Grilled Hickory Honey BBQ Pork Chops

Make the pork chop marinade. In a medium bowl, combine ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 3 minced garlic cloves, ½ teaspoon black pepper, 1 teaspoon paprika, ¼ teaspoon dried rosemary, and 3 tablespoons avocado oil. Stir until fully blended and the honey dissolves into the mixture. This creates a savory‑sweet marinade that tenderizes the pork chops and infuses them with flavor. Pat 4 boneless pork chops (1‑inch thick) dry, then place them in a bowl or zip‑top bag with the marinade, making sure they’re fully coated. Cover (if using a bowl) and refrigerate. Marinate for at least 30 minutes, but 1–4 hours gives the best flavor and tenderness.

Make the barbecue sauce. In a medium bowl, whisk together 1 cup ketchup, ⅓ cup honey, 2 tablespoons light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, a pinch of salt (about 1/16 teaspoon), and ¼–½ teaspoon hickory smoke powder until smooth. Pour the sauce into a medium saucepan over medium heat. Simmer for 12–15 minutes, stirring occasionally, until it thickens and deepens in color. Remove from the heat and let it cool to room temperature.

Let the pork chops sit at room temperature for about 20-30 minutes before grilling. Grill over medium-high heat for 4 minutes per side. During the last 2 minutes of cooking, brush the chops generously with your Hickory Honey BBQ Sauce, flipping once more to caramelize both sides. Cook until they reach an internal temperature of 145°F, then let them rest for 3–5 minutes so the juices settle.

Enjoy!

Love summertime grilling? Check out these recipes next:

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