• 4 New York (top loin) pork chops, 1-inch thick
  • 1 12-oz can beer
  • 3 tablespoons honey
  • 1 tablespoon hot habanero pepper sauce
  • 1 1/2 clove garlic, minced
  • 1 bay leaf

For marinade, in a small saucepan combine beer, honey, pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag and refrigerate for 2 hours.

Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4-5 minutes. Turn chops and grill for 4-5 minutes more or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Servings: 4

At your next tailgate, kick it up an notch with these tasty chops. Serve with Dilled Cucumber Salad and Grilled Salsa-Cheese Dip with chips and vegetables.

Calories: 231 calories

Protein: 23 grams

Fat: 6 grams

Sodium: 145 milligrams

Cholesterol: 57 milligrams

Saturated Fat: 2 grams

Carbohydrates: 17 grams

Fiber: 0 grams