-
whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish.
-
using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish.
-
turn to coat.
-
cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
-
remove pork chops from marinade, scraping off excess (reserve marinade for sauce).
-
heat oil in a large skillet over medium-high heat.
-
lightly season pork chops with salt.
-
cook until browned and cooked through, about 4 minutes per side.
-
let pork chops rest 10 minutes before serving.
-
meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
-
serve pork chops with reduced marinade and lime halves.
-
chops can be marinated 1 day ahead.
-
chill, turning bag occasionally.