Brown Sugar Syrup Grilled Pork

How to Make Brown Sugar Syrup Grilled Pork

1. 1

   Step 1: Season and rest the pork

   Pat the pork chops very dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper. Let the chops sit at room temperature for 10–15 minutes while you prepare the syrup and preheat the grill — this helps even cooking.

   For this step

   • 4 piecesBone-in pork chops (about 1" thick)
   • 1 1/2 teaspoonsKosher salt
   • 1 teaspoonFreshly ground black pepper
   
2. 2

   Step 2: Make the non-gritty brown sugar syrup

   Combine the light brown sugar and water in a small saucepan over medium heat, stirring constantly until the sugar is completely dissolved. Bring to a gentle simmer for 2–3 minutes (do not aggressively boil), then remove from heat and stir in the apple cider vinegar and soy sauce; the acid helps prevent recrystallization and keeps the syrup smooth. Let the syrup cool slightly; it will thicken a bit as it cools — if you see any graininess, return to low heat and stir gently until smooth, then cool.

   For this step

   • 3/4 cupLight brown sugar (packed)
   • 1/3 cupWater
   • 2 tablespoonsApple cider vinegar
   • 1 tablespoonLow-sodium soy sauce
   
3. 3

   Step 3: Preheat and prepare the grill

   Preheat the grill to medium-high (about 400°F / 200°C). Scrape the grates clean and oil them by dipping a folded paper towel in neutral oil and, using tongs, wiping the grates to create a thin, well-distributed coating.

   For this step

   • 2 tablespoonsNeutral oil (canola or avocado) for grates and light brushing
4. 4

   Step 4: Sear the chops to develop crust

   Place the pork chops directly over the heat and sear for 3–4 minutes without moving to get good grill marks. Flip and sear the other side 3–4 minutes. After searing, move the chops to a cooler zone (indirect heat) to continue cooking more gently until their internal temperature is about 120–125°F (49–52°C) — this gives you headroom to finish with the glaze without overcooking.
   
5. 5

   Step 5: Brush with syrup and caramelize carefully

   Return the chops to direct heat. Brush a thin coat of the brown sugar syrup on the meat, wait 30–45 seconds for it to set, then repeat with a second thin coat; build the glaze in thin layers so it doesn’t pool and crystallize. For the final caramelization, brush one last thin layer and hold the chops over direct heat 20–60 seconds per side until the glaze is glossy and caramelized — watch carefully and move them if flame or smoking indicates burning. Finish cooking until the thickest part reaches 145°F (63°C) as measured with an instant-read thermometer.
   
6. 6

   Step 6: Rest and serve

   Transfer the chops to a cutting board and rest 5 minutes so juices redistribute and the glaze firms slightly. Serve each person one chop (1 serving, about 350g) with any reserved warmed syrup spooned over or on the side.

1. Pat the pork chops very dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper. Let the chops sit at room temperature for 10–15 minutes while you prepare the syrup and preheat the grill — this helps even cooking.
2. Combine the light brown sugar and water in a small saucepan over medium heat, stirring constantly until the sugar is completely dissolved. Bring to a gentle simmer for 2–3 minutes (do not aggressively boil), then remove from heat and stir in the apple cider vinegar and soy sauce; the acid helps prevent recrystallization and keeps the syrup smooth. Let the syrup cool slightly; it will thicken a bit as it cools — if you see any graininess, return to low heat and stir gently until smooth, then cool.
3. Preheat the grill to medium-high (about 400°F / 200°C). Scrape the grates clean and oil them by dipping a folded paper towel in neutral oil and, using tongs, wiping the grates to create a thin, well-distributed coating.
4. Place the pork chops directly over the heat and sear for 3–4 minutes without moving to get good grill marks. Flip and sear the other side 3–4 minutes. After searing, move the chops to a cooler zone (indirect heat) to continue cooking more gently until their internal temperature is about 120–125°F (49–52°C) — this gives you headroom to finish with the glaze without overcooking.
5. Return the chops to direct heat. Brush a thin coat of the brown sugar syrup on the meat, wait 30–45 seconds for it to set, then repeat with a second thin coat; build the glaze in thin layers so it doesn’t pool and crystallize. For the final caramelization, brush one last thin layer and hold the chops over direct heat 20–60 seconds per side until the glaze is glossy and caramelized — watch carefully and move them if flame or smoking indicates burning. Finish cooking until the thickest part reaches 145°F (63°C) as measured with an instant-read thermometer.
6. Transfer the chops to a cutting board and rest 5 minutes so juices redistribute and the glaze firms slightly. Serve each person one chop (1 serving, about 350g) with any reserved warmed syrup spooned over or on the side.