Sticky Garlic Pork Chops

  • Recipe By
  • Published Mar 28th
  • Ready In1h 30m
  • Servings2
  • Calories500
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.

Sticky Garlic Pork Chops Ingredients

The following are the ingredients needed to make delicious Sticky Garlic Pork Chops for 2 servings:

  • For the Marinade and Sauce Mixture:
  • 1/3 cup light brown sugar
  • 6 cloves garlic, crushed, or more to taste
  • 1/4 cup rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1/2 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

Sticky Garlic Pork Chops Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In1h 30m

To cook Sticky Garlic Pork Chops, you need about 10 minutes of preparation time. The time needed to cook this Sticky Garlic Pork Chops is about 20 minutes , and you can serve your Sticky Garlic Pork Chops within 1 hour 30 minutes . The following are the steps to cook Sticky Garlic Pork Chops easily:

  1. 1 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.
  2. 2 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.
  3. 3 Remove chops to a plate, scraping any excess marinade back into the baking dish.
  4. 4 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.
  5. 5 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.
  6. 6 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).
  7. 7 Plate each pork chop and spoon a portion of the sticky garlic sauce on top.


  • 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.

Nutrition Facts

Per Serving: 500 calories; 21 grams of fat; 42.4 grams of carbohydrates; 35 grams of protein; 90 milligrams of cholesterol; 1813 milligrams of sodium.

  1. Nov 9th 2018

    This one is a keeper, as are so many from Chef John.I really liked the way the pork chops are finished after the sauce is thickened as iit is very easy to control the level of doneness us ...

  2. Nov 4th 2018

    These were fantastic, it will be a go-to recipe moving forward

  3. Oct 22nd 2018

    I did not change a thing. I just made enough for myself and I wished I had made more after I ate. I am going to make this for myself again next week. Just loved it. This was so easy. Thank ...

  4. Oct 19th 2018

    I think I may cut the fish sauce down to one tablespoon next time. Good dinner tho. Will make again

  5. Jun 11th 2018

    So yummy! Just served tonight and it was really good. We didn't have fish sauce so I used Worcestershire Sauce and it was great!

  6. May 18th 2018

    I made these pork chops last night as a change from our usual grilled pork chop recipe. They were a success. My husband and I especially enjoyed the sticky sauce which was the perfect blend ...

  7. May 14th 2018

    This was my first time making and eating a pork chop, and i am in love! I love you chef john, I wish you had a cook book! I'm making these again soon! I followed the recipe exactly except I ...

  8. Apr 26th 2018

    This was absolutely the bomb, I made it with Tapatio instead of Sriracha and used a little extra because I like my food spicy, but the sauce still had plenty of sweetness. Will definitely m ...

  9. Apr 24th 2018

    I’ve made this twice. It’s been magnificent both times, it has entered into my recipe rotation and I love it!