Ingredients
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Procedure
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- Combine honey, salt, vinegar, rosemary, thyme, cayenne pepper, and minced garlic in a plastic zip-top bag. Add ice, and shake the bag until ice is mostly melted and mixture has cooled down.
- Insert pork chops into the bag, and refrigerate for 1–2 hours.
- Combine cracked peppercorns, paprika, and chili powder.
- Take the pork out of the mixture and pat dry with paper towels. Discard remaining marinade.
- Rub pepper mixture on both sides of each pork chop.
- Quickly grease a high-heat grill with a flame-resistant towel soaked in oil and tied with twine.
- Grill pork chops, covered, 2 minutes. Rotate 90 degrees, and cook for another 2 minutes. Flip and repeat this process on the other side.
- Move to a plate and let rest, uncovered, for 5 minutes. Serve warm.