4teaspoons(20ml)olive oil, more for greasing the grill
Honey Mustard Glaze
¼cup(60ml)honey
¼cup(60ml)Dijon mustard, ground
¼teaspoonground cinnamon
Instructions
Make the Seasoning -In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and chili powder.
Season the Pork - Dry the surface of the meat with paper towels. Evenly season each side with about ¼ teaspoon of the seasoning mix. Drizzle about ½ teaspoon of olive oil on each side, rubbing onto the surface to coat evenly.
Preheat the Grill - Preheat the grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Keep one burner off for indirect heat cooking. Clean and carefully grease the grates with the oil.
Grill the Pork - Add the pork chops to the grill, lightly pressing for better contact with the grates. Cover and cook until char marks form, about 3 to 4 minutes. Flip, cover, and cook until the internal temperature reaches 135 to 140°F (57 to 60ºC) on a meat thermometer, about 3 to 5 minutes, depending on thickness. Move to the indirect heat side if browning too quickly. When ready, transfer to a cutting board to rest.
Glaze - In a small bowl, combine the honey, mustard, and cinnamon. Generously brush the honey mustard glaze on top of the pork.
To Serve - Rest for 5 minutes before slicing or serving. Serve with any remaining glaze on the side.
Notes
Using Boneless Pork Chops: Check for doneness sooner after cooking for about 3 minutes per side. Add more time as needed. The pieces will cook faster, depending on thickness.
Storing: Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Cover a microwave on a high setting in 15 to 30-second increments until hot.
Make it Paleo: Use sea salt instead of kosher salt. Use our maple syrup instead of honey.