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Close up of two thick-cut Grilled Brown Sugar Pork Chops with dark brown cross-hatch marks and bubbling amber glaze.

Grilled Brown Sugar Pork Chops with Caramelized Glaze

These Grilled Brown Sugar Pork Chops feature deep cross-hatch grill marks and a sticky amber glaze. Served over glistening sauerkraut, this 30-minute dinner balances smoky, sweet, and tangy flavors for the ultimate Pinterest-worthy summer meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 units Bone-in pork chops 1.5-inch thick-cut
  • 1/2 cup Dark brown sugar Packed
  • 1 tbsp Coarse cracked black pepper Freshly ground
  • 1 tsp Dried parsley flakes For garnish
  • 2 cups Shredded sauerkraut Cooked and glistening
  • 2 tbsp Avocado oil High smoke point
  • 1 tsp Kosher salt

Equipment

  • 1 Outdoor Grill Gas or Charcoal
  • 1 Meat Thermometer Digital for accuracy

Method
 

Preparation
  1. Pat the pork chops dry with paper towels. Rub with oil, salt, and half the pepper. Let rest at room temperature for 20 minutes.
  2. Mix dark brown sugar with a teaspoon of water to form a thick, spreadable paste.
Grilling
  1. Place chops on a 450°F grill at a 10 o'clock angle. Sear for 3 minutes, then rotate to 2 o'clock for cross-hatch marks. Flip and repeat.
  2. Brush the brown sugar paste onto the chops during the last 3-4 minutes. Cook until internal temp reaches 140°F (60°C).
Serving
  1. Serve the glazed chops over a bed of warm, glistening sauerkraut. Sprinkle with dried parsley and remaining black pepper.

Notes

Pull pork at 140°F for a perfect 145°F finish after resting.
Use dark brown sugar for a deeper molasses flavor and better bubbling.