The weather was still fairly decent last week, so I decided I would find a quick recipe for the grill. These were quick - I made the glaze inside the house while the pork chops cooked on the grill. Cutting a slit in them will prevent them from curling up as they cook. I did skip the cayenne as I didn't want them to be too hot for the kids. Tasty!
Grilled Honey-Glazed Pork Chops
Cook's Country Magazine
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
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.
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 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.
