In a pestle and mortar put the garlic, fish sauce and cumin. Add the pinch of rock salt to help you grind down the garlic and cumin. If you don't have rock salt, don't bother adding any other salt, just use elbow grease. Bash the garlic and cumin until it is a mush.
Add the lime, chili and sugar into the mortar. I removed the seeds before adding the chili as my children do not like it too hot. Bash it again.
Add the cooking wine, olive oil and Worcestershire sauce to the mortar and give it a stir. Now you have your marinade.
Pour the marinade into the freezer bag and drop the pork chops in. Give it a good shake, rub the bag so all the pork is coated with the marinade (if your chops have bones take care they do not pop or tear the bag). Remove as much air as you can, and twist or tie the top. Put it in the fridge for as long as you can, 3 hours is ideal.
Put them on your preheated barbecue, turning every 2 minutes, cooks for between 6 to 10 minutes depending on how hot your barbecue is. As ever spike the chops to see if they are cooked. This is pork so they should not have any pink left in them.