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

Learn how to make a Sticky Garlic Pork Chops recipe! For something that looks and tastes this amazing, there is very little actual work involved. Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy these easy, and delicious Sticky Garlic Pork Chops!
You can also find my content on Allrecipes: allrecipes.com/...

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/263521/Sticky-Garlic-Pork-Chops/

[@voodooma30]

Love your channel! I love listening to your voice and how you describe everything. My absolute favorite recipe channel.

[@StephenBoucher]

Hi Chef - you can also look into beeswax wrap to help cut down on your plastic usage as well: www.amazon.com/dp/B0126LMDFK/

[@semperparatus3685]

Your channel should be for restricted audiences only because it's food porn. Bow chicky bow bow...pork chops gone wild.

[@Friedrich-Wilhelm-1980]

chef if i use cayenne instead around about how much should i use? i rarely use it so i don't know how potent it is

[@x-75hurricane65]

@@Friedrich-Wilhelm-1980 If you like hot food, use a decent half teaspooon. I personally only use a quarter teaspoon when I do use cayenne pepper...not my favourite type of heat spice.

[@nurseguy7581]

I'm so glad I found your channel! I've made three or 4 of your recipes already and they all turned out fantastic. You've help transform the mundane nightly dinners into something fun. Thanks.

[@condition.130]

nurseguy7581 only 3 or 4?

[@vaylonkenadell]

Me, too! And that's what cooking is all about.

[@mr.elastomeric1787]

Try his prime rib the easy math one made that for my three kids they think I'm a Magician haha

[@Forevertrue]

I am a garlic, sticky, and pork chop fan. Me and my club are going to try this tonight! Thanks John another good one.

[@magzire]

Ineluctable Smith club?

[@kiramartin9899]

Ineluctable Smith TURN UP!!!!!!!

[@Forevertrue]

The Garlicy Sticky pork chop club... Ah, international.

[@EmilyCLColorado]

and how was it? I'm not a big pork chop fan, but I feel I just never have them cooked well or the right way. This looks promising

[@Forevertrue]

@@EmilyCLColorado More than promising , full filing!

[@Rohrae]

I NEED to try this.. that sauce/glaze looks freaking amazing..

[@barbie33333]

Made these pork chops for dinner tonight and I have to say they were nothing short of delicious! I'm not a mad pork fan myself but they were really 10/10 and I'll definitely be making them again

[@HowTasty]

Omg, that sauce looks so mouthwatering!! Love it.

[@BassWhiz92]

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!

[@cinnamonseahorse]

Chef John, you are a treasure.

[@judithann7193]

I concur.

[@pinkjaejf]

These are SO amazing, thank u for sharing! My husband made them for me & now I’m going to attempt to make so I really appreciate the step by step video😊

[@Quiscalus777]

My grandmother uses shower caps to cover bowls/plates instead of plastic wrap and just washes them, reducing plastic waste. It's kinda genius when you stop to think about it, even though it looks really strange.

[@SheisB515]

Grandma's are some of the most innovative people on the planet!! What a great idea!

[@lovemyhomealot3461]

Does your grandma use shower caps with a terry cloth liner? Does she put them in the washing machine? It sounds like a great idea.

[@Quiscalus777]

Lol, she actually uses the plastic ones and washes them like she washes any of her dishes. Your idea sounds like a better one though.

[@lovemyhomealot3461]

I meant YOUR grandmother's idea sounds like a great one -- just wondered how she did it. I'll have to look out for the plastic only ones -- thanks!

[@EmblaWanderer]

It's a really good idea if you aren't lazy af xD

[@rafaelsuarez3059]

@ Food Wishes: Thank you for your resolution! I really appreciate that you publicized it so others may feel encouraged to reduce their use of disposable plastic as well. All the best!

[@98rollins]

You had me at “there is virtually no work involved in it”

[@danextrinsic0174]

well, aside from making sure you got the ingredients, everything else is pretty straight forward if you are used to cooking at LEAST some basic dishes.

[@marcussavina2726]

Fucking same

[@faceofextinction7156]

Lmfaoo right

[@sarahmiller1849]

*I love your humble attitude...it's beautifully refreshing*

[@gorderumsi6424]

I allways stare at the reflection of the metal bowls to see his face

[@ashleybailie8867]

I thought it was just me haha

[@lucapeyrefitte6899]

Haha it's fun

[@apollochild111]

I do it too!!

[@dpchiko17]

He's shown his face... not crossed eye, WTF?

[@BratzDoll03]

Warrior Son 😂😂😂 ctfu absolutely!

[@missmaryh6932]

Wonderful way with words. That marinade looks delicious. Thanks chef John . Good morning to you

[@nurseattle]

I made these pork chops for my family and they were a HUGE hit. The sauce has such a strong flavor. THANK YOU!

[@Disjointedimages]

Made this tonight - reduced the amount of brown sugar a little bit as I prefer tart/citrus flavors and it was ahmayzing. Thank you so much for your videos. You've given me a new favorite for chops.

[@maramgray3491]

I appreciate ur calmness with each video simple and quite. thank you

[@molivie1624]

That looks heavenly 😍😍😍

[@KeepCalmAndTravelOn]

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

[@ashleybailie8867]

Oh my days this looks the business. I love your measurements the “plop” I love the “dollop” myself, xx

[@tuppybrill4915]

ashley bailie Yes but the dollop is larger than the plop, what is it, two plops to the dollop?

[@juliebiddle1636]

One of my favourite baking tools is a set of freakishly small measuring spoons which read "pinch", "dash" and "smidgeon"!

[@Jackofhearts17]

I prefer the "Fucktonne" But that is a measurement for making ridiculous amounts of something.

[@lovemyhomealot3461]

For sheer accuracy, I don't think you can beat the "squirt".

[@djamison9r]

+LoveMyHome Alot Is that an innuendo?

[@ActionCookingLaraKim]

Its very delicious and appetizing recipe, thank you for sharing 👍👍👍

[@timmi59]

Chef, I believe this was the 10th recipe of yours I’ve made and this is my second favorite after your Sauce Genovese recipe. The sticky sauce is awesome and I think it’d be good with chicken too. Thanks for sharing.

[@serah2enrique]

i added some lemongrass and ginger to it too!!! it tasted just like the pork I get from the Vietnamese takeaway place! SOO GOOD!!

[@mikeosinski50]

Thank you Chef John, I suprized my wife with these pork chops and WOW we loved them. It was so easy and it was all my wife could talk about for the last few days. So thank you for making me looking good too.

[@haditwithwork]

I just made this. YUMMY! Will definitely make this again! And the comments regarding adding ginger sound spot on!

[@BratzDoll03]

I love this guy 😊❤! Yet another fantastically awesome recipe.. Yum😋.

[@larrybing4434]

I almost gave up on pork...not now. I have made this recipe 5 times and I swear it is absolutely delicious, moist, with just the right amount of tang, sweet, and a little heat. I serve it with mashed potatoes, and corn bread and I can say it is one of my top 3 recipes. THANK YOU for sharing this amazingly delicious recipe.

[@jim1120]

Dear Chef John, This is a delicious recipe! Made it for my wife today for lunch and we both enjoyed it very much. I added just a little sesame oil for a little extra layer of flavor. Thanks!!!

[@graceandmarvellouswonders6249]

Love the way you speak!!! And that is a BEAUTIFUL piece of pork and I thank you

[@saravdcd]

Thank you for making us laugh and hungry!

[@stevemyers8065]

I just tried this and it was amazing. Thanks chef John!

[@dinkysinky7714]

I watch every single one of the videos on this channel despite being a vegan. Chef John is just so entertaining to listen to!!!

[@DeltaFish11]

Good luck on your journey of eating vegan!

[@dinkysinky7714]

Delta-xFish thanks! It’s been 2 years

[@littledragonmeiling]

this sauce would be great on tofu, just change the fish sauce for tamari or liquid aminos. maybe a tiny dash of nutritional yeast too

[@DannybFlat01]

I'm sorry:) kidding of course

[@arlynnoel]

My compliments! I wish all vegans were as open-minded.

[@wrsawy]

Every time I watch Chef John I want to cook! This dish looks fantastic.

[@Bonzulac]

"And, by the way, if you're new to cooking, 'caramelization' is just a fancy term chefs use for burning things on purpose." I swear I thought he was about to get into some kind of Alton Browny scientific explanation. Instead LOLZ REPLY

[@kmanc8571]

he that's not really true though... caramelization is that brown effect when you break down sugars. Best done with acid & heat. I find the best method is to heat oil to a pretty high heat, drop whatever you want to caramelize into it, and immediately reduce the heat by half, then after a few minutes you add a little acid which basically speeds up the caramelization process.

[@Nonexistent_creature]

@@kmanc8571 Alton is that you

[@saviolewis8297]

That cracked me up too... :)

[@davidschafer4871]

EXCELLENT recipe! Easy, fast and delicious. Good job Chef John.

[@tobiasprins]

Hey Chef John, i would love to have a tour of your kitchen equipment/pantry/spice racks in one of your videos one day! Keep up the good work.

[@deborahmclaughlin9423]

Made this last night. I doubled the sauce since I wanted to be able to serve it with the rice. It was delicious! The family really enjoyed it. My 90 year young Mother, who is not a very big eater, ate her whole pork chop. She raved about them. Thanks Chef John for another one of your delicious recipes. I'm a fan.

[@reginaervin8042]

Love all foods you prepare ....my favorite is pickles an such

[@BamitsSam4682]

I didn’t think I liked pork chops, but now I’m starting to think that I’ve just never had a good pork chop

[@peepslostsheep]

His Mongolian pork chops are also freaking amazing.

[@arrgghh1555]

For any food you don't like. You probably just haven't had it cooked properly.

[@ilikeanalpoopoo3441]

depends what cut you buy. brown pork meat is tender, the lighter pork is really tough to eat..no matter how you cook it.

[@watcher33333]

This explaines why the pork chops here in the Netherlands are so dry. Wish we had the American kind.

[@johnc8910]

@@watcher33333 : They were dry because they were overcooked.

[@after-arts4708]

Made this brilliant and impressive dish for dinner tonight. Super-easy and delicious!

[@InTheKitchenWithGinaYoung]

Great video

[@kingfisher9553]

Hi Gina, love your channel

[@johnulica611]

Absolutely delicious. Great recipe.

[@pattyjacobson]

I love to listen/watch your recipes... you always make me 😂 laugh!

[@marksumby3417]

these are INCREDIBLE ... I now make them all the time for guests ...

[@SlickRoode]

I have to give you props, on these sticky pork chops....Jesus.

[@BasedPeanutButterEnjoyer]

Slick Roode Jesus does make some good pork chops, although I don't know where he got the recipe in Palestine. Probably some pagans.

[@TheFronkinator]

You mean plops

[@lynnkramer1211]

@@BasedPeanutButterEnjoyer Jesus is a Puerto Rican.

[@jbot91]

If you over cook them they get really dry. But if you under cook them you die. It's a tight rope

[@larrybing4434]

Oh mt goodness! Thank you for this recipe! I normally will not make one if I do not or cannot find the exact ingredients. I could not find "fish sauce" so took a stab at something called Hoison and I swear the chops came out sooo moist, soooo tender and not to mention absolutely delicious. All I added was a dash of Onion powder, Garlic powder, and cayenne pepper. Almost gave up on pork chops because they always came out dry. thank you again, can't wait to try this with fish sauce when I can find it! Edit: I forgot I added some finely cut ginger too!

[@Jackofhearts17]

I died when he said " Caramelization is just a fancy words chef use for burning things on purpose". Back in the kitchen, my chef and i had come to the the belief that this was it. That one day a chef burnt something and instead of admitting to it just pulled " No! It is not burnt! It is CARAMELIZED!" Even funnier cause my chef was french so it just sounded perfect.

[@EbonyPope]

Absolutely VANTASTIC!

[@shennymocker]

Reminds me of Filipino barbecue. Has a similar marinade but we usually use pork shoulder, slice in to thin chunks, put it in skewers, grill it, baste with the glaze Then dip it in spicy vinegar to eat and/or serve with rice! Love the videos!

[@MHLGamersProduction]

How come this chef guy not at 10 millions subscribers yet?

[@emex8110]

Michael Luu his Fn anoying Voice might be the reason

[@gypsy8669]

@@emex8110 you are so right... add to that his weird sense of humor...🤦‍♀️🤦‍♀️

[@12345fowler]

@@emex8110 Funny the first time I saw one video of him I was kind of put away by his voice, I didn't take him seriously and tough his was making a show of himself. But then I came back to him as I saw he is a prolific cooking youtuber and then got really into his work. Now I find his voice mostly funny and by god I love how he is showing his work. Now it's one of my most liked cooking youtuber. Great sense of humor as well. Thanks Chef John.

[@ryandickerson9699]

His annoying voice and weird sense of humor are the reasons why I am subscribed 😵 Also excellent recipes and cooking.

[@justincruz8352]

@@emex8110 holy shit his cadence is annoying as hell. The pauses after every sentence drove me nuts. I cant watch this

[@absterz]

Thank you soo much for enabling captions on your videos. This is a wonderful recipe!

[@ImInLoveWithBulla]

I would like to thank you for these videos. I’m spending the year away from college due to financial issues. I’m staying at home, and my main job is cooking the dinners. Without a doubt, you’ve given me some of the most important tips any cook could ever have.

[@azjezebel]

JOHN! You are AWESOME!!!!! I have been a fan for a long time. You never disappoint! I have made alot of your recipes and you have made me a better "home chef". Thank you, thank you! Please keep making your videos, I love them!!!!

[@SheepdogsHeart]

In all of the hustle and bustle of a busy work day, at least now I dont have to try to figure out what's for dinner. This is going to be a good one!

[@kimquinn7728]

Love your words about cooking temp for pork! I take chops or roasts out at 140-142 and it always raises itself rest under loose foil to 145. Juicy, perfect divinity. You are wonderful!

[@tomdelaney19464]

Looks amazing, I'm a huge fan of immersion circulating , will try it that way

[@CM_Burns]

You are the Slick Rick of your Sticky Garlic.

[@antoniomontana6061]

Dave the dope fiend shootin dope - don’t know the meaning of water or soap ...

[@stedmandrinkwater6354]

They look so delicious! I can't wait to make them tonight!

[@avariceseven9443]

The base for this sauce is very similar to what barbecue sauce is here in the Philippines. We use a lot of garlic in our cooking but not in the bbq. Substitute tomato ketchup with banana ketchup and you get Philippine style bbq marinade and sauce.

[@grey_roses]

avarice seven Oh wow, I just looked up banana ketchup...I've never heard of it & it sounds awesome! Unfortunately I'll never be able to eat it because I am dangerously allergic to bananas 😞 but it's always so interesting to learn something new about food. Thanks for that! :)

[@busterthebear6756]

avarice seven Is try it but I DESPISE bananas with all of my heart

[@jayyorke6000]

I'm a filipino, and we never add fish sauce or black pepper, we add Ajinomoto (MSG) instead. Our meat is always overcooked. I'm a proud pinoy but our cuisine is a retarded child of a Spanish cuisine and Asian cuisine.

[@spikebaltar5071]

Anjinomoto is hell throughout China, India, Sri Lanka and South Asia. Fish sauce is better than anjinomoto.

[@lauriebennett6257]

Those are absolutely beautiful! I bought thick cut chops recently and put them in the freezer because I want sure how I wanted to fix them. I think I know now (Yum!)... Thank you for all your wonderful recipes!

[@BruceBoschek]

As luck would have it my wife is bringing some pork chops home this evening. Here in Germany pork is very lean and chops can turn out like old cardboard if one is not very careful. I will whip up the marinade and have it all ready when my wife gets home and marinate for an hour. Since she will be hungry I won't be able to wait any longer than that, but that should be okay. I don't have any bok choi, (for which I have a fantastic recipe) but I do have a big, beautiful romanesco cauliflower and some potatoes to boil so I figure that's another meal in the bag. I will report here on the results.

[@jessalyn9305]

Bruce Boschek have you made this dish? How did it turned out? I’m curious!

[@BruceBoschek]

Yes, and I wrote a rather long comment about it here, but it seems to have gotten deleted. The recipe is very good and can be recommended. I did not wait for the chops, however, but took a pork tenderloin out of the freezer and when it had thawed I cut it into about 1" slices and marinated it, then used it just as in the recipe. It would be fine with chops, too, of course.

[@iluminameluna]

I'm thinking that if you were to leave the chops to marinade on the counter, it would be faster than in the fridge. Just an hour wouldn't hurt anything unless you're in Texas with a wonky A/C. Then all bets are off. 😠

[@barywilliams3653]

I have made this mouth watering, "gone in a minute" dish 7 times. It is absolutely delicious. I add a little ginger, a squirt of honey and I can't make them fast enough. The fish sauce is a must. Thank you so much for sharing such an amazing dish!

[@jojoc197]

I see no love for you in the comments section for the Stones reference, so I’ll give you some! And this may Be coincidence, but if you chose that song because it was from the Album “Sticky Fingers” and these are sticky pork chops... well... Genius.

[@ceecee7879]

Ronnie Jenkins i did, i did! i thought i was the only one... Classic Chef John. #stonesbeatbeatles

[@rozozzy]

Could have used ROCK CANDY from Montrose....hot..sweet and sticky!!!lmao

[@suecastillo4056]

Jordan Collard. No dear... It was referenced to "brown sugar" how come you taste so good.... Sticky fingers is a whole other reference( haven't missed a concert since 73' sooooo) never miss a Stones reference🤗

[@desmondpage4644]

Chef John, tried this recipe and it was a great one. Shout out from South Africa!!!

[@keyia1983]

Looks freakin' delicious!!!! Def making this 😍

[@1mulekicker]

Absolutely the best pork chops I ever cooked. Thanks John

[@jslezak57]

I made the recipe tonight and they were outstanding! However, warning to those trying it: make sure you keep the pan near a well-ventilated area as there tends to be a lot of smoke. I set off the smoke alarm and managed to reach ADT before the fire department was dispatched . Otherwise, it was great - excellent flavor and great balance of sweet, hot, and tangy. For those on low-carb/keto, the marinade works just as well with a brown sugar substitute. Finally, I cooked the chops to an internal temp of 130°F and allowed them to rest which will raise the temp to 135°F. They came out super juicy and perfectly cooked.

[@Superseanbarry]

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!!

[@roryveronda9933]

Made these delicious pork chops tonight - thanks for posting 😋

[@Geert2682]

Chef John, metric please. One Plop equals about 52.8 Pascal-seconds. That's how firmly and for how long you squeeze the bottle. Unless you're using some fancy ketchup from a metal tube, in which case there is only a little bit of calculus involved. A child could do the math. I don't know how people can even use imperial, it just doesn't make any sense.

[@annek1226]

Geert van der Wal Too funny!

[@AlexOctav]

Geert van der Wal you might be able to win a nobel prize to come up with a formula for a conversion. Keep up the good work

[@rbettsx]

I think readers should be alerted to your assumptions: 1.That the forces on the sauce container cause it to deform within the linear region of its material's stress-strain curve. 2. That the sauce is ideally thixotropic. Of course, these are perfectly reasonable, for the average home cook. No offence intended.

[@DragonflyArtz1]

Agreed! Geert sounds like a dangerous man to me. Robin- Are you taking atmospheric thermal dynamics into account? I mean really...

[@stousi]

This requires a much more detail study. Assuming ketchup to be thixotropic is Ok, but as you all know this is a non-Newtonian fluid and changes in of viscosity are time dependent. To properly understand the behavior we need to set up a Rheology lab and use a continuous flow viscometer to measure changes in viscosity with flow rate and time. I think it is obvious why a regular viscometer will not work, so no explanation needed. Also the amount of pressure on the bottle to squeeze needs to be standardized. So I am proposing a new unit. Chef John Squeeze Unit (CJS), which is how hard he pushes the bottle. So for example if a child is doing it it may be only 0.4 CJS. I am sure it is intuitively obvious to any casual observer that assumptions are made that the bottle is spherical at constant temperature and pressure. Equations are much easier that way.

[@Hockneydog]

I know I'm a little late to the party here, seeing as how you made this video in 2018, but I just discovered this after getting some thick cut chops that were on sale, and blah blah blah. But anyway, I tried this recipe and it was not only mindblowingly easy, but mindblowingly good. With every bite we'd say OMG, I can't believe how good this is, its so good, I cannot believe how good this is! Needless to say, this is a great recipe a and your instruction on how to make it was spot on, everything came out exactly like your video, which was so satisfying, because Ive watched so many videos where I ended up saying, why doesn't mine look like that. So thanks again for a great video and recipe, I will definitely make this again.

[@JayMuneeDIY]

Ooooh my yuuuuum 😅 this looks so tasty!

[@collinyan3638]

That sauce looks gorgeous.

[@PVflying]

Seems like these would go nicely with a potato gratin on the side

[@tiny5500]

making this weekend when I back home in sierras! !!! thank John, your always a hit and a kick!!! keep keepin on!!!

[@dntminh]

Kudos for wasting less plastic bags. Thanks Chef John.

[@wearethemags6613]

Seems kinda pointless when he's using plastic wrap instead.....

[@acrobaticcripple8176]

I'm a pedant!!!!!!!! It's FEWER, not less. If it's countable, say fewer. If not? Then less is OK. Sorry! I have a mental problem.🤣

[@Blakaeris]

We have these on constant rotation at our house. Everyone lives them. Thanks for a great recipe!

[@suziequzie]

Bok Choy rice sounds interesting - will that be a Video or available on the site?

[@Adremelek]

Looks like he did the video about three years ago, it was the first thing to pop up when I googled bok choy rice!

[@davidbergin6184]

Chef John’s video’s always seem to leave me hungry.

[@amelliamendel2227]

My father "thinks" he hates garlic and fish sauce. This is literally one of his favorite recipes, 😂

[@amelliamendel2227]

@Bobert Wiltshire it's Good

[@arthas640]

everyone thinks they hate fish sauce but they all love food with fish sauce in it. ive even heard people claim they both hate and are allergic to it but also say they love authentic thai food... that they dont realize is full of fish sauce

[@valerie7008]

I made this tonight and it turned out perfectly! I just discovered Chef John a week ago and so far, I’ve tried one of his recipes each night. Everything has been great. My husband is a picky eater and has liked everything I’ve made this week. This is a simple recipe to make and very delicious.

[@JohoBugyo]

Is one "plop" 1:15 equal to two "squirts" 1:25 ? What's the conversion on this.. ;)

[@SuperDave21]

Made these last night! They were awesome. Big thick chops rule...!

[@callum3271]

This seems like it would be great with chicken or duck too

[@bollyking]

Did someone say Duck? Yummm

[@jbooks888]

Probably be good with any kind of protein - even fish.

[@jbooks888]

Gotcha - I was just guessing.

[@itsbuffy0205]

I came to the comments to see if anyone tried this glaze with another protein. I like the chicken idea.

[@williambowers9555]

I made this two days ago...It was divine. Thank you Chef!

[@twocvbloke]

So how black is tutu black? I'm not a ballerina so haven't a clue... :P

[@edstirling]

i guess like that time princess amidala did an artsy flick. phantom of the ballet?

[@thoughtsofaleo2916]

As someone who is a ballerina, tutu black is that shade of caramelization when you think it's done, but it's not.

[@tabaks]

It's tootoo black, which is the darkest shade of black, the one from the nightmare in which you're a ballerina, running and sloshing aroud a flooded basement of an abandoned asylum building, while the clock is striking midnight.

[@Meadowlarky]

The answer is none more black.

[@TheBunnygirl20]

lol

[@videomejoe]

Thank you Chef, this is a wonderful recipe. I made it a couple of times. To make a larger number of chops I grill them 5 min per side in the broiler, and poured the marinade in the frying pan with a bit of fried bacon fat to reduce and added to chops. I had some extra peach jam and threw that in as well. I like the way you show us how to not waste the left over marinade!!

[@donnawalker3910]

If you eat standing up, zero calories!

[@Atomsk4200]

Gonna try this with a flatiron steak on the grill tonight...wish me luck. Followup: Match made in heaven. I used about a 1.3lb flatiron steak. Same marinade but for about 4 hours with steak cut into 3 or 4 portions. Tossed on hot grill until caramalized on the outside and a nice medium rare or medium and let rest while I reduced the sauce. Cut across the grain and spoon sauce over. Served with a cabbage based asian-style slaw side. So good I almost got smacked. Very affordable and easy dish to impress with. Thanks for the inspiration Chef John!

[@ssmi8517]

YEEEES PORK CHOPS! I love your pork chop videos...you make a boring, dry cut of meat into something I look forward to eating! 😂

[@giladzxc17]

Meg Rose no such thing as a dry cut of meat. You probably just never had a good pork chop.

[@johngirard8554]

Looks very nice and very delicious,& tasty. Good job,well done.

[@RKsoueu]

Wash the Ziploc bags and you save bags & plastic wrap!

[@mauricemarian57]

Scrooge

[@authorericar.stinson4849]

Just made this and it was awesome! Thanks for a great recipe!

[@tonydragon784]

When you're so early the recipe isn't even on the blog

[@crispian1415]

Had these last night, perfect. Thanks for your time, talent and of course: wit.

[@ItsMikeArre]

U are the cowboy bebop to these sticky pork chops ??? I tried 🤷🏽‍♂️

[@CM_Burns]

leave it to the pros....... after all, you are the Slick Rick of your Sticky Garlic.

[@custos3249]

.....I'd prefer not to see you in space, cowboy

[@leonardotube]

You're gonna carry that weight.

[@pastrie42]

I just tried to come up with my own and realized how talented Chef John is just for that. =)

[@DahVoozel]

You are the Ganymede Rocklobster of your Garlic Porkchopsters.

[@gsus4eternity687]

I tried this Chef John and it’s one of my favorites. It does require some work and waiting tho. Thank you for sharing!

[@NobleHomestead]

the Plop ;)

[@gasshersi2340]

the plop thiccens!!

[@NobleHomestead]

BwahHAha! Good one!

[@wawagirl]

i love watching your reflection through the bowl