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.

Chef John
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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.

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  • 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; 21 g total fat; 90 mg cholesterol; 1813 mg sodium. 42.4 g carbohydrates; 35 g protein; Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2018
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! Read More
(14)

Most helpful critical review

Rating: 2 stars
05/23/2020
I love Chef John recipes but I must have screwed up somewhere. The chops didn’t sear and the smell of the brand new fish sauce I bought stinked out my family. It ended up barely so-so. Seemed simple but I must have gone south somewhere along the way. Read More
118 Ratings
  • 5 star values: 99
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/12/2018
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! Read More
(14)
Rating: 5 stars
05/14/2018
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 doubled everything and blended the sauce a bit because the minced garlic wasn't minced enough for me... The sauce is heaven, the cook times were very helpful and the meat came out perfectly cooked and tender. Read More
(7)
Rating: 4 stars
05/18/2018
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 sweet salt and heat. We aren't huge fans of this type of Asian cuisine but truly were happy with the results. I followed the recipe exactly however next time I will add some minced fresh ginger. I served with Rice Ah Roni a recipe also from Chef John and some snow peas. Read More
(4)
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Rating: 5 stars
04/24/2018
I ve made this twice. It s been magnificent both times it has entered into my recipe rotation and I love it! Read More
(2)
Rating: 5 stars
04/26/2018
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 this again! Read More
(2)
Rating: 5 stars
07/19/2018
Made this followed as written. Huge hit will definitely make this again. Great fan of chef John. Thank you for sharing such wonderful and delectable dishes Read More
(1)
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Rating: 5 stars
07/22/2018
The best pork chops I have ever had. A couple of quantity mods but that's it. It is a little bloody ripper of a recipe. Thanks you for sharing Read More
(1)
Rating: 5 stars
10/23/2018
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 submitter. Read More
(1)
Rating: 4 stars
10/19/2018
I think I may cut the fish sauce down to one tablespoon next time. Good dinner tho. Will make again Read More
(1)
Rating: 2 stars
05/23/2020
I love Chef John recipes but I must have screwed up somewhere. The chops didn’t sear and the smell of the brand new fish sauce I bought stinked out my family. It ended up barely so-so. Seemed simple but I must have gone south somewhere along the way. Read More