I love pork a lot – so much so that I have a pig tattooed on my right arm. I especially love grilled pork, the combination of charred and piggy flavors is amazing! For this recipe you’ll want thick, high-quality bone in pork chops (if you can find them). I used Berkshire chops that were about 1 inch thick. Berkshire pork is from a heritage breed of pig and is generally more flavorful and juicy (due to its higher fat content) than standard grocery store pork. You can find Berkshire pork at specialty butchers (support small retailers!).
Start this process an hour or two (minimum) before you’re going to cook the chops :
- Place the chops on a wire rack set on top of a sheet (or roasting) pan
- Sprinkle generously (both sides) with salt and pepper
- Right before cooking make a mixture of dijon mustard, honey, apple cider vinegar, and hot sauce. Exact proportions don’t matter much but, for four chops, I used about a tablespoon of each (less of the hot sauce)
- Meanwhile, heat a grill to high heat, clean it, and -when hot – spray with non-flammable non-stick cooking spray
- Grill the chops for 7-8 minutes total, flipping every 60 to 90 seconds.
- Watch them carefully as the honey can cause them to burn (oops, a couple of mine got a little crispy!)
- Cook until the chops reach 140 degrees in the center. Use your Super Fast Thermapen to check. Don’t overcook them, pork doesn’t need to be cooked to death!!!
- Enjoy!