Instructions

1. 1
   Combine honey, salt, vinegar, rosemary, thyme, cayenne pepper, and minced garlic in a plastic zip-top bag. Add ice, and shake the bag until ice is mostly melted and mixture has cooled down.
2. 2
   Insert pork chops into the bag, and refrigerate for 1–2 hours.
3. 3
   Combine cracked peppercorns, paprika, and chili powder.
4. 4
   Take the pork out of the mixture and pat dry with paper towels. Discard remaining marinade.
5. 5
   Rub pepper mixture on both sides of each pork chop.
6. 6
   Quickly grease a high-heat grill with a flame-resistant towel soaked in oil and tied with twine.
7. 7
   Grill pork chops, covered, 2 minutes. Rotate 90 degrees, and cook for another 2 minutes. Flip and repeat this process on the other side.
8. 8
   Move to a plate and let rest, uncovered, for 5 minutes. Serve warm.