Grilled Pork Chops in Peach Hot Honey Glaze

Have you heard of Hot Honey Sauce? It’s a simple, rather straightforward condiment made of honey and red pepper flakes or fresh diced chili peppers. This fantastic addition to any dish is trending for 2023, and for good reason. Its sweet and spicy flavor kissed with a bit of apple cider vinegar marries the two flavors together perfectly, making it a prime choice for topping just about anything. With a longtime cult following dating back into the early 2000’s, fans of the premier brand of hot honey, Mike’s Hot Honey Sauce can be spotted adding the sweet and spicy condiment to pizza, biscuits, fried chicken, and even ice cream! 

For this recipe we’re jumping on the Hot Honey bandwagon and adding diced peaches, then using that base as a glaze for pork chops. The caramelization that the grill provides for the chops enrobed in peachy, spicy, honey goodness is for sure going to be a hit. For this recipe to be done right, you need some time to make the hot honey sauce and allow time for the chops to sit in a simple brine. Let me assure you, planning ahead and taking the time to do a few simple steps prior to grilling will lead you to perfection. 


Grilled Pork Chops in Peach Hot Honey Glaze

  • Author: Rachel VanDuzer



For the Hot Honey Sauce 

    • 1 c. honey

    • 1 peach – skins removed and diced into small pieces

    • 2 tsp. chili flakes

    • 1 Tbsp. apple cider vinegar

For the Pork Chops – Brine 

    • 6 c. of cold water

    • c. salt

    • ¼ c. sugar

    • 4 bay leaves and peel of an orange – optional

    • 2 Tbsp. of baking soda – Add in for ONLY the last 15 minutes of the brine

For the Pork Chops – Dry Rub

    • c. brown sugar

    • 1 beef bouillon cube – grated

    • 1 tsp. chili powder



For the Hot Honey Sauce 

    1. Add honey, diced peaches, chili flakes and vinegar to a small saucepan and heat hove medium heat.

    1. Heat the honey until you see small bubbles forming around the edges of the pan and allow to simmer for 5 minutes. Stir frequently and make sure to not boil the mixture too hard.

    1. After 5 minutes, remove from honey mixture from the stovetop and pour into a small heat safe bowl or mason jar that can be closed and set into the refrigerator to cool.

For the Pork Chops 

    1. Set up a brine in a large bowl, stir all ingredients with the exception of baking soda until they dissolve. Add in the 4 bone-in pork chops and allow to brine for 30 minutes or up to 2 hours.

    1. Add baking soda into the brine for the last 15 minutes. This will change the pH of the brine, and tenderize the meat prior to grilling.

    1. Light the grill and set on high, so it can reach around 450 degrees.

    1. Remove chops from the brine and dry completely. Prior to setting out on the grill, pat in the dry rub.

    1. Set pork chops on a high heat grill for 3 minutes to get nice grill marks. When turning, move the chops to the other side of the grill set to medium heat. Apply some of the hot honey peach sauce to the top side of the pork chops.

    1. Close the grill and bake for another 4 minutes. Check the internal temperature at the thickest part of the chop for a temperature of 145.

    1. Remove from the grill and arrange hot honey side down on a serving platter. Brush the other side with the hot honey sauce and allow the pork to rest for 5 minutes prior to serving.

Optional Serving Addition: Cut 2 peaches in half, remove the pit and brush them with some of the hot honey sauce. Set them on the grill for the 5 minutes the pork is resting. Then, cut them into slices and serve alongside the pork chops.

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