- 1/2 cup honey
- 1/4 cup soy sauce
- pinch of hot red pepper flakes
- freshly ground black pepper
- 8 (4- to 6-ounce) center-cut boneless pork chops, cut 1/2 inch thick
- Canola oil
- 2 large Vidalia onions, sliced 1/2 inch thick
Combine the honey, soy and pepper flakes in a small bowl and season to taste with pepper.
Heat your grill to high.
Brush the chops on both sides with oil and season with salt and pepper. Set aside a few tablespoons of glaze for brushing the cooked chops.
Grill the pork chops until lightly crusty, 4 to 5 minutes.
Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill, brushing often with glaze, until just cooked through, 3 to 4 minutes.
Remove the chops to a platter and brush with the reserved glaze.
Brush the onion slices with oil and season with salt and pepper.
Grill the slices until browned, 3 to 4 minutes per side. Serve the chops with the onions on the side.