4 (10 oz.) bone-in pork rib or center cut chops, about 1 inch thick, trimmed
¼ cup sugar
1 tsp. salt
1 tsp. pepper
2 Tbsp. cider vinegar
½ tsp. cornstarch
¼ cup honey
1 ½ Tbsp. Dijon mustard
½ tsp. minced fresh thyme
1/8 tsp. cayenne pepper
Cut slits about 2 inches apart through the fat, outer edge of each chop. Combine sugar, salt, and pepper in a 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 a boil. Reduce heat to medium-low and simmer until glaze is reduced to ¼ cup, 5 to 7 minutes.
Charcoal grill: open bottom vent completely. Light large chimney starter filled with briquettes (6 qts.). 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.
Gas: 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 foil, and rest for 5 to 10 minutes. Brush with remaining glaze. Serve. Serves 4! Really easy and sooo delicious!
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