Sticky garlic pork chops

Whisk brown sugar, crushed garlic, rice vinegar, fish sauce, soy sauce, ketchup, black pepper and hot sauce together; this is both the sauce and the marinade.

Pour half into a baking dish, add the pork chops, pour the rest over and toss until well coated.

Wrap and refrigerate one to two hours, flipping every half hour or so; the cook went an hour and a half.

Scrape the excess sauce off the chops and keep every bit of it; it becomes the sauce.

Cook the chops in a nonstick skillet with about a teaspoon of vegetable oil over medium, five minutes per side; medium, because the sugar in the sauce would over-caramelize.

Remove the chops to a plate to rest and scrape all the marinade into the pan.

Raise to medium-high and reduce the sauce until thick and sticky, a couple of minutes.

Return the chops and any accumulated juices, drop to medium-low and cook, turning and basting, to an internal temperature of about 140 to 145.

Plate, spoon the sticky garlic sauce over the top and serve with bok choy brown rice.