Sticky Garlic Pork Chops

Recipe View 5 mins In a mixing bowl, whisk together the brown sugar, crushed garlic, rice vinegar, fish sauce, soy sauce, ketchup, black pepper, and hot sauce to create the marinade. (5 minutes)

Recipe View 2 hrs Place the pork chops in a baking dish. Pour half of the marinade over the chops, then flip to coat both sides. Pour the remaining marinade over the chops, ensuring they are well-covered. Cover the dish with plastic wrap and marinate in the refrigerator, flipping the chops every 30 minutes, for 1 to 2 hours.

Recipe View 2 mins Remove the pork chops from the marinade, scraping off any excess back into the baking dish. Pat the chops dry with paper towels. This helps achieve a better sear. (2 minutes)

Recipe View 10 mins Heat the vegetable oil in a nonstick skillet over medium heat until shimmering. Carefully place the pork chops in the hot skillet. Cook for approximately 5 minutes per side, or until the outsides are deeply caramelized and a crust has formed. The meat should feel firm but slightly springy when lightly pressed. (10 minutes)

Recipe View 5 mins Transfer the pork chops to a clean plate to rest. Pour the reserved marinade from the baking dish into the same skillet. Increase the heat to medium-high and cook the marinade, stirring occasionally, until it reduces and thickens into a sticky glaze. This should take about 3 to 5 minutes. (5 minutes)

Recipe View 8 mins Return the pork chops to the skillet, along with any accumulated juices from the resting plate. Reduce the heat to medium-low. Flip and baste the pork chops with the sticky glaze for an additional 6 to 8 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Use an instant-read thermometer inserted into the thickest part of the chop to check the temperature. (8 minutes)

Recipe View Plate the sticky garlic pork chops and generously spoon the luscious glaze over the top. Serve immediately.