Crush white peppercorns with salt in a mortar and pestle or using a food processor.

Add lemongrass, shallot, garlic, palm sugar, and white pepper to the crushed peppercorns.

Grind the mixture into a rough paste.

Transfer the marinade to a bowl.

Whisk in fish sauce and vegetable oil.

Add pork chops to the marinade, ensuring all surfaces are coated.

Place the pork in a zipper-lock bag and marinate at room temperature for 30 minutes to 3 hours, or in the refrigerator for up to 12 hours.

Prepare the pickled vegetables (if using) by combining carrot, daikon, and red pepper flakes in a bowl.

Prepare a charcoal grill or gas grill for high heat cooking.

Grill pork chops over high heat, turning frequently and shifting to a cooler side of the grill if needed, until charred and cooked through, about 4-6 minutes total.

Transfer the grilled pork chops to a serving platter.

Serve immediately with steamed white rice, sliced cucumber, and pickled vegetables (if using).