By Teri Cayton
The Parsons Advocate
Just a few short weeks until school starts again and I bet the kids are just thrilled, NOT. It is another month down and that much closer to the end of another year. It seems the birthdays are coming far too fast anymore. Momma Said, “Make a wish and hope it comes true.”
We are in the heat of the summer now and I am talking HOT, HOT, HOT! We have had some days with triple digit heat index and that is really hot for these parts. I feel like I am melting every time I step outside. I have sweat running everywhere and when I say everywhere, I mean everywhere.
I planted some hostas that a neighbor gave me and I really did think I was going to pass out before I got done. I did hear on the news that the oceans are so warm this year that it is affecting the fish breeding times. I heard the water in Florida is like bath water. Momma Said, “That is so only if your bathtub has sharks in it.”
Honey BBQ Grilled Pork Chops
- 1 TABLESPOON kosher salt
- ½ TEASPOON freshly ground black pepper
- ⅛ TEASPOON cayenne pepper
- ½ TEASPOON sugar
- 4 bone-in thick cut pork chops at least 1-inch thick
- olive oil
HONEY BBQ SAUCE:
- ⅓ CUP honey
- ½ CUP ketchup
- 2 TABLESPOONS apple cider vinegar
- 1 TABLESPOON soy sauce
- 1 TABLESPOON Dijon mustard
- 1 TABLESPOON grated onion or ½ teaspoon onion powder
- ½ TEASPOON paprika
- Combine the salt, black pepper, cayenne pepper and sugar together in a small bowl. If the chops have a thick edge of fat on them, score the fat 2 or 3 times around the edge of the pork chop so the chop stays flat while cooking. Generously season the pork chops on both sides with the spice mixture. Place the chops on a rack over a rimmed pan and refrigerate uncovered for 8 to 16 hours. Remove the pork chops from the fridge 1 hour before grilling.
- To make the Honey BBQ Sauce, combine the honey, ketchup, apple cider vinegar, soy sauce, Dijon mustard, onion and paprika in a medium saucepan. Bring the mixture to a boil, lower the heat and simmer for about 15 minutes.
- Pre-heat your outdoor grill, creating two different heat zones. One section of your grill should be high heat and the other section should be a little cooler, or more like medium heat.
- Brush the pork chops with a little olive oil. Place the pork chops on the hot zone of the grill for 3 minutes on each side to sear the outside of the chops. Then move the pork chops to the medium zone, brush with the honey BBQ sauce and continue to cook for an additional 4 to 8 minutes, depending on the thickness of the chops. Flip and brush again with sauce. The pork chops should reach a temperature of 150°F with an instant read thermometer.
- Remove the chops from the grill and let them rest for 5 minutes before serving. Transfer the chops to plates and serve. If you have any leftover honey BBQ sauce, you can bring it to a boil and serve it at the table with the chops.