Description
This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn’t call for any hard-to-find ingredients. I served this with some bok choy brown rice.
Ingredients
- ⅓ cup light brown sugar
- 6 cloves garlic, crushed, or more to taste
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- ½ teaspoon freshly ground black pepper
- 2 teaspoons hot sauce, or to taste
- 2 (10 ounce) thick-cut bone-in pork chops
- 1 teaspoon vegetable oil
Instructions
- Combine brown sugar
- garlic
- rice vinegar
- and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
- Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator
- flipping chops every 30 minutes
- 1 to 2 hours.
- Remove chops to a plate
- scraping any excess marinade back into the baking dish.
- Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded
- about 5 minutes per side. Remove chops to a plate to rest.
- Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky
- 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
- Reduce heat to medium-low. Cook pork chops
- flipping and basting occasionally
- until the centers are slightly pink and sauce is to your desired degree of stickiness
- 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
- Plate each pork chop and spoon a portion of the sticky garlic sauce on top.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 2