Vietnamese Grilled Pork Chop

The Vietnamese pork chop has a signature just like Chinese Kung Pao chicken or BBQ sauce for Westerners. Of all the Asian sauces for marinating any kind of meat, I am most proud of the Vietnamese way of making this sauce. By adding a few more spices not found in other original pork chop recipes out there, I am especially confident, after countless combinations, that the recipe below achieves the best taste. Following this recipe will please the taste buds of even the most skeptical critics.
Ingredients:
3 lbs pork chops
Marinade sauce:
3 tbs sugar
3 tbs honey
3 tbs cooking wine (dry sherry, sake)
3 tbs fish sauce
3 tbs soy sauce
1 tsp salt
3 tbs teriyaki sauce
2 tbs oyster sauce
2 tbs chili sauce
2 tsp chili flake
1 tbs five-spice powder
1 tsp poultry seasoning
1 tbs mushroom seasoning
3 tbs shallots, minced
3 tbs garlic, minced
3 tbs lemongrass, minced
2 tbs black pepper
1/2 cup canola oil
Garnishes:
Cucumbers, tomatoes, pickled carrots, scallion oil*

Directions:
Mix all the sauce ingredients in a bowl. Place the pork chops in a Ziploc® bag, and pour the marinade over the chops. Put in the refrigerator for a few hours or overnight.
Grilling the pork chops:
When the marinating time is over, remove the pork chops from marinade. Turn on the charcoal grill and start grilling, or pork chops can be cooked indoors in a heavy sauté' pan. Serve with steamed rice or baguettes.

To make scallion oil:
2 scallions, green part only thinly slice. Put the oil, pinch of salt and onions into a frying pan and cook gently for 1 minute until the onions has wilted but not browned.