These garlic-infused pork chops are a delightful blend of sweet and savory flavors, coated in a sticky glaze that enhances the juicy meat, perfect for a satisfying dinner.
Ingredients
1/4 cup brown sugar
4 cloves minced garlic
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
to taste black pepper
to taste hot sauce
4 pieces pork chops
2 tablespoons oil
Method
In a bowl, mix together brown sugar, minced garlic, rice vinegar, and fish sauce. Add a splash of soy sauce, a dollop of ketchup, a dash of black pepper, and a hint of hot sauce for some heat.
Transfer half of the marinade into a baking dish and place the pork chops on top. Pour the remaining marinade over the pork, making sure they are fully coated. Cover with plastic wrap and refrigerate, turning the chops every 30 minutes, for 1 to 2 hours.
Once marinated, take the chops out and place them on a plate, allowing any excess marinade to return to the baking dish.
Heat oil in a nonstick skillet over medium heat. Add the pork chops and sear until golden brown and firm to the touch, about 5 minutes per side. Remove the chops and set aside to rest.
Pour the reserved marinade into the skillet, raising the heat to medium-high. Let it simmer until it thickens and becomes syrupy, taking around 3 to 5 minutes. Reintroduce the pork chops along with any juices.
Reduce the heat to medium-low and continue to cook the chops, turning them frequently and basting with the glaze, until the inside is just slightly pink and the sauce has reached your preferred thickness, about 6 to 8 minutes. The internal temperature should be around 145°F (63°C).
Plate each pork chop and generously drizzle the thickened garlic glaze over the top.
