Combine coconut milk, soy sauce, lemongrass, red pepper flakes and brown sugar in a medium bowl. Place pork chops in shallow dish and pour marinade over meat. Cover and set in fridge overnight.
Remove meat from marinade and dispose of marinade.
Clean and oil grill. Preheat for high direct heat. Grill each side 4 minutes or until meat reaches 63C (145F) with meat thermometer. Remove and let rest 5 minutes.
Heat a pan to medium high. Stir fry onion, garlic and ginger for 30 seconds. Add coconut cream, fish sauce, brown sugar substitute, and chili paste (optional). Simmer for 2 minutes. Serve over pork chops.
