A Pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and usually containing a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion.
Note: 1.5 kg serves approximately 5 portions.
Sticky Garlic Pork Chops
For the Marinade and Sauce Mixture:
2/3 cup light brown sugar
12 cloves garlic, crushed, or more to taste
1/2 cup rice vinegar
1/4 cup fish sauce
2 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon freshly ground black pepper
1 tablespoon and 1 teaspoon hot sauce, or to taste
4-6 thick-cut bone-in pork chops
2 teaspoons vegetable oil
Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
Remove chops to a plate, scraping any excess marinade back into the baking dish.
Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 4 minutes per side. Remove chops to a plate to rest.
Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
Plate each pork chop and spoon a portion of the sticky garlic sauce on top.
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