Grilled Brown Sugar Pork Chops with Sauerkraut
By Felix Grant
Prep
40 min
Cook
15 min
Total
55 min
Servings
2
Level
Medium
High grill heat will sear the meat before adding sugar to leave grill marks and avoid burning when applying the sugar-based glaze at the end of the cooking process. I enjoy this recipe with thick bone-in pork chops and sauerkraut topped with a sweet and tangy glaze. My favorite parts of the dish are the browned edges of the pork.
Use thick pork chops and preheat the grill to at least 450°F before placing the chops on it. I oil the grill grates with a paper towel before putting the chops on. Position pork chops at a 45-degree angle on the grill grates and press down to make good contact with the grates. Do not move the chop for 4 or 5 minutes. The chop should release easily from the grill when flipped.
Mix the brown sugar glaze while holding seasoned pork at room temperature for 30 minutes. Turn the pork over and transfer it to indirect heat before brushing on the brown sugar glaze. Cover and cook the pork. The brown sugar glaze edges should be darkened, not black. Check the internal temperature of the pork to prevent over- or undercooking.
Serve sauerkraut on the plate. Served with sliced pork and parsley. I like to dish a side of herbed rice and cowboy butter over the pork slices. Key Lime Bundt Cake would make a good dessert with the glaze and sauerkraut.
Why you'll love this recipe
- Thinly sliced chops have characteristic grill marks. Steamed chops are gray.
- The glaze is added after grilling. Adding a molasses glaze enhances the flavor without masking the grilled taste.
- After flipping, indirect heat helps the pork develop a caramelized sugar coating.
- An instant-read thermometer is inserted into a thick chop to measure its temperature.
- The sauerkraut served with the pork helps capture some of the glaze that might otherwise fall onto the plate.
- Parsley is added at the end to add green bits to the brown sauce.
Ingredients
- •2 thick-cut bone-in pork chops (approx. 1.5 inches (3.8 cm) thick, about 12 oz (340 g) each)
- •1 tsp kosher salt (for dry-brining)
- •½ tsp coarse black pepper
- •¼ cup dark brown sugar (packed, approx. 50 g)
- •1 tsp apple cider vinegar (or water, to thin the sugar into a paste)
- •1 cup fermented shredded sauerkraut (drained, approx. 150 g)
- •1 tbsp fresh parsley (finely chopped)
- •1 tbsp avocado oil (or other high-smoke point oil)
Instructions
- 1
Pat the pork chops completely dry with paper towels.
- 2
Season both sides with the kosher salt and coarse black pepper, then let the chops rest at room temperature for 30 minutes.
- 3
Whisk the dark brown sugar and apple cider vinegar in a small bowl until a thick paste forms.
- 4
Preheat the grill to high, at least 450°F (232°C).
- 5
Brush the grill grates with the avocado oil.
- 6
Set the chops on the grill at a 45-degree angle, press lightly, and sear for 4-5 minutes until dark brown grill marks appear.
- 7
Flip the chops, move them to indirect heat, brush the top with the brown sugar glaze, close the lid, and cook for 4-6 minutes until the internal temperature reaches 145°F (63°C).
- 8
Rest the pork for 8 minutes. Put sauerkraut on each plate, top with the chops, and sprinkle with finely chopped parsley.
FAQ
Nutrition (per serving)
Calories
485
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