Caramel-Glazed Pork Chops

Step 1

Bring½ cup sugarand 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 in2 Tbsp. fish sauce和另一个2汤匙。水;混合物会泡沫中收取orously at first and may seize up (don’t worry, it will smooth out again in the next step). Add2 garlic cloves, crushed, and1 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.

Step 2

Prepare a grill for medium-high heat; oil grate. Pat4 ½"-thick bone-in pork rib chops (about 2 lb.)dry with paper towels and season generously withkosher saltand pepper; lightly brush withvegetable 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.

Step 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.

Step 4

Drizzle chops with any remaining caramel sauce. Serve withlime wedgesfor squeezing over.

Do ahead:Sauce can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature befo re using.