And for the last time, Asian fish sauce is not hard to find. It used to be, but it’s now carried in every major grocery store, and I consider it a must-have in anyone’s kitchen.
Above and beyond the sauce, which is also our marinade, the other key to this recipe is finding some nice, thick, bone-in pork chops. While this will theoretically work with thin, boneless “chops,” we give ourselves much more room for error when it comes to achieving the perfect doneness.
Speaking of which, I shoot for about 140 to 145 F. internal temperature, which will produce a very juicy, tender piece of meat. Sure, you may see a subtle, pale pink hue, but it’s still perfectly safe to eat, and you’ll be amazed at how much nicer the texture is, especially after sitting in the brine-like marinade.
Of course, if you’re one of these people who always cooks pork well done, because your grandparents told you about the horrors of trichinosis when you were a kid, then fine. Go ahead and cook it all the way through, until it’s nice and dry, but you really are missing out. You’re still not convinced? Either way, I really do hope you give these sticky garlic pork chops a try soon. Enjoy!
For the marinade/sauce mixture (would probably be enough for 4 chops):
1/3 cup light brown sugar
6 to 8 cloves crushed or very finely minced garlic
1/4 cup rice vinegar
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1/2 teaspoon freshly ground black pepper
2 teaspoons hot sauce, or to taste
1 teaspoon vegetable oil
2 thick-cut pork chops, bone in (about 10 to 12-ounce each)