Preheat a grill or grill pan over medium-high.
In a small bowl, whisk the fish sauce and garlic with 1 tbsp. each vinegar, oil and brown sugar until the sugar dissolves.
Season the pork chops with salt and pepper and grill until grill marked, about 5 minutes. Turn the pork; brush with the vinegar mixture. Grill, brushing with the remaining vinegar mixture, until the chops are glazed and cooked through, about 5 minutes more. Transfer to plates.
In a medium bowl, whisk the lime juice and chile with the remaining 1 tbsp. vinegar, 1 tsp. oil and 1 tsp. sugar. Toss with the radishes, radish greens, cucumber and basil; season. Serve with the pork chops.