Caramel-Glazed Pork Chops

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.

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.

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.

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.