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My review
Sticky Garlic Pork Chops
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Chef John
"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."
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Ingredients
1 h 30 m servings 500Original recipe yields 2 servings (2 pork chops)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Chef's Notes:
- You can use up to 8 cloves of garlic, crushed or minced.
- I used sriracha hot sauce. Feel free to add cayenne pepper, too, if you like.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. This recipe makes 2 pork chops but includes enough marinade for about 4 chops.
Nutrition Facts
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Reviews
Read all reviews 26Most helpful
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6/11/2018
So yummy! Just served tonight and it was really good. We didn't have fish sauce so I used Worcestershire Sauce and it was great!
5/18/2018
I made these pork chops last night as a change from our usual grilled pork chop recipe. They were a success. My husband and I especially enjoyed the sticky sauce which was the perfect blend of s...
5/14/2018
This was my first time making and eating a pork chop, and i am in love! I love you chef john, I wish you had a cook book! I'm making these again soon! I followed the recipe exactly except I doub...
4/26/2018
This was absolutely the bomb, I made it with Tapatio instead of Sriracha and used a little extra because I like my food spicy, but the sauce still had plenty of sweetness. Will definitely make ...
4/24/2018
I’ve made this twice. It’s been magnificent both times, it has entered into my recipe rotation and I love it!
11/9/2018
This one is a keeper, as are so many from Chef John. I really liked the way the pork chops are finished after the sauce is thickened as iit is very easy to control the level of doneness using ...
10/22/2018
I did not change a thing. I just made enough for myself and I wished I had made more after I ate. I am going to make this for myself again next week. Just loved it. This was so easy. Thank you ...
10/19/2018
I think I may cut the fish sauce down to one tablespoon next time. Good dinner tho. Will make again