Introduction
While these sticky garlic pork chops have an Asian flair, they’re good with just about anything.
Rice is the obvious choice, but mashed potatoes, vegetables, and anything that can soak up the sauce would be great.
What You’ll Need to Make Them
To make these you’ll need various marinade ingredients including soy sauce, Worcestershire, and both dry and fresh garlic.
I’m not too picky with Worcestershire or garlic choices, but I really recommend using a good soy sauce for this (and in general). You’d be surprised the flavor difference between a store brand and even a mid-range name brand.
If you’ve only had store brand soy sauce, I recommend getting something a bit higher-end; the difference should speak for itself.
How to Make Sticky Garlic Pork Chops
Make the Marinade
The first step to making these pork chops is making the marinade. Simply combine everything besides the oil and pork chops in a large bowl or resealable plastic bag.
Marinate the Pork Chops
You’ll then marinate the pork chops for at least 2 hours, or up to overnight (8-10 hours).
Overnight marination would be great if you plan on doing some meal prep the next morning.
Cook, Reduce, and Serve
After marinating, you’ll cook the chops in a pan until they’re almost cooked through. The time scale here depends on a lot, so I recommend using an instant-read thermometer if you have one.
Remove the chops and heat the marinade until it’s reduced to a thick sauce. Add your pork chops in the last 3-5 minutes to finish cooking and to get them “saucey”.
Sticky Garlic Pork Chops and Meal Prep
Like I mentioned before, these would be great for meal prep. Pack them with a starch (roasted potatoes, rice,) and some vegetables (broccoli, carrots,) and you’ll have 4 full meals ready to enjoy.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making these sticky garlic pork chops. If you like this recipe, consider sharing it with friends and family, or check out my recipe for fried pork chops.
You can also follow me on WordPress or Pinterest to be alerted of my new posts. My next post will be a recipe for coconut cranberry granola. If that sounds good to you, be sure to follow 🙂
Preview of my next post
Recipe
Ingredients
4 boneless skinless pork chops*
1 Tbsp of vegetable oil, 15 grams
For the marinade:
1/4 cup soy sauce, 58 grams
1 1/2 Tbsps Worcestershire, 21 grams
1 Tbsp rice vinegar, 14 grams
2 Tbsps sugar, 30 grams
Small pinch of red pepper flakes, optional
4 cloves garlic, minced
Pinch of garlic powder, about 1/4 tsp**
Makes 4 pork chops with sauce
Preparation
Mix all the “marinade” ingredients together, then add the pork chops. Marinate for at least 2 hours, up to overnight, tossing/turning occasionally.
After marinating, remove excess marinade from the chops and heat a large pan over medium heat. Add the vegetable oil and pork chops and cook until almost done***, 4-8 minutes per side. Set aside on plate.
Add the marinade to that same pan and cook until it’s reduced and thickened. Add the pork chops near the end to finish cooking them, turning occasionally to cover them in sauce.
Once the chops are cooked through and the sauce is thickened, you’re ready to serve.
Notes
* The chops I used were about 1/4 inch thick; probably nearing 1 lb of meat in total.
Since the recipe makes a good amount of sauce, you could still do this with larger chops (just be sure they’re cooked fully – at least 145 F or 63 C).
** If you don’t have garlic powder, you can use an extra clove of fresh garlic instead.
*** You could cook them fully in this step, but I like the feeling of cooking them in the sauce for a few minutes.
Commenti