Mock Vietnamese Pork Chops

Rub two to three pork chops with Tim's Texas 2 Step BBQ Citrus Rub and put aside.
Combine in a measuring cup:
1+ tbs fish sauce
1 tbs sesame oil
1 tbs soy sauce
1 tsp palm sugar (or brown sugar)
Juice of two limes
4 large cloves of garlic, minced
1/2 small white onion, minced
2 small stalks (8"x1/8") of lemongrass, minced
4 dry Thai chiles chopped with seeds
1 tsp black pepper
Pan fry pork chops in 1 tbs olive oil for a minute or two on each side
and remove from pan.
Add contents of mixing cup and chop juices to pan and stir over
medium heat for about 5 minutes or until onions start turning
translucent.
Add pork chops back to the pan and finish cooking in sauce.
Chiffonade a half dozen Thai Basil and four Tai To (Vietnamese herb,
could substitute or add cilantro) leaves.
Plate pork chops, pour sauce and herbs on top.