Directions

For the Hot Honey Sauce 

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

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

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

1. 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. 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. 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.