I liked the sound of this one from the start.
I like to mix sweet with hot, and I think it works best with pork.
So, I started with a thick bone-in pork chop, which I brined for a few hours.
For the heat and sweet glaze, I used real maple syrup, real butter, and some cayenne pepper.
While the pork chops were brining, I baked some red potatoes in butter, with a few sprigs of rosemary.
I tossed the chop onto the OTG, and brushed it with the sweet/hot glaze, flipping it constantly, until done.
Here is the finished product.
It was really farking good. The mix of sweet and heat was perfect on a pork chop. I had a feeling it would be good, and every once-in-a-while, I surprise myself by being right.