Crush garlic, coriander root, and black peppercorns with a mortar and pestle.

Place the pork chops in a dish and score both sides with a fork.

Combine the crushed spices from step 1 with coconut milk, oyster sauce, and golden mountain sauce in a large bowl. Stir everything until well mixed.

Put the pork chops in the bowl with the marinade. Make sure they are fully coated. Then, let them marinate in the refrigerator for at least 1 hour to absorb the flavors.

In a small saucepan, combine tamarind paste, palm sugar, water, and fish sauce. Heat it over low heat, stirring until the sauce thickens, which should take about 3–5 minutes.

Take the sauce off the heat and let it cool down. Once cooled, add finely chopped culantro and green onions to the sauce. If you like a bit of heat, you can also add some optional red pepper flakes.

Heat your grill on medium. Grill pork chops for about 5–7 minutes on each side, or until they’re browned and cooked through. Let them rest for a minute before serving. Enjoy with the sauce you made and a side of rice!