Preparation Steps
1
- Combine honey, Dijon mustard, lemon juice, soy sauce, and garlic in a bowl.
2
Stir until sugar dissolves.
3
- Place pork chops in large resealable plastic container or bag.
4
Pour marinade over pork chops; seal bag/container.
5
Refrigerate for at least 4 hours (preferably overnight), shaking container or turning bag occasionally.
6
- Prepare barbecue (medium-high heat).
7
Sprinkle pork chops with fresh cracked pepper.
8
- Grill pork chops until instant-read thermometer inserted into center of chops registers 145 F to 150 F, about 5-7 minutes per side, brushing with leftover marinade and moving chops to cooler part of rack if burning.
9
- Transfer chops to platter; cover with foil, and let stand 5 minutes.
10
Serve.