Having a good rapport with your local butcher is essential to getting quality cuts of meat. This recipe calls for some fairly specifically cut pork chops. You can purchase a whole roast and slice it thick to suit your needs, or you can have your local butcher do that for you.

Some may be concerned about the safety of cooking pork that is this thick. It is safe to eat pork that has been cooked to an internal temperature of 140°F you are safe. If there is a concern, use a meat thermometer to make sure.

1. Using the Napoleon® Cajun Injector, inject the center of each chop with ¼ of the Napoleon® Buffalo Injector Sauce. Rub the chops with Napoleon® Cajun Creole Spice, massaging seasoning into the meat. Cover and refrigerate until needed.
2. In a small bowl, whisk together Napoleon® Buffalo Injector Sauce and thick Balkan-style honey until combined and smooth. Set aside.
3. Preheat grill to medium-high heat.
4. Lightly brush corn, red onion, red pepper, and jalapeño pepper with olive oil, and season to taste with Napoleon® Cajun Creole Spice. Place vegetables onto grill and cook until lightly charred and tender, about 4-5 minutes. Remove vegetables from grill and allow to cool. Remove kernels from corn, and finely dice onion, red pepper and jalapeño pepper. Place into a medium sized bowl with ¼ cup olive oil, lime juice, chopped cilantro. Mix well and season with salt and coarsely ground black pepper to taste. Cover and refrigerate until needed.
5. Place seasoned chops onto grill and sear for 2-3 minutes on each side. Reduce heat to medium-low and close the lid. Slow roast for an additional 10-12 minutes, turning and basting occasionally with the buffalo and honey mixture, until chops are just cooked through and juices run clear. Give chops a final baste and remove from grill.
6. Serve immediately, topped with Fire Roasted Corn Salsa and extra basting sauce on the side.