Vietnamese Grilled Pork Chop

This recipe came from a Vietnamese cookbook but I do not recall the title or the author now.  I have tried it many times and didn't have to modify it in anyway, it's Asian style BBQ flavor.  You can use any type of pork chops but I prefer the "pork butt" pork chops or sometimes they are called "pork chop steaks" because they are a bit fattier and therefore juicier.  I also tried it broiled instead of grilled but grilling is still the best way to cook it if possible.

Ingredients:

• 2 tbsp fish sauce
• 1 tsbp soy sauce
• 2 tbsp sugar
• 1 tsbp caramel sauce (caramelized sugar with water)
• 1 tbsp vegetable oil
• 1 tbsp garlic
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 lb. pork chops

Direction:
Blend the above ingredients except the pork chop in a food processor for 20 to 30 seconds
Marinade pork chops with step (1) above for at least 1 hour or overnight
Grill or broil on both sides until done

Dipping Sauce:
Ingredients:

• 1/4 cup sugar
• 1/2 cup warm water
• 1/4 cup fish sauce
• 1/4 cup white vinegar 
• 1/2 of a lime, juiced
• 3-4 cloves of garlic, minced
• 2-3 Thai chili pepper, minced

Direction:

1. In a small seal-able jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
2.  Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator. 

Makes about 1 1/2 cups