Half your garlic cloves and set them 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 the fish sauce, soy sauce, sesame oil, and five-spice powder and mix well.

Place the pork chops on a flat work surface and, using a rolling pin wrapped in wax paper, pound to 1/2-inch thick. Put the pork chops on a tray, add the marinade, and turn to coat. Cover and marinate at room temperature 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 let them sear on both sides, turning once. This should take about 2 minutes on each side, until a golden brown crust is formed.

Transfer to a cutting board and cut each chop into several strips. To create a sauce, stir together the Sambal chili paste and sugar-free ketchup. Easy and delicious! Serve with Crisp Garlic Parmesan Green Beans or Low Carb Mashed Potatoes.