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Sticky Garlic Pork Chops




Source of Recipe


Chef John Mitzewich


Recipe Introduction


These were delicious but reminded me that the grocery store pork we get nowadays is crap. The flavor of the sauce was great, but the chops were dry and tough. Next time that I make these, I will either buy good pork chops from a butcher shop or at least brine the grocery store ones. You don’t need any salt and I only used 1 t. hot sauce. There were three of us, so I made this with 3 chops and no changes to the other ingredients and the sauce was enough for all three chops. My notes are in brackets [ ]>


Recipe Link: https://www.allrecipes.com/recipe/263521/sticky-garlic-pork-chops/

List of Ingredients




1/2 cup light brown sugar
6 cloves garlic, crushed, or more to taste
1/4 cup rice vinegar
2 T. fish sauce
1 T. soy sauce
1 T. ketchup
1/2 t. freshly ground black pepper
2 t. hot sauce, or to taste
2 (10 ounce) thick-cut bone-in pork chops [or 3 - see my note above]
1 t. vegetable oil [or more, as needed]


Recipe



In a bowl, mix the first eight ingredients. Marinate the pork chops in this either in a covered baking dish or large zipper bag [big enough for all the chops to lie flat] for up to 2 hours, flipping every 30 minutes.

When done marinating place the chops on a plate. Scrape the marinade that is sticking to the meat back into the dish/bag and retain this.

In a sauté pan that is big enough for the chops, heat the oil over medium heat. When hot, cook the chops about 5 minutes per side – they should be slightly charred. Remove from the pan and place on a plate. Pour the marinade into the sauté pan and raise the heat to medium-high. Cook, stirring, for 3-5 minutes - until it is reduced and sticky. Return the chops and any juices on the plate to the pan. Reduce the heat to medium-low. Cook, turning as needed to cover with the sauce until the chops are done (140F-145F) and they are covered with the sticky sauce.

Plate the chops and spoon a little of the sauce on top of each chop.

Recipe makes enough sauce for 2-3 chops.