The combination of hickory smoke with sweet and tang of the glaze work wonders on some thick cut pork chops.

Total Time: 45 minutes
Servings: 4


  • 2 Hickory Grilling Planks
  • 6 oz. IPA or Beer of choice
  • ¼ cup Balsamic Vinegar
  • ½ cup Brown Sugar
  • 4 thick cut bone-in Pork Chops
  • Kosher Salt and Pepper

Chef's Tip

We like IPAs but any beer style will add its own characteristics to this recipe.


  1. Preheat the grill or oven to 400°F and soak the planks in hot water for at least 15 minutes.
  2. Add the beer to a sauce pan and reduce by half.
  3. Add the vinegar and sugar, and bring to a simmer. Cook for 5 minutes until syrupy, set aside to cool. This can be done in advance.
  4. Salt and pepper both sides of the pork chops and place on the planks. Brush the pork liberally with the syrup, reserving a little for later.
  5. Set the planks on the grill and cook for 15-20 minutes, or until pork reaches an internal temperature of 145°F. Add more glaze for the last 5 minutes of cooking.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Plank