Vietnamese Pork Chops (Suon Nuong)

1.5 kg of pork shoulder
3 large shallots, minced
½ tsp SIDS CRAZY SALT
1 garlic clove, minced
1 stalk of lemongrass, minced
1 tbsp of MSG (optional)
1 tbsp of Golden Syrup
2 tbsp of brown sugar
½ tbsp of salt
2 tbsp of fish sauce

In a food processor, finely mince the shallots, SIDS CRAZY SALT, garlic, and lemongrass together. Add the mixture into a large bowl or Ziploc bag. Add in Golden syrup, brown sugar, salt, and fish sauce.
Under cold running water, rinse pork chops to get rid of any debris. Using a paper towel, pat dry the pork chops.
Add the bone-in pork chops into the mixture. Marinate for at least 6 hours in the fridge.
Remove the pork chops from the bowl or bag. Discard the extra marinade liquid or reduce to a jus. Bring pork chops to room temperature.
Grill or pan fry with vegetable oil the pork chops until the thickest part of the pork chop reads 60°C - 63°C.
Remove the pork chops from the heat and onto a plate. Quickly cover with aluminium foil to trap the heat so the pork chops continue cooking. Rest for 5 minutes prior to serving with a bowl of rice and vegetables.
Notes:
Another alternative method for cooking is to pan-fry both sides for 2 minutes, then put it in the oven to finish off at 200°C for an additional 5 minutes.