Smoky Grilled Honey Garlic Pork Chops

aka The Sweet Heat Sizzler

Growing up in Georgia, my daddy had one rule at the grill — if it ain’t got a glaze, it ain’t worth the charcoal. These honey garlic pork chops are my spin on his philosophy, and honestly, they might be the most requested thing I make all summer long. The combo of raw honey, fresh garlic, and a little kick from red pepper flakes creates this sticky, caramelized crust that’ll have your whole neighborhood following the smoke signal to your backyard. I like to serve these with grilled corn and a cold sweet tea, but they’re honestly perfect standing right there at the grill with a paper towel in hand.

Ingredients

• 4 bone-in pork chops (about 1 inch thick, ~6 oz each)
• 3 tablespoons raw honey
• 2 tablespoons coconut aminos
• 1 tablespoon avocado oil
• 6 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• Sliced green onions for garnish

Instructions

1. Make the glaze: In a small bowl, whisk together the raw honey, coconut aminos, avocado oil, minced garlic, smoked paprika, red pepper flakes, onion powder, salt, and black pepper until well combined.
2. Marinate the chops: Pat the pork chops dry with paper towels. Place them in a shallow dish or zip-lock bag and pour about two-thirds of the glaze over them, reserving the rest for basting. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
3. Preheat the grill: Heat your grill to medium-high heat, around 400°F (200°C). Clean and oil the grates with a paper towel dipped in avocado oil.
4. Grill the chops: Remove pork chops from the marinade and place directly on the grill grates. Cook for 4–5 minutes per side, basting with the reserved glaze each time you flip. Look for deep golden grill marks and an internal temperature of 145°F (63°C).
5. Rest and garnish: Transfer the chops to a cutting board and let them rest for 5 minutes — this keeps all those juices locked in. Drizzle any remaining glaze on top, sprinkle with fresh thyme and sliced green onions, and serve immediately.

Tips

• Don’t skip the rest! Cutting into pork chops too early lets all the juices run out.
• Bone-in chops stay juicier on the grill than boneless — the bone acts as an insulator.
• If your honey glaze starts to burn, move the chops to indirect heat and close the lid for the last couple of minutes.
• These are amazing with grilled pineapple rings on the side for a sweet contrast.
• Leftovers (if there are any!) slice beautifully over a rice bowl the next day.