For the pork chops, dry them of any moisture with a paper towel and coat them with a little oil to help the seasoning stick.

Make the pork chop rub by combining in a bowl 2 T steak seasoning (I used Fiesta brand), 1/4 c. grated pioncillo sugar or brown sugar, and 1 t. chili powder.

Prepare the charcoal grill. Start the charcoal, I used 5-6 large chunks of mesquite charcoal made by barbecue and grilling favorite, BBCharcoal. You can use any blend of charcoal you like, just use plenty of it so you can get a good sear.

When the charcoal is beginning to gray over and you can hold the palm of your hand over the coals for at least 3 seconds without pulling it away, the charcoal is ready to begin grilling. Make sure to clean your grill with a grill brush for best flavor.

I place the ingredients for the hot honey butter in a cast iron pot right on my grill to melt and marry the flavors together. This can also be done over medium heat in a small sauce pan and the sauce can be brought out when you're ready to glaze the pork chops.

Place the pork chops on the grill grate. Cover with the grill lid. Cook 4 min, flip, coat with honey sauce using a grill brush. Cover with the grill lid, cook an additional 4-5 minutes, or until a temperature probe registers 145 degrees.

Use extra glaze to coat the pork chops if desired. Remove to a plate and let them rest 10 minutes before serving.