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1
Note: this recipe calls for a cast iron grill griddle, but a standard broiler pan will certainly suffice.
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2
Add the beer and garlic salt to a medium sauce pan and whisk to combine.
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3
Heat the pan over medium heat and add the chili sauce, brown sugar, vinegar, Worcestershire, Pickapeppa, and honey.
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4
Whisk the sauce ingredients together and bring to a simmer.
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5
Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside.
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6
Season both sides of each chop with salt and pepper and let sit at room temperature for 20-30 minutes.
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7
Move your oven rack so that it is about three or four inches from the broiler element (top of your oven).
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8
Put the griddle/pan on the rack and preheat your oven to 550 degrees for about 20 minutes.
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9
Turn the oven to broil.
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10
Brush both sides of each chop with a thin coat of canola oil.
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11
Broil the chops on the griddle/pan for three minutes.
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12
Flip the chops over, brush quickly with the sauce, and broil for another three minutes.
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13
Brush the top of each chop quickly with the sauce, broil for another 30 seconds.
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14
Note that these cooking times are approximate for medium-rare, so adjust accordingly.
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15
Remove the chops to a platter, tent with foil, and let them rest for about five minutes.
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16
Drizzle each chop with sauce, serve and enjoy!
