of the chops. Cover and let marinate, in the refrigerator, for 1 to 2 hours.
3. Preheat the grill to high.
4. When ready to cook, oil the grill grate. Arrange the chops on the hot grate and grill until nicely browned on both sides and cooked through, 6 to 8 minutes per side for thick chops (half that amount of time for thin). When tested with an instant-read thermometer, the internal temperature should register 160°F. Transfer the chops to a platter and serve immediately.
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