Serves 4
140 min
Savory Marinated Pork Chops
Recipe GLPRe3ff3f8c5435af
Center-cut bone-in pork chops are rubbed with a bold, aromatic marinade of fish sauce, fresh lime juice and zest, garlic, and green chile, then pan-seared to juicy perfection. The sweet and savory glaze caramelizes on the meat for a restaurant-quality dish that comes together in just over two hours with minimal active prep time.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons Asian fish sauce
2 tablespoons Fresh lime juice
2 teaspoons Lime zest, finely grated
2 tablespoons Vegetable oil
6 Large garlic cloves, crushed
1 Small green chile, thinly sliced
1 tablespoon Dark brown sugar
¼ teaspoon Freshly ground black pepper
4 Center-cut bone-in pork chops
Directions
In a small bowl, whisk together fish sauce, fresh lime juice, lime zest, vegetable oil, crushed garlic, sliced green chile, brown sugar, and black pepper until the sugar dissolves and the marinade is well combined.
Pat the pork chops dry with paper towels and place them in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, turning to coat all sides evenly.
Seal the bag (or cover the dish) and refrigerate for at least 2 hours or up to 8 hours, turning the chops halfway through marinating if using a dish.
Remove the pork chops from the refrigerator 15 minutes before cooking to bring them closer to room temperature. Reserve the marinade.
Heat a large skillet over medium-high heat until very hot. Working in batches if needed to avoid crowding, add the pork chops and cook for 6–7 minutes per side until a meat thermometer inserted into the thickest part (away from bone) reads 145°F for medium doneness.
Pour the reserved marinade into the skillet around the chops and simmer for 1–2 minutes, basting the chops with the liquid as it reduces and concentrates.
Transfer the pork chops to a serving platter and spoon the pan sauce and any solids over the top. Rest for 3–5 minutes before serving.
