Juicy Garlic Soy Sauce Glazed Pork Chop

Unbelievably moist and juicy, this garlic soy sauce glazed pork chop is always a winner for my weeknight dinners. This is one of best and my go-to pork chops recipe because I always have the ingredients handy in my pantry and fridge. Plus, you can make ahead this pork chop recipe and put it in the freezer. So, this garlic soy sauce glazed pork chop recipe (along with this five-ingredient pork chop recipe) is truly a great recipe for any gathering or BBQ party.

It is not complicated to make these tender garlic soy sauce glazed pork chop. All you need to do is to put together all the marinade ingredients, marinade the pork chops with it and leave it marinating for four hours to overnight in the fridge, and cook it on the pan. Easy-peasy right?

Tip:

• To make juicy and tender pork chop, pound the meat first.
• Also, when cooking it on the stove top, use low-to-medium heat so that the pork chop will be cooked thoroughly without burning it.
• To freeze, pour all the marinade sauce to the pork chop in a large Ziploc bag and directly put in freezer. When you want to cook the pork chops, place the Ziploc bag the night before and let it defrost in the fridge overnight.

Ingredients:

• 2 lbs boneless pork chops
• ¼ cup sweet soy sauce
• ¼ cup light soy sauce (or 1/8 cup dark soy sauce)
• 2 teaspoons garlic powder
• 2 teaspoons sesame oil
• 1 tablespoon butter
• 4 cloves peeled garlic

Directions:

• Clean and pound both sides of the pork chops with meat tenderizer. Put all the pounded pork chop into a large Ziploc bag or a big container.
• In a bowl, mix sweet soy sauce, soy sauce, garlic powder and sesame oil. Once everything is mixed thoroughly, pour into the Ziploc bag/a big container where the pork chop is.
• Set aside and let is marinade for at least 4 hours to overnight.
• Pre-heat the butter and peeled garlic in a pan or cast-iron pan or grilled pan under low to medium heat. (Note: I am using stove-grilled pan for this post)
• Once heated, place the pork chop into the pan. Set the marinade sauce aside – we will use it later.
• Cook about 10 minutes per side or, check using meat thermometer, until the internal temperature of the thickest part of the meat is about 145F to 150F.
• When flipping to the other side, smothered the marinade sauce again to the porkchop – about 2 tablespoons per porkchop.
• Once the porkchops are thoroughly cooked, remove from the pan and let it cool for a few minutes prior to serving. Enjoy with your favorite side dish(es)!