Start by firing up the grill until you’ve got the grates near 500°F. This high heat will kick start the Maillard reaction and produce maximum flavor. Sear your chops over direct heat until they’ve reached and internal temperature of 140°F. A little under the recommended minimum internal temperature of pork, but a great indication for when the chops are ready to pull off the fire. A short rest (approx. 5-10 minutes) will allow the residual heat to take the temp to the USDA standard 145°F. Perfect!

While your chops are sizzling, brown your garlic in a medium-size sauce pan. Add the green onions, ginger, soy sauce and honey. (I’ve found that freezing the ginger root will make it easier to grate and will keep the meat of the root from turning into a mash.) Whisk the mixture together and let simmer for 5 minutes. Season to taste with pepper, however avoid adding more salt. The soy sauce will bring plenty of salt to the dish. Once the sauce has sufficiently thickened, you’ve got a few decisions to make. Brush the sauce on the chops as they come off the grill, or slice the chops (this is ideal when cooking boneless cuts) and finish the dish with a light drizzle.

With garlic mashed potatoes on the side and fresh grilled corn on the cob to finish the job, this twist on the classic grilled pork chop will keep your guest coming back. Remember to keep it fresh, simple and delicious.