Sticky Pork Chops


Main Dish
Sticky Pork Chops

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5 out of 5 stars
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This sticky, garlic-flavored pork chop recipe is a keeper! It only takes a few minutes to prep, doesn’t call for any hard-to-find ingredients and requires no tricky cooking techniques.

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Servings and Ingredients

Serves 5
¾ c. packed Hy-Vee light brown sugar
¼ c. unseasoned rice vinegar
2 tbsp. Hy-Vee ketchup
1 tbsp. bottled chopped garlic
1 tbsp. Hy-Vee less sodium soy sauce
½ tsp. Hy-Vee black pepper
1 (35-oz.) pkg. Hy-Vee Midwest Pork boneless pork loin top loin chops
2 tbsp. Hy-Vee vegetable oil
¼ c. water

Things To Grab

  • Medium bowl
  • Paper towels
  • Large resealable plastic bag
  • Large nonstick skillet


  1. Whisk together brown sugar, vinegar, ketchup, garlic, soy sauce and black pepper in a medium bowl for marinade mixture.

  2. Pat pork chops dry with paper towels. Place in a large resealable plastic bag. Pour 1/2 cup marinade mixture over pork; reserve remaining marinade mixture for sauce. Seal bag and turn to coat pork with marinade. Refrigerate for 30 minutes or up to 2 hours.

  3. Heat oil in a large nonstick skillet over medium heat. Remove pork chops from bag; discard marinade. Working in batches, cook chops for 2 to 4 minutes or until lightly browned, turning halfway through. Remove pork chops from skillet.

  4. Add water and reserved marinade mixture to pan drippings in skillet. Return pork chops and any juices to the skillet. Cook for 3 to 5 minutes or until pork chops reach 145 degrees, turning pork chops occasionally and basting with sauce.

  5. Transfer pork chops to a serving platter; loosely cover with foil. Cook sauce for 2 to 3 minutes more or until reduced to desired consistency, stirring frequently. Serve sauce over pork chops.

Nutrition facts


520 Calories per serving

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 115mg
  • Sodium: 680mg
  • Total Carbohydrates: 36g
  • Protein: 35g

Daily Values

Iron 0%
Calcium 2%
Vitamin D 0%
Potassium 2%

Recipe Source:

Hy-Vee Test Kitchen