Combine apple cider vinegar, soy sauce, fish sauce, sugar, red pepper flakes, smashed garlic cloves, grated ginger, and whole black peppercorns in a bowl and whisk until the sugar dissolves. This aromatic base is the heart of the dish—the vinegar and fish sauce create that signature Filipino salty-sour flavor profile. Divide the marinade in half: reserve 1/4 cup in a small bowl to use as a finishing sauce, then transfer the remaining marinade to a large zip-top bag. Juice the lemon and add the juice along with the lemon halves to the marinade in the bag. While the marinade sits, prepare the green onions by trimming the root ends and cutting them into 3-4 inch pieces, and measure out the salt and pepper for seasoning.

Add the pork chops to the marinade bag, pressing out excess air before sealing. Massage the pork gently for about 1 minute to distribute the marinade evenly, then let it sit at room temperature for 20 minutes. Every 5 minutes, give the bag another gentle massage—this helps the flavors penetrate the meat and ensures even seasoning. I find this gentle massage technique works better than aggressive kneading because it helps the marinade coat the meat without breaking down the muscle fibers too much.

Begin cooking the jasmine rice according to package directions—this long-cooking component should start now so it finishes around the same time as the grilled items. While the rice cooks, preheat your grill to medium-high heat (around 375-400°F). Toss the green onion pieces with vegetable oil, kosher salt, and freshly ground pepper in a small bowl, making sure each piece is lightly coated. Once the grill is hot, brush the grates with oil using a folded paper towel and tongs to prevent sticking.

Remove the pork chops from the marinade bag and pat them dry with paper towels—this is crucial for achieving a good sear. Season both sides lightly with kosher salt and freshly ground pepper. Place the pork chops on the hot oiled grill and cook for 3 to 4 minutes on the first side without moving them, allowing them to develop a golden crust. Flip and cook for another 3 to 4 minutes on the second side until the internal temperature reaches 145°F for medium doneness. I like to let the pork rest for 2-3 minutes after removing it from the grill—this keeps the meat juicy by allowing the juices to redistribute throughout.

While the pork rests, place the oiled green onion pieces directly on the grill grates and cook for 1 to 2 minutes per side until they're lightly charred and just beginning to wilt—they should still have some firmness. Check that the rice is cooked through and fluffy. Divide the rice among serving plates, arrange a pork chop on each plate, and scatter the charred green onions alongside. Drizzle each plate generously with the reserved finishing sauce from Step 1, allowing some to pool on the rice for maximum flavor absorption.