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 http://foodwishes.blogspot.com/2018/01/sticky-garlic-pork-chops-what-do-you.html 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: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
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20 comments

  1. he doesn't like it thick and sticky…

  2. kingoftheburbskc

    Have been watching you for years love the corny jokes your as some 👍👍👍👍👍👍👍👍👍

  3. It's a delicious recipe. I didn't quite carmelize mine but the flavour was delish !

  4. Noemi Molinari

    Chef, I need the bok choy brown rice recipe! I love bok choy, but I always make it go bad in the fridge 'cause I buy too much and I get tired of eating it the same way over and over again…

  5. I was waiting for him to pour in cream ;((

  6. I always love what comes after "After all, you are the…" moms and pops of your sticky pork chops was up there with the best. 😂😃

  7. Max Sulaiman

    lol loving this guy narrating his vid 😀

  8. What can be used as a substitute for the Asian sauce?

  9. This sauce with a few mods was killer on chicken wings. All I added was ginger but did one modification. At first it seemed to have too much vinegar. That could be from me using cheap rice vinegar vs rice wine vinegar. This is because that was all my store sold. So I equaled the brown sugar to the vinegar and added 1 tsp extra soy and fish sauce and hot sauce. This is what I did.
    I made the sauce in a small sauce pan adjusting like I wrote. Brought it to a light boil and reduced temp to keep it at a light boil to reduce to a thick sauce. . The chicken wings were brined for a few hour in salt water just to remove any blood still trapped. After drying wings I cut them into the party wings we all eat saving the wing tips for latter use to make stock. Lightly salted the wings with a little coating of onion powder then into a bag with flour. Shake a shake to cover then remove. Deep fried until golden brown in peanut oil. Just coating with flours keeps them from getting a thick crust you would get dipping in egg and coating. As soon as I removed them from the oil they went into a large bowl. Poured a little sauce over them then tossed to completely cover. Some of the best oriental style buffalo wings you will ever have. Sweat and sticky outside. supper moist and tender inside, with a mild heat that slowly grew the more you ate. Please give this a try.

  10. I made these tonight. They would have been better if I'd used the thick cut chops, but the thin ones were all I had. Regardless, they were delicious!

  11. Those where amazing.. even my picky sons liked them!

  12. DO THE FLIP IN BETWEEN! You'll definitely taste the marinade better

  13. I made this tonight and it was amazing.

  14. WeThePeople76

    Is there any alternative to rice wine vinegar?

  15. Anthony Andrews

    Made this tonight. As usual it was a hit. Now to peruse the blog for tomorrow nights dinner. I made one change and added a tbsp minced ginger.

  16. Linda Rosenthal

    Molasses! That’s why brown sugar takes good.

  17. Master John, what would be the difference if you used honey instead of brown sugar?

  18. Use pomegranate syrup instead of sugar 😍

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

  20. brian hansen

    I wish I had food.