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.
And for the last time, Asian
fish sauce is not hard to find. It used to be, but it’s now carried in every
major grocery store, and I consider it a must-have in anyone’s kitchen.
Above and beyond the sauce, which is also our marinade, the
other key to this recipe is finding some nice, thick, bone-in pork chops. While
this will theoretically work with thin, boneless “chops,” we give ourselves
much more room for error when it comes to achieving the perfect doneness.
Speaking of which, I shoot for about 140 to 145 F. internal
temperature, which will produce a very juicy, tender piece of meat. Sure, you
may see a subtle, pale pink hue, but it’s still perfectly safe to eat, and you’ll be
amazed at how much nicer the texture is, especially after sitting in the
Of course, if you’re one of these people who always cooks
pork well done, because your grandparents told you about the horrors of
trichinosis when you were a kid, then fine. Go ahead and cook it all the way
through, until it’s nice and dry, but you really are missing out. You’re still
not convinced? Either way, I really do hope you give these sticky garlic pork
chops a try soon. Enjoy!
For the marinade/sauce mixture (would probably be enough for
1/3 cup light brown sugar
6 to 8 cloves crushed or very finely minced garlic
1/4 cup rice vinegar
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1/2 teaspoon freshly ground black pepper
2 teaspoons hot sauce, or to taste
1 teaspoon vegetable oil
2 thick-cut pork chops, bone in (about 10 to 12-ounce each)