Recipe Background
Well hot dang! Hot-Dang Pork Chops are really good! Really, really good! They're grilled until juicy with all the sweet and savory pork flavors fully unlocked and roasted, then brushed with a simple honey glaze. That glaze is everything — it enhances the natural pork flavors to the fullest, making an even more enticing dish than you can imagine! Hot-Dang Pork Chops will have everyone exclaiming with delighted surprise; they'll never expect how delicious these chops taste!
Well hot dang! Hot-Dang Pork Chops are really good! Really, really good! They're grilled until juicy with all the sweet and savory pork flavors fully unlocked and roasted, then brushed with a simple honey glaze. That glaze is everything — it enhances the natural pork flavors to the fullest, making an even more enticing dish than you can imagine! Hot-Dang Pork Chops will have everyone exclaiming with delighted surprise; they'll never expect how delicious these chops taste!
Ingredients
- 1 1/4 cups honey
- 1/4 cup soy sauce
- 8 cloves garlic finely chopped
- 1 teaspoon freshly ground black pepper
- 6 (14-ounce) pork chops
- kosher salt to taste
- green onions optional, to taste, sliced, for garnish
Directions
- In a saucepan over medium-high heat, add the honey, the soy sauce, and the garlic and stir to combine.
- Bring the honey mixture to a boil.
- Reduce the heat and simmer the honey mixture until the garlic is cooked, about 5 minutes.
- Transfer the saucepan from the heat.
- Add the black pepper to the honey mixture and whisk to combine.
- Lightly season the pork chops with the salt.
- Preheat the grill to 450 degrees F.
- Add the pork chops to the hot grill and sear them on both sides, while turning them frequently, until the chops develop a crust, about 3-4 minutes per side.
- Lower the heat to medium-low and cook, while turning the chops frequently, until they reach an internal temperature of 145 degrees F, about 15-20 minutes.
- Brush the pork chops with the honey glaze, reserving some for serving.
- Garnish the pork chops with the green onions and serve with the reserved honey glaze.
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