Combine minced garlic, fish sauce, brown sugar, soy sauce, sesame oil, and black pepper in a bowl and whisk until the sugar is fully dissolved.

Pat the pork chops dry on both sides with paper towels to promote better caramelization.

Place the pork chops in a shallow dish, pour the marinade over them, and marinate for at least 15 minutes at room temperature or up to 8 hours in the refrigerator.

Heat the vegetable oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Carefully add the pork chops to the hot pan, leaving space between them, and sear for 4 to 5 minutes without moving to develop a golden crust.

Flip the pork chops and cook for another 4 to 5 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.

In the final minute of cooking, spoon the pan drippings and any remaining marinade over the chops to baste and add extra flavor.

Transfer the pork chops to a plate and let them rest for 3 to 5 minutes before serving to allow the juices to redistribute.