Grilled Honey-Glazed Pork Chops

By ccavaletti

Ingredients

• 4 (10 oz) bone-in pork or center-cut chops, about 1 inch thick, trimmed
• 1/4 c sugar
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp cider vinegar
• 1/2 tsp cornstarch
• 1/4 c honey
• 1-1/2 Tbsp Dijon mustard
• 1/2 tsp minced fresh thyme
• 1/8 tsp cayenne pepper

Details

Servings 4

Preparation

Step 1

Cut two slits about 2 inches apart through fat and connective tissue around outside of each chop. Combine sugar, salt, and pepper in a bowl. Pat chops dry with paper towels and rub with sugar mixture.

Whisk vinegar and cornstarch in small saucepan until no lumps remain. Stir in honey, mustard, thyme and cayenne and bring to a boil. Reduce heat to medium-low and simmer until glaze is reduced to 1/4 cup, 5-7 minutes.

For Charcoal Grill:

Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.


For a Gas Grill:

Turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.


Clean and oil cooking grate. Place chops on cool part of grill and cook (covered if using gas) until meat registers 140º, 3-5 minutes per side.

Brush chops with glaze and grill, glazed side down, over hot part of grill until caramelized, about 1 minute. Repeat with second side of chops.

Transfer chops to platter, tent loosely with aluminum foil, and rest for 5 to 10 minutes.