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Caramel-Glazed Pork Chops
These charred chops smothered in a savory, bittersweet sauce based on Vietnamese nuoc mau prove caramel is just as good for dinner
👥 4 Servings👤 Diana Yen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●spatula
📝 Preparation Steps
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 sugar is dissolved. Cook, undisturbed, until caramel is golden, about ⏱️ 5 minutes. Immediately remove pan from 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 2 garlic cloves, crushed, and 1 tsp. freshly ground black pepper. Return pan to medium heat and cook, stirring often, until caramel is smooth, about ⏱️ 2 minutes. Set caramel sauce aside.
. fish sauce2 Tbsp. freshly ground black pepper, plus more1 tsp
2
Prepare a grill for medium-high heat; oil grate. Pat 4 ½"-thick bone-in pork rib chops (about 2 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 thickest part of chops should register 130°), 6–⏱️ 8 minutes.
Kosher saltVegetable oil (for brushing)
3
Brush pork chops lightly with reserved caramel sauce and continue to grill, 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: Sauce can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature befo re using.
Lime wedges (for serving)
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