• 6 Tablespoons of McIntyre Farms Shagbark Hickory Syrup

• 3 Tablespoons of Soy Sauce

• 3 Tablespoon of Olive Oil

• 1.5 Teaspoon of Smoked Paprika

• 3 Cloves are minced Garlic

• 3 lbs. of Pork Chops, I used 1/2'“ thick, bone-in loin chops.

Mix ingredients in a bowl and whisk together.

Place Chops and Marinade in air tight container and store in fridge for at least an hour. 4 hours or so is best.

Preheat Grill to Medium/ High heat. We have three burner grill. We light two burners for direct heat and reserve 1 for indirect.

Once hot, make sure to clean your grates

Place chops over heat and place on grill. Close top.

After 4 mins, flip chop, close top

After 4 mins, flip chop, and check temperature. I like 145 degree for doneness.

If not at close to temp, and you’ve cooked on both side, then move to indirect and check again after 5 mins. This will slow the cooking process.

While cooking, move remaining marinade to sauce pan. Bring to a low boil and let simmer for a few mins. Serve with chops.

Let Chops Rest for at least 5 mins.

Enjoy!

This recipe comes to us from our dear friend John Deaton! Thanks for supporting us and sharing this recipe.