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Sticky Honey Garlic Double Bone Pork Chops

Thick double bone pork chops cooked indirect to 130°F, seared with sticky honey garlic glaze to 140°F, rested to perfect 145°F finish.
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Ingredients Method Notes

Ingredients
  

Pork Chops:
  • 3 double bone pork chops 1.5-2 inches thick, ~1 lb each
  • 1 tablespoon kosher salt
  • 2 teaspoons coarse black pepper
  • 2 teaspoons garlic powder
  • 1½ teaspoons smoked paprika
Honey Garlic Sticky Sauce:
  • ¾ cup honey
  • ½ cup soy sauce or low sodium
  • 8 cloves garlic finely minced
  • 2 tablespoons butter
  • 2 tablespoons apple cider vinegar
  • 1½ tablespoons sriracha
  • 1 teaspoon grated ginger optional
Cornstarch Slurry:
  • 1½ teaspoons cornstarch
  • 2 tablespoons water
Optional Garnish:
  • Sesame seeds
  • Chopped green onions
  • Fresh lime wedges

Method
 

  1. Pat 3 double bone pork chops dry. Mix seasoning: 1 tbsp kosher salt, 2 tsp black pepper, 2 tsp garlic powder, 1.5 tsp smoked paprika. Season chops generously on all sides. Rest at room temperature 20-30 minutes.
  2. Preheat grill to 275-300°F using two-zone indirect setup. Add apple or cherry wood if smoking. Place chops on cool side over indirect heat.
  3. Cook indirect until internal temperature reaches 125-130°F, about 40-50 minutes. Check temperature in thickest part near bone starting at 35 minutes.
  4. Make sauce: Melt 2 tbsp butter, cook 8 minced garlic cloves 30-45 seconds. Add honey, soy sauce, vinegar, sriracha, and ginger. Simmer 5-7 minutes. Mix cornstarch with water, stir into sauce. Simmer 1-2 minutes until glossy and thickened.
  5. Increase grill to 450-500°F. Sear chops over direct heat 1-2 minutes per side, brushing generously with sauce during sear. Pull at 138-140°F internal temperature.
  6. Rest 8-10 minutes tented with foil to reach final 145°F. Brush with additional sauce. Garnish with sesame seeds, green onions, and lime. Serve immediately.

Notes

Two-stage cooking essential for thick chops - indirect to 130°F, then sear to 140°F, rest to 145°F. Don't sauce during indirect cook or honey will burn. Cornstarch slurry thickens sauce so it clings to meat. Pull at 138-140°F since carryover brings final temp to 145°F during rest. Use instant-read thermometer in thickest part near bone. Apple or cherry wood provide best smoke flavor for pork. Indoor option: sear in cast iron 2 min per side, finish in 375°F oven to 130°F, broil while glazing.

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