This pork chop recipe with sticky garlic appears too wonderful to be true. It doesn’t involve any complicated techniques or difficult-to-find ingredients, and preparation simply takes a few minutes. I served this with some brown rice and bok choi.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 2 |
| Yield: | 2 pork chops |
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.
- 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.
- 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
| Calories | 500 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 0 g |
| Protein | 35 g |
| Saturated Fat | 8 g |
| Sodium | 1813 mg |
| Sugars | 38 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
We made this exactly the way Chef John did it in his video, with the exception of using boneless shoulder steaks. It was one of the best pieces of pork ever!
Too vinegaru
This was so good! I will definitely make again. Next time I will try it with boneless pork chops and use 4, that way I’ll have some leftover!!
We love all the flavors in this dish so it was a must try. It did not disappoint! I made it exactly as instructed (except I marinated the chops in a gallon plastic bag). I had to double the recipe for four of us. Used sriracha for the hot sauce. We all loved it. Personally, my mouth was on bit on fire but everyone else handled it well. Didn’t have brown rice on hand. Next time, will serve with that and some sugar snap peas as the sides. This one is a keeper!!
I followed the recipe exactly except using a ziplock bag for marinade and yes even the fish sauce which has a dynamic effect. We loved it and it’s a great way to prepare pork chops. I was confused over the terminology of crushed garlic vs chopping as the video shows; perhaps mincing….but I stuck with crushed and used 8 cloves which seemed perfect.
This was a really good recipe. I made it with a sweet potato, and the sauce went with it perfectly as well.
So easy and delicious. I used boneless pork loin and sliced it about 1 1/2”. I also doubled the marinade and had it in a zip lock bag for two days in fridge. We had very picky company and they said it was outstanding! If I had it served to me in a restaurant I would tell family anf friends to go there and order it, it’s that good. I have an instant read thermometer and cooked the chops to 145. So moist and . Next time I will try pork tenderloin and maybe even chicken. Don’t skimp on the garlic! Thank you !
I tripled the recipe and used thick cut boneless pork chops and it turned out great!
Wow! Followed directions as written, except I let them marinate over night. The best pork chops we have tasted! My husband kept saying throughout the meal, “This is a keeper”. Served wth Jasmine rice and steamed green beans. Thank you!
I modified it a little and really love it adding honey, sriracha, and worchestshire (sp?) and NOT using “fish sauce.” what a way to make pork yucky. Anyway, this is a great marinade, but needs to marinade for much longer if you have thick pork chops like I did. Eating leftovers today for lunch!
Made as listed. It was easy & delicious, with just the right amount of sauce. Thank you for the recipe!
Fantastic dish. Kids and wife loved it and it’s now a standard recurring dinner. The flavor is very intense so I serve it with white rice and stir fry gai lan (Chinese broccoli).
This might just be one of the best things I have ever eaten!!
I made this but instead of using pork chops i used chicken thighs, skin on. I also made jasmine rice with it. My family loved it, even the picky kids!!
I put the marinated chops in oil over med heat. In 3 minutes they were burnt to a crisp on the first side. I may try this again, but I will start with much lower heat for only 2 min. Very disappointed!!!
Delicious. Prepared as directed. My chops were so juicy and flavorful. Might have something to do with the fact that I marinated them for a couple of days! Served with rice and an Asian style coleslaw. Yummy!
I was surprised at how easy this was to make. I am allergic to vinegar so I used lime juice as a substitute for rice vinigear and garlic salt instead of cloves bc I was out and it turned out really well. I Accidently overcooked my pork bc I’m new at cooking but it was still really really good
This is a delicious asian BBQ sauce. I made the sauce quickly in the morning and marinated the pork most of the day. The only change I made was to use boneless pork chops, so my cook time was significantly shorter. Quick, easy, and delicious, my favorite kind of dinner.
This sauce is great, I want to put it on everything. The porkchops came out great too. Don’t be afraid of a little pink…as Chef John says.
Absolutely scrumptious
This is a wonderful recipe, the sauces compliment each other very well.