Main Dishes Pork Pork Chop Recipes Pan Fried Sticky Garlic Pork Chops 4.8 (204) 164 Reviews 31 Photos 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. I served this with some bok choy brown rice. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 7, 2024 Save Rate Print Share Add Photo 31 31 31 31 Prep Time: 10 mins Cook Time: 20 mins Additional Time: 1 hr Total Time: 1 hr 30 mins Servings: 2 Yield: 2 pork chops Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings For the Marinade and Sauce Mixture: ⅓ cup light brown sugar 6 cloves garlic, crushed, or more to taste ¼ cup rice vinegar 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon ketchup ½ 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 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 5 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. Chef John Chef's Notes You can use up to 8 cloves of garlic, crushed or minced.I used sriracha hot sauce. Feel free to add cayenne pepper, too, if you like. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. This recipe makes 2 pork chops but includes enough marinade for about 4 chops. I Made It Print 215 home cooks made it! Nutrition Facts (per serving) 500 Calories 21g Fat 42g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 500 % Daily Value * Total Fat 21g 27% Saturated Fat 8g 38% Cholesterol 90mg 30% Sodium 1813mg 79% Total Carbohydrate 42g 15% Dietary Fiber 0g 1% Total Sugars 38g Protein 35g 70% Vitamin C 8mg 9% Calcium 89mg 7% Iron 2mg 11% Potassium 663mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.