Caramel-Glazed Pork Chops

Caramel-Glazed Pork Chops bring bold flavor to winter grilling, especially when game day stretches into a cold evening, and the grill still feels like the right call. Football playoffs call for food that cooks fast, delivers contrast, and holds attention between drives. This dish does exactly that. Sweet caramelized notes meet savory pork over steady heat, creating a finish that feels indulgent without feeling heavy. Each chop develops a glossy exterior while staying juicy inside, making it easy to serve straight from the grate without a long rest or extra prep.

Cold-weather cooking rewards control and timing, both of which matter here. Pork takes on caramel flavors best when the heat stays even, and flare-ups stay in check. Outdoor air sharpens aromas as sugars bubble and brown, adding depth you can smell before the plate ever hits the table. Game-day grilling works best when the recipe does not distract from the action, and these chops fit that rhythm well. A quick glaze near the end locks in flavor and gives the meat a finish that looks as good as it tastes.

American Made Grills are built for moments like this. Precision burners, heavy-duty construction, and thoughtful airflow help maintain steady temperatures when winter conditions try to interfere. Designed and manufactured in the USA, these grills support consistent results whether you are searing, glazing, or holding heat between batches. Reliability matters when guests are watching the screen, not the thermometer.

Caramel-Glazed Pork Chops keep winter grilling grounded, satisfying, and unapologetically outdoor. Serve them hot, slice thick, and let the glaze do the talking while the playoffs unfold.

Serves 4

Caramel-Glazed Pork Chops Ingredients

• ½ cup sugar
• 2 Tbsp. fish sauce
• 2 garlic cloves, crushed
• 1 tsp. freshly ground black pepper, plus more
• 4 ½"-thick bone-in pork rib chops (about 2 lb.)
• Kosher salt
• Vegetable oil (for brushing)
• Lime wedges (for serving) 

Caramel-Glazed Pork Chops Directions

1. Bring ½ cup sugar and 2 Tbsp. water to a boil in a medium saucepan over medium-high heat, stirring with a heatproof rubber spatula until the sugar dissolves. Cook, undisturbed, until caramel is golden, about 5 minutes. Immediately remove the pan from the heat and pour in 2 Tbsp. fish sauce and another 2 Tbsp. water; mixture will bubble vigorously at first and may seize up (don't worry, it will smooth out again in the next step). Add two crushed garlic cloves and 1 tsp of freshly ground black pepper. Return pan to medium heat and cook, stirring often, until caramel is smooth, about 2 minutes. Set caramel sauce aside.
2. Prepare a grill for medium-high heat; oil the grate. Pat 4 ½"-thick bone-in pork rib chops (about two lb.) dry with paper towels and season generously with kosher salt and pepper; lightly brush with vegetable oil. Grill chops, turning every 2 minutes or so, until golden and nearly cooked through (an instant-read thermometer inserted into the thickest part of the chops should register 130°), 6–8 minutes.
3. Brush pork chops lightly with the reserved caramel sauce and continue grilling, turning and brushing often, just until deeply browned and beginning to char in a few places, about 1 minute longer. Transfer to a platter and let rest 5 minutes.
4. Drizzle chops with any remaining caramel sauce. Serve with lime wedges for squeezing over.

Do Ahead: The sauce can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature before using.

Taken from bonappetit.com