- 4
Ingredients
- 4 (10-ounce) bone-in pork rib or center-cutchops , about 1 inch thick, trimmed
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons cider vinegar
- 1/2 teaspoon cornstarch
- 1/4 cup honey
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon minced fresh thyme
- 1/8 teaspoon cayenne pepper
Preparation
Step 1
1. Cut 2 slits about 2 inches apart through fat and connective tissue around outside of each chop. Combine sugar, salt, and pepper in bowl. Pat chops dry with paper towels and rub with sugar mixture.
2. Whisk vinegar and cornstarch in small saucepan until no lumps remain. Stir in honey, mustard, thyme, and cayenne and bring to boil. Reduce heat to medium-low and simmer until glaze is reduced to 1/4 cup, 5 to 7 minutes.
3A. For a 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 grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. 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.
4. Clean and oil cooking grate. Place chops on cool part of grill and cook (covered if using gas) until meat registers 140 degrees, 3 to 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. Brush with remaining glaze. Serve.
STEP BY STEP: Getting the Glaze to Cling
BRUSH The chops cook over indirect heat until almost done. Then they’re brushed with glaze and get a fast, hot sear; the glaze never has time to melt off.
REDUCE Thin glaze runs off the chop in the heat of the grill. Simmering the glaze until it’s thick and sticky helps it cling.
RUB Smooth chops offer nothing for a glaze to grab. A sugar rub melts into a bumpy, caramelized crust as the chops grill, which gives the glaze a hold.