>If using a food processor, place the garlic, ginger, and shallots. Pulse for a few seconds to break them. add the cilantro and pulse for another 5 seconds. Add the rest of the ingredients and process until smooth but the fresh herbs are still visible. Reserve 4 tablespoons of the marinade and pour the rest into the pork chops. Marinade for at least 4-6 hours or overnight in the fridge.
> If you're not going to use a food processor, mince the garlic, grate the ginger and finely chop the shallot and cilantro. Combine all the marinade ingredients.
Arrange the pork chops in a deep dish container enough to snug the meat or use a large ziplock bags. Pour the marinade and let it marinate for at least 4-6 hours or overnight.
Remove the pork chops from the marinade letting all the marinade to drip. Discard the used marinade.
Add 1 tablespoon brown sugar into the reserved marinade and stir until the sugar melt, set aside for basting.
Fire up your charcoal grill or gas/propane grill, setting up two-zone (zone 1 for high heat and zone 2 for low heat. Just before placing the chops into the grate, dip a folded paper towel in cooking oil and oil the entire grate. Place the chops on the hottest part of the grate and sear for 6 minutes flipping and turning every minute per side to create even browning.
Add 1 tablespoon of sugar to the reserved marinade and whisk until sugar melts. Baste one side of the pork chop and move to the coolest side of the grill (basted side down). Put the lid on and let it cook for 5 minutes. Baste the other side and flip, bring back the lid on, and continue cooking for another 5 minutes or until the internal temperature reaches 147°F.
Transfer to a plater and let it rest for 5 minutes covered with aluminum foil to allow the juices settle back into the meat.