Grilled Honey-Glazed Pork Chops

Why this recipe works:We battled glazes that slid right off the chops, while chops appeared slightly lacquered required such lengthy grilling and basting times that the meat was as a dry as a bone. We rub our chops with a sugar mixture that caramelizes on the grill creating a rough surface for our super-reduced glaze to stick to. Oh, and the meat is perfectly cooked too.

Serves 4

Ingredients

  • 4 (10-ounce) bone-in pork rib or center-cut chops, 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

Instructions

  • 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

[Source: Yes!Chef!, Aug-22-12]

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