Rating: 5 stars 4.7
169 Ratings
  • 5 star values: 143
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
2
Yield:
2 pork chops
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
For the Marinade and Sauce Mixture:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

500 calories; protein 35g; carbohydrates 42.4g; fat 21g; cholesterol 90.2mg; sodium 1813.4mg. Full Nutrition
Advertisement