Ingredients
- FOR THE GLAZE—
- 1 ⁄4 cup lime juice
- 1 ⁄4 cup ketchup
- 1 ⁄4 cup packed light brown sugar
- 3 Tbsp. honey
- 1 Tbsp. red pepper flakes
- FOR THE PORK CHOPS—
- 4 pork rib chops, 1-inch thick
- 1 ⁄4 cup olive oil
- 2 tsp. black pepper
Preparation
Step 1
Prepare grill for indirect grilling, heating one side to medium-high heat and keeping the other side unlit.
Combine lime juice, ketchup, brown sugar, honey, and red pepper flakes for the glaze in a bowl; set aside half the glaze for serving and use remaining half during grilling.
Trim pork chops of fat. Rub chops with oil and season with salt and pepper.
Grill chops, covered, over heated side of grill for 3 minutes. Rotate chops 90 degrees and cook for another 3 minutes. Flip chops and place over unlit side of grill for 3 minutes. Brush chops generously with glaze. Cook chops until meat reaches an internal temperature of 155 degrees, 6–8 minutes.
Remove chops from grill; tent with foil and allow chops to rest for 5 minutes. Serve chops with reserved glaze and Creamy Mustard Greens.
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Steps to Success
1. Start grilling chops directly over medium-high heat with bones facing 4 o’clock.
2. After 3 minutes, turn the bones so they face 8 o’clock. Grill another 3 minutes, then flip chops over.
3. Brush the chops with glaze and finish cooking them for 6–8 minutes over indirect heat (no flame).