Directions

1. In a small saucepan, combine beer, honey, pepper sauce, garlic, and bay leaf.
2. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes.
3. Remove from heat and discard the bay leaf. Let the marinade rest and cool down.
4. Place pork chops in a 1-gallon resealable bag. Pour marinade over chops, then seal the bag and refrigerate for 2 hours.
5. Drain the pork chops and discard the remaining marinade.
6. Place chops on a kettle-style grill directly over medium-hot coal. Lower the grill hood and grill chops for 4–5 minutes.
7. Turn chops and grill for another 4–5 minutes, or until the internal temperature reaches 145 F.
8. Remove pork chops from the grill and allow them to rest for 3 minutes before serving.