Doesn’t that pork chop look AMAZING?! I do believe that’s the thickest, most delicious looking pork chop I’ve ever seen. And it tasted every bit as good as it looks.
This is actually a meal that my awesome husband made me last week while I was sick with the flu! He certainly knows how to work a grill. The only downside is that I didn’t have much of an appetite. BUT! Even though I couldn’t eat all of it (I mean, come on that’s a really big pork chop) I was still able to taste just how good it was (and enjoy it as leftovers another day). So even though I felt absolutely miserable from my head to my toes, my husband’s cooking of these crazy good chops definitely brightened me up a bit.
I’ve posted a similar recipe before called Honey Rosemary Pork Chops, and it’s actually the reason I decided to give this recipe a try. The Honey Rosemary marinade was absolutely divine. Apparently pork chops and honey were made for each other because any time you combine the two, you get deliciousness. This glaze is a little bit thicker and sweeter than the first one. I’m not sure which one I like better! You should try them both and let me know which one you prefer.
- 4 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
- 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.
- 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.
- 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.
- 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.
- 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: We Call Him Yes! Chef!