Soooo I googled a very nice selection of Vietnamese recipes, and made the Vietnamese-style grilled pork, substituting chives for scallions and adding in a little extra nam pla, a tiny bit of pepper, and some garlic powder. I sliced the pork chops in half so I would have twice the amount of thinner cutlets, marinaded them, and stuck them under the oven's grill for about 3 minutes a side, until blackened on the edges.
Unbelievable, very authentic tasting, and a very inexpensive meal when served over rice or rice noodles... I've seen the light and found my marinade of choice. Can't wait to do the same thing to skewers of shrimp.
Sure, I can buy smaller amounts of the same thing a few miles away for $7 after tax & tip, but mmmm. No. Do'wanna.