Meat the DCS Grill

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MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Grilled Honey-

Glazed Pork Chops

SERVES 4

Be sure to break up any lumps of cornstarch in the vinegar

mixture in step 2; otherwise, the glaze won’t be smooth.

4 (10-ounce) bone-in pork rib or center-cut chops,

about 1 inch thick, trimmed

¼ cup sugar

1 teaspoon salt

1 teaspoon pepper

2 tablespoons cider vinegar

½ teaspoon cornstarch

¼ cup honey

1½ tablespoons Dijon mustard

½ teaspoon minced fresh thyme

⅛ teaspoon cayenne pepper

KEY STEPS:

GETTING THE GLAZE TO CLING

REDUCE A thin glaze runs off the

chops when it’s exposed to the

heat of the grill. Simmering the

glaze until it’s thick and sticky

helps it cling.

RUB Smooth chops offer nothing

for a glaze to grab. On the grill,

a sugar rub melts into a bumpy,

caramelized crust, which gives

the glaze a hold.

BRUSH The chops are cooked on

the cooler side of the grill first.

Then they’re brushed with glaze

and given a fast, hot sear; the

glaze never has time to melt off.

1. Cut 2 slits about 2 inches apart through fat and

connective tissue around outside of each chop. Combine

sugar, salt, and pepper in bowl. Pat chops dry with paper

towels and rub with sugar mixture.

2. Whisk vinegar and cornstarch in small saucepan

until no lumps remain. Stir in honey, mustard, thyme, and

cayenne and bring to boil. Reduce heat to medium-low

and simmer until glaze is reduced to ¼ cup, 5 to 7 minutes.

3. Turn all burners to high, cover, and heat grill until

hot, about 15 minutes. Leave primary burner on high and

turn other burner(s) to medium-low.

4. Clean and oil cooking grate. Place chops on

cooler side of grill, cover, and cook until meat registers

140 degrees, 3 to 5 minutes per side. Brush chops with

glaze and cook, glazed side down, over hotter side of grill

until caramelized, about 1 minute. Brush second side of

chops with glaze, ip, and cook 1 minute longer. Transfer

chops to platter, tent loosely with aluminum foil, and let

rest for 5 to 10 minutes. Brush chops with remaining glaze

and serve.