Garlic-Glazed Pork Chops
Ingredients List
For the Marinade and Sauce Blend:
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⅓ cup light brown sugar
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6 cloves garlic, crushed, or more to taste
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¼ cup rice vinegar
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon ketchup
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½ teaspoon freshly ground black pepper
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2 teaspoons hot sauce, or to taste
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2 (10 ounce) thick-cut bone-in pork chops
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1 teaspoon vegetable oil
Instructions
In a bowl, mix together brown sugar, garlic, rice vinegar, and fish sauce to create the marinade. Add a dash of soy sauce and a dollop of ketchup. Season with black pepper and hot sauce to taste.
Pour half of the marinade into a baking dish, then place the pork chops on top. Drizzle the remaining marinade over the chops, making sure they are fully coated. Cover with plastic wrap and refrigerate, turning the chops every 30 minutes, for 1 to 2 hours.
Transfer the pork chops to a plate, scraping off any extra marinade and returning it to the baking dish.
Heat oil in a nonstick skillet over medium heat. Add the pork chops to the pan, cooking until the outside is nicely browned and the meat is firm to the touch, about 5 minutes per side. Remove the chops and set them aside to rest.
Pour the remaining marinade into the skillet and increase the heat to medium-high. Let the sauce simmer until it thickens and becomes sticky, about 3 to 5 minutes. Return the pork chops and any juices to the pan, letting them coat in the sauce.
Lower the heat to medium-low and cook the pork chops, flipping and basting occasionally, until the center is just slightly pink and the sauce has reached your preferred level of thickness, about 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the chop should read 145°F (63°C).
Place each pork chop on a plate and drizzle with the sticky garlic sauce.
Chef's Tips
Feel free to use up to 8 garlic cloves, either crushed or minced.
I used sriracha hot sauce for a kick, but you can also add cayenne pepper if you prefer more heat.
Editor's Note:
The nutritional information for this recipe accounts for all of the marinade ingredients. While the recipe yields 2 pork chops, there's enough marinade to cover about 4 chops in total.
Nutrition Information (per serving)
| 500 | Calories |
| 21g | Fat |
| 42g | Carbs |
| 35g | Protein |
| 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.
Evaluation :
5/5