Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

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
brine-like marinade.

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
4 chops):

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)

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