Place your pork chops on a flat surface and pound to ½ inch thick

Halve your garlic cloves and set aside

Grind the peppercorns and star anise to a fine powder in a blender or using a mortar and pestle.

Add the lemongrass and garlic and pound or blend until a puree forms. Add fish sauce, soy sauce, sesame oil, and five spice powder and mix well.

Put the pork chops in a tray, add the marinade, and turn to coat. Cover and marinate at room temp for 1-2 hours.

Heat a pan to high and lightly coat your pork chops with almond flour.

Add the chops to the pan and sear them on both side, turning once. About two minutes per side.

Transfer to a cutting board and cut each pork chop into several strips.

To create a sauce, stir together the Sambal chili paste and sugar-free ketchup – easy and delicious!