Directions

1. Place the chops on a rimmed baking sheet lined with parchment or butcher paper, and season both sides with Honey Garlic seasoning. Set aside for 30 minutes (or refrigerate uncovered up to 24 hours in advance).

2. Prepare a grill for two-zone cooking and build a medium-high fire.

3. While the grill heats, make the Soy Honey Glaze: combine the butter, crushed garlic cloves, thyme sprigs, honey, mirin, sake, unseasoned rice vinegar and soy sauce in a saucepan. Bring the mixture to a simmer over medium heat, and continue to cook, stirring occasionally, until the glaze thickens to a maple syrup-like consistency, about 10 minutes. Remove the saucepan from the heat and set aside while you grill the chops.

4. When the coals are glowing red and covered with a fine gray ash, heat a cast iron skillet over direct heat for 5 minutes. When the skillet is hot, add the oil and swirl to coat. Place the chops in the skillet and cook for 4-5 minutes, until they’re deeply browned (rotate the skillet as needed for even heating) before flipping. When the second side is golden brown (about 4-5 more minutes), pour the glaze over the chops, and then carefully tilt the skillet and use a spoon to coat the meat.

5. Remove the skillet from the heat after a couple minutes, when the internal temperature of the pork is 145℉ and the glaze is bubbly. Carefully remove skillet from the heat and allow the pork to rest for 5 minutes, then serve the chops and glaze with steamed rice and your favorite vegetable.