Sticky Garlic Pork Chops – Food Wishes – Garlic Pork Chop Recipe


hello this is chef john from food wishes
comm with sticky garlic pork chops
that’s right it’s been quite a while
since we posted a pork chops recipe i
think to be honest at this point they
sorta all blur together but i believe
it’s been a while
and it’s not like i’ve been holding out
on purpose i was just waiting for
something extra special which this truly
is and when you consider the amount of
deliciousness you’re gonna be enjoying
after making this other than chopping up
some garlic there’s virtually no work
involved here so with that let’s go
ahead and get started and first up we’re
gonna prep our sauce which by the way is
also our marinade so into this bowl I’m
going to add some brown sugar and by the
way have we have forgotten an answer
from brown sugar on how come it tastes
so good I don’t think so but anyway
besides some light brown sugar we’re
also going to need 6 or 7 cloves of
crushed or very very finely chopped
garlic we will also want to pour in some
rice vinegar as well as the exotic and
odd smelling Asian fish sauce which as
they say smells like hell tastes like
heaven in hell is a little strong it
probably smells more like purgatory and
then we will also add a little splash of
soy sauce as well as one plop of ketchup
which is a new unit of measure I’m
trying out the plop and then we’ll go
ahead and finish this off with some
freshly ground black pepper as well as a
little squirt of hot sauce and we’ll go
ahead and take a whisk and give this a
mix and by the way if you want to add
Cayenne go ahead I did because of the
sriracha but of course that’s up to you
you are after all the moms and pops of
your sticky garlic pork chops so if you
want to shake a little in go ahead but
anyway we’re gonna give that a mix at
which point I’m going to pour about half
of that into this baking dish in which
I’ll be marinating my pork chops which
are going to look a little something
like this so what I have here are two
thick cut pork chops those go about
twelve ounces each and these are bone-in
by the way but this will work regardless
and then what we’ll do is pour the rest
of our sauce slash marinade over the top
and we’ll sort of toss those around
until they’re well coated and yes of
course you can do this in a zip-top bag
but one of my new year’s resolutions
with
to try to waste less of those so I’m
just gonna go ahead and do them in this
dish and then once those are set what
we’ll do is wrap that up and transfer
them into the fridge for about one to
two hours all right a little longer is
probably okay but I would say one or two
hours is the minimum and if you are
gonna marinate it in a dish like this
what I like to do is pull it out and
give those a flip every half hour or so
which may or may not be important but I
try to remember to do it anyway because
it just feels right but anyway I let my
marinade for about an hour and a half
tossing occasionally at which point the
ready to unwrap and prepare for the pan
and all that means is we’re gonna pull
them out of this marinade and sort of
scrape off the excess and please
whatever you do do not discard it we’re
gonna use that to make the sauce in fact
that is the sauce so we’ll go ahead and
remove those chops to plate and as I
said we’ll scrape off any excess sauce
and garlic and once that’s that we can
head to the stove and start cooking
these up and I’m gonna be doing that in
this nonstick skillet into which I’ve
added about a teaspoon of vegetable oil
and with our heat set to medium we’ll go
ahead and place in our chops and the
reason we’re doing these on medium is
because there’s so much sugar in the
sauce we do want it to over caramelize
and get to to black all right we just
want a little bit of black so what we’ll
do is cook these for about five minutes
per side on medium and then if need be
we’ll finish them the rest of the way in
the sauce so I gave that first side
about five minutes and then went ahead
and flipped them over and as you can see
we have some beautiful caramelization
happening and by the way if you’re new
to cooking caramelization is just a
fancy term chefs use for burning things
on purpose and believe it or not that’s
exactly how we want this to look so
we’ll do five minutes on one side and
then about five minutes on the other and
at that point these should be close but
not quite cooked which is exactly what
we want to have happen and feel free to
use a thermometer but for me the poke
test works pretty good and it’s very
similar to cook it a chicken breast okay
when it goes from soft and mushy to kind
of firm and springing back to the touch
you know you’re pretty close and then
what we’ll do after about five minutes
per side on medium is remove those to a
plate to rest at which point we’ll go
ahead and take a spatula and scrape all
that marinade into the pan where
you’ll see it’ll transition into a sauce
which is really more of a glaze and then
once that’s been added what we’ll do is
raise our heat to medium-high and reduce
this down until it’s thick and sticky
which is only gonna take a couple
minutes and you’ll be the one to decide
exactly how far to go but as a visual
guide I’m and let you see how far I went
which was this far and then what we’ll
do once we’ve decided that’s reduced
enough is transfer our pork chops back
in along with of course any and all
accumulated juices and then our endgame
here is to reduce our heat to medium-low
and simply cook these pork chops in that
sauce turning and basting occasionally
until they’re cooked exactly how we want
it for me I’m gonna shoot for an
internal temp of about 140 to 145 which
is generally lower than a lot of pork
cooking guides give but I’m fine with
that there’s nothing worse than dry
overcooked pork and it’s really not a
problem that there’s a little touch of
pink left in the meat all right just a
little but anyway like I said we’ll go
ahead and finish on medium-low tossing
and basing those chops as we see fit and
by the way to make truly authentic
sticky garlic pork chops you’re supposed
to reduce the sauce all the way down to
like a gluey glaze but I don’t like to
go quite that far all right I want it
thick and sticky but I still want to be
able to sort of spoon over the sauce so
I’m gonna stop right about here and if
you did want yours thicker just go ahead
and turn up the heat
and just let it reduce a little bit more
and that’s it once our pork is cooked to
our liking and the sauce is as thick and
sticky as we want we can go ahead and
plate up in case you’re keeping score at
home I’m gonna serve that next to some
bok choy brown rice and we’ll go ahead
and spoon some of that amazing sticky
garlic sauce over the top and that’s it
for something that required so little
work that looks stunning and as gorgeous
as this appearance truly is the taste is
equally if not more impressive so let me
go ahead and slice in and try piece and
see how I did and above and beyond that
intensely flavorful slightly sweet
incredibly garlicky somewhat spicy sauce
the texture of this pork is absolutely
fantastic all right because of the salt
and sugar in the marinade we’ve
basically sort of achieved a brining
effect and as long as you don’t overcook
it you are just going to be blown away
at how moist
and tender this comes out so I really do
love everything about this technique and
yes we are consuming more than a few
grams of sugar here but because of that
highly nutritional bok choy in the rice
it basically cancels it out and long
story short everybody wins
so you can enjoy this guilt-free which
is scientifically proven to be much
better for the digestion but anyway
that’s it what I’m calling sticky garlic
pork chops if you like pork chops and
you like garlic and you like things that
are sticky you are gonna love these so I
really do hope you give these a try soon
head over to food wishes calm for all
the ingredient amounts and more info as
usual and as always enjoy
you




Comments
  1. Helloooooo Chef John

    Sticky Garlicky Porky choppy I am sure it works
    on porky, but I did it on Beefy Ribeye and oh my, it was so good I nearly got
    hurt.  I was in such a hurry to do this recipe and I didn’t have time to bother going after some
    pork.  Well anyway I put a ribeye in the marinade to bath all night. Got it out the next day cooked per your recipe.Since I only marinated one ribeye, I cut it in half, after my wife took the first bite, I realized this
    was a big mistake.  She was eyeing my
    half through the meal as if devising some plan to get my half.  Note to self when doing Chef Johns Recipes
    never go half way. You are after all the guy with the home fried ribeye.   The moral of the story, is don’t be that guy
    who did a home fry of his ribeye, that was a little in short supply, because
    from you significant other you may get a kiss good bye.  The old adage “Less is more” does not apply
    to this recipe.  Take it from that guy if
    you want your significant other to by awed by, touched by, impressed by you
    doing a home fry of your ribeye, don’t be in short supply. Signed by That guy

  2. 26 year old here. Made this this after work for my family using pork tenderloin, they loved it! I made it with your garlic noodles and they declared it as one of the best dinners they've had! Thanks Chef John!

  3. I really used to enjoy the way he talks. But it's gone, for me anyways. From endearing to annoying. Just talk normal… But his receipts always impress

  4. Um… using plastic wrap to cover the pan when not using plastic bags because you don't want to waste plastic???
    Buy pans with covers!

  5. The carbs in the rice are digested and converted into massive amounts of glucose, that makes the added sugar and the insignificant amount of fiber in the bok choy not matter at all. It's like having a coke with your meal. Just hook up a direct line for your insulin or shoot yourself and get it done quickly and painlessly.

  6. Am i the only one who does his intro EVERYTIME… OUT LOUD? My family always looks at me like Dafuq?🤨

  7. I loves me some fish sauce! I sneak it into some recipes, even spiedies, About 1/4 of the salt required. I am from Binghamton NY. Mostly in my pasta gravy. Don't tell anyone it's made from anchovies, yech!!

  8. 4:56 Wait wait, where did the accumulated juices come from? Are they cooked before you put them in at this clock?

  9. I really enjoy this recipe but I change out the brown sugar for honey and make an amazing honey garlic version c:

  10. I watch loads of recipes on YouTube but chef's John's are the only ones I actually cook. Thanks for tonight's dinner chef!

  11. I love it when he says "Very little actual work involved" what crap that is! First, go to the store(s) and hunt for the exotic, expensive ingredients you in NO WAY would have in the cupboard. Then set up a marinade after you buy the pork chops, and babysit them for 2 hours – by turning them every 30 minutes. Chop the garlic "Very fine" – not easy – then plate the chops after ten minutes, make a reduction of the sauce, return the chops to the sauce – don't leave them for a minute, make the Bok Choy rice – like you have that on hand – sure. So after you've taken the day off from work to search for the ingredients, made the sauce, and whatever "Bok choy" rice is (pardon me, I'm an American) mince the garlic, make the reduction of the sauce (however long that takes) and serve it – the rest of the household will be in bed – and you will be exhausted from all the "Very little" work

  12. Had no brown sugar, but did have sugar and molasses. From the first mix, the sauce smelled fantastic. My keyboard may have some sticky garlic on it from typing this without thinking.

  13. They look and sound so amazing. Can't  wait to try this. Pork chops are probably the most under rated of all the meat dishes. Aside from hamburger, I love to experiment with hamburger.

  14. For the love of god, make whole sentences instead of 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words [pause] 4 words

  15. I made this with Worcestershire sauce instead of asian fish sauce and apple cider vinegar instead of rice wine vinegar. It was fantastic.

  16. why does he talk like this? it cannot be natural. want to watch the videos. i have no problem with the person he is, why would i, but HOW he talks is too much for me to handle.

  17. In case anyone is paranoid over his medium, slightly under-cooked pork chops, here's the backstory of why it's ok to do so in 2019 … The FDA has recently declared it is safe AGAIN to eat pork that was cooked to low internal temperatures. The reason? Modern food regulations forbid commercial pig farms from feeding their pigs slop which was causing pigs to become infected with trichinella that was then infecting people with trichinosis if the pork they ate wasn't cooked til it was shoe leather. Modern pigs are grain or vegetable/fruit fed and thus trichinosis has pretty much been eliminated from the pigs that become our food.

    Eat safe America.

  18. Great recipe… But why the constant non stop bloody upspeak, time after time after time after time? Don't you realise that it gives us Brits a bloody nervous breakdown?

  19. 0:42 – brown sugar is granulated sugar mixed with molasses and, just like with a prospective mate, double sweet is EXTRA good!

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