In a mini food processor, combine sugar, garlic, shallots, and lemongrass. Pulse until minced.

Add black pepper, soy sauce, fish sauce, and olive oil to the food processor. Process until well combined to create the marinade.

Place pork chops in a large zip-lock bag.

Pour the marinade over the pork chops, ensuring they are evenly coated.

Massage the marinade into the pork chops.

Refrigerate the pork chops for at least 6 hours, or up to 24 hours.

Remove pork chops from the refrigerator and allow them to rest at room temperature for 30-45 minutes.

Season the pork chops with salt.

Preheat the grill to medium-high heat.

Grill the pork chops over direct high heat, with the lid closed, for about 4 minutes per side.

Cook for an additional 4 minutes, or until the internal temperature reaches 150 degrees F.

Remove the pork chops from the grill and let them rest for 5 minutes.

Sprinkle with chopped cilantro before serving.

Serve over steamed white rice with nuoc cham dipping sauce.