Name: Sticky Garlic Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Ingredients: 0.33333334326744 cup light brown sugar; 6 cloves garlic, crushed, or more to taste; 0.25 cup rice vinegar; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon ketchup; 0.5 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

Cook Time: 20 minutes

This recipe serves 2, and is perfect for a flavorful and easy-to-make dinner. The marinade gives the pork chops a delicious, sticky coating that balances sweetness, tanginess, and spice.

Ingredients

cup light brown sugar
6 cloves garlic, crushed (or more to taste)
cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
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

Directions

Step 1: In a bowl, combine the brown sugar, garlic, rice vinegar, and fish sauce. Add a splash of soy sauce and a generous squirt of ketchup. Season with black pepper and hot sauce to taste. Stir everything together to make the marinade.

Step 2: Pour half of the marinade into a baking dish. Place the pork chops in the dish, making sure theyre coated in the marinade. Pour the remaining marinade over the chops, then toss them to ensure theyre well covered. Wrap the dish with plastic wrap and refrigerate the chops for 1 to 2 hours, flipping them every 30 minutes to let them marinate evenly.

Step 3: After marinating, remove the pork chops from the dish and set them aside on a plate. Scrape any excess marinade back into the baking dish.

Step 4: Heat the vegetable oil in a nonstick skillet over medium heat. Once the oil is hot, place the pork chops in the skillet. Cook the chops for about 5 minutes on each side, until the outside is nicely charred and the meat springs back when lightly pressed.

Step 5: Remove the pork chops from the skillet and set them aside to rest. Add the leftover marinade to the skillet and raise the heat to medium-high. Let the marinade simmer and reduce for 3 to 5 minutes, until it becomes thick and sticky.

Step 6: Return the pork chops to the skillet, along with any juices that have accumulated on the plate. Reduce the heat to medium-low and cook the chops for another 6 to 8 minutes, flipping and basting occasionally. The pork should be slightly pink in the center, and the sauce should be thickened to your liking. Use an instant-read thermometer to check the internal temperature of the pork; it should read about 145F (63C).

Step 7: Plate the pork chops and spoon the sticky garlic sauce over the top. Serve and enjoy!

Chef's Notes

You can adjust the garlic to your taste up to 8 cloves works well.
Sriracha hot sauce adds a nice kick, but feel free to experiment with other hot sauces or cayenne pepper for extra heat.

Nutrition Facts (per serving)

Calories: 500
Fat: 21g (27% DV)
Saturated Fat: 8g (38% DV)
Cholesterol: 90mg (30% DV)
Sodium: 1813mg (79% DV)
Total Carbohydrates: 42g (15% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 38g
Protein: 35g (70% DV)
Vitamin C: 8mg (9% DV)
Calcium: 89mg (7% DV)
Iron: 2mg (11% DV)
Potassium: 663mg (14% DV)

Comments

Alexander King

09/27/2025 05:28:03 AM

This recipe was incredibly easy and absolutely delicious! I used boneless pork loin, sliced it to about 1 1/2 inches thick, and doubled the marinade. I let it marinate in a zip lock bag for two days in the fridge. Even our very picky guests raved about how outstanding it was! If this dish was served to me in a restaurant, I would definitely recommend it to my family and friends. I cooked the chops to 145 degrees using an instant-read thermometer, and they turned out so moist and flavorful. Next time, I might try it with pork tenderloin or even chicken. And remember, don't skimp on the garlic! Thank you for this amazing recipe! 🤗

Paul Martinez

09/29/2025 10:02:12 PM

Absolutely scrumptious! I stuck to the recipe instructions exactly. I opted for a sweet and spicy chili sauce as my hot sauce of choice. I prepared and cooked the dish using the Sous Vide system at 140 degrees, then gave it a quick sear in a pan for that perfect caramelization. To amp up the sauce, I mixed in some cornstarch to thicken it. Such a simple yet incredibly tasty meal.

Debra Miller

09/27/2025 11:33:30 AM

I made some changes to the recipe and absolutely adore it with the addition of honey, sriracha, and Worcestershire sauce (not using fish sauce). It truly transforms pork into a delicious dish. The marinade is fantastic, but it's best to let it marinate for a longer period, especially if you have thick pork chops like I did. Excited to enjoy the leftovers for lunch today!

Nicole Green

09/27/2025 12:50:32 PM

What a huge success! I followed the recipe exactly, although I mistakenly thought I was defrosting pork chops, but it turned out to be boneless pork shoulder when I opened the package. Despite running out of time and marinating the 3 lbs of pork for 24 hours, it turned out absolutely delicious! This is hands down the most flavorful pork dish I have ever cooked!! I was so thrilled that I even took a picture of it! (Please forgive the unappetizing frozen peas in the background.) Thank you, Chef John, for this amazing recipe!!

George Flores

09/30/2025 06:24:28 AM

This recipe is amazing! I used boneless pork chops and marinated them with the sauce. The flavors infused beautifully, resulting in a dish that was incredibly flavorful and tender. The sauce was so delicious that I ended up making an extra batch, which I reduced for dipping. Thank you for this fantastic recipe!

Justin Flores

09/28/2025 08:04:09 AM

Review update: The recipe was great and quite straightforward. I didn't have rice vinegar on hand, so I used apple cider vinegar as a substitute. Since my pork chops were thinner than the recommended cut, I adjusted the cooking time to 3 minutes on each side. Unfortunately, I overcooked them slightly, but they were still delicious and I couldn't resist finishing them all. In the future, I'll make this recipe regularly with thicker pork chops for better results.

Brenda Taylor

09/29/2025 05:29:07 AM

We absolutely adored this recipe! I followed it exactly, but with the recommendation to include 8 garlic cloves since we're big fans. It was simple to prepare. I can see this recipe being versatile with other proteins, and I plan to double the marinade/sauce as recommended by another reviewer next time.

Victoria Ramirez

09/30/2025 07:27:44 AM

It was amazing! However, it would be even better with at least double the amount of sauce.

Cynthia Hernandez

09/27/2025 09:35:56 PM

Chef John never ceases to amaze me with his culinary skills. He could turn any ingredient into a delectable dish with his perfect technique and flavorful sauces. The dish he prepared was incredibly rich, tender, and absolutely delicious.