Heartland Barbecued Pork Chops

These Midwestern-style grilled pork chops get their sticky, caramelized crust from a homemade honey barbecue glaze that goes on in layers while they cook over direct heat. The sauce is dead simple: barbecue sauce, honey, Worcestershire, mustard, and a dash of hot sauce mixed together in a bowl.

Thick-cut chops (about 1 ¼ inches) are a must here. Thin chops dry out over high heat before the glaze has time to build up and caramelize. Let the first side get a good sear before you start brushing on sauce, then keep flipping and layering it on. Each coat builds more sticky, smoky bark.

The honey in the glaze means it can burn if your coals are raging. Medium-hot coals give you that char without turning the sugars bitter. If you see the edges blackening too fast, move the chops to a cooler part of the grill.

Kitchen Tips

• Bring chops to room temperature for 20 minutes before grilling for more even cooking.
• Discard leftover sauce that touched the brush since it contacted raw pork.
• Let the chops rest for 5 minutes after pulling them off the grill. The juices redistribute and each bite stays moist.

Variations

• Add a splash of apple cider vinegar to the sauce for a Carolina-style tang.
• Swap honey for maple syrup and add a pinch of smoked paprika for a deeper, smokier glaze.
• Use this same sauce on grilled chicken thighs or bone-in chicken breasts.