For the pork chops

1. Marinate pork chops: Whisk together the garlic, shallots, oil, honey, oyster sauce, hoisin sauce, fish sauce, and pepper in a large bowl. Add the pork chops and turn to coat evenly. Marinate the pork chops in the refrigerator overnight.
2. Prep oven: Heat oven to 400 degrees F.
3. Cook pork chops: Remove the pork chops from the bowl and discard the marinade. Place the pork chops on a rimmed baking sheet lined with foil. Cover the pork chops with another piece of foil. Roast the pork chops in the oven until the pork chops are almost cooked through, 15-20 minutes.
4. Remove pork chops: Remove the pork chops from the oven. Set aside.
5. Make glaze: Heat a large skillet over high heat. Working in batches if necessary, add the pork chops (reserving pan juices) and sear them for 2 minutes on each side until well caramelized and pork chops are cooked through (145 degrees F internally). Pour reserved pan juices over the pork chops. Cook for 30 seconds allowing the sauce to reduce and thicken while turning the pork chops in the sauce to evenly coat them. Remove pan from heat and let the pork chops rest for 3 minutes.

For the scallion oil

1. Make oil: Put scallions and oil in a heat proof bowl. Heat oil in microwave on high for 45 seconds to 1 minute until oil is hot but not sizzling.

For the Vietnamese dipping sauce (Nuoc Cham)

1. Make sauce: Mix the sugar and water together in a medium bowl until all the sugar is dissolved. Stir in remaining ingredients.

For serving

1. Serve: Brush pork chops with scallion oil. Serve pork chops with steamed rice topped with desired amount of dipping sauce and a salad of cucumbers, carrots, and tomatoes.