Honey Mustard Butter Basted Pork Chops

Instructions

1. 01

   Pat pork chops dry and season generously on both sides with kosher salt and black pepper. Don't overthink it — pork loves salt, and simple seasoning lets the baste do the heavy lifting. Finish with a light coat of oil.

2. 02

   Fire up your Kamado Joe with a two-zone setup — direct heat on one side for searing, indirect heat on the other for finishing. This setup gives you full control over the cook from start to finish.

3. 03

   Place the KJ Baster directly on the grill over the direct side. Add butter and let it melt, then stir in the Dijon mustard and honey. Watch for that beautiful butter smoke — that's flavor building right in front of you.

4. 04

   Place chops over the direct heat side. Do a quick drag test on the grates first — if they don't stick, you're ready to go. Sear until you have a deep, golden crust and the caramelization is just right.

5. 05

   Once you like your sear, paint the chops generously with the honey mustard butter baste, then move them to the indirect side to finish. From here, it's all about the basting game: Baste → Flip → Baste → Flip Repeat this process 4–5 times, building up a gorgeous, lacquered glaze with every pass. Each layer adds more complexity, more color, and more flavor.

6. 06

   Cook until the internal temperature reaches 147°F. Pork chops don't need to be cooked to death — pull them at 147°F for a juicy, tender result with just the right amount of pink.

7. 07

   Let the chops rest for a few minutes before serving. The glaze will set, the juices will redistribute, and you'll be left with something truly worth writing home about.