Sticky Garlic Pork Chops

Step 1: Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup and finish off with black pepper and hot sauce.

Step 2: Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade.

Step 3: Pour the remaining marinade on top and toss pork chops until well coated.

Step 4: Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.

Step 5: Remove chops to a plate, scraping any excess marinade back into the baking dish.

Step 6: Heat oil in a nonstick skillet over medium heat.

Step 7: Place chops in the hot oil and cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side.

Step 8: Remove chops to a plate to rest.

Step 9: Pour the marinade into the skillet and raise heat to medium-high.

Step 10: Cook until marinade is reduced and sticky, 3 to 5 minutes.

Step 11: Return pork chops and any accumulated juices to the skillet.

Step 12: Reduce heat to medium-low and cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).

Step 13: Plate each pork chop and spoon a portion of the sticky garlic sauce on top.