Tangy mustard-based BBQ sauce over charcoal-grilled center-cut pork chops.
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In a medium bowl, whisk together the mustard, honey, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, paprika, and cayenne until smooth.
Set aside half of the sauce in a small jar to serve at the table, using the other half for basting.
Season both sides of the pork chops generously with salt and black pepper.
Prepare your charcoal grill for medium-high direct heat, ensuring the grates are clean and lightly oiled.
Place the pork chops on the grill and cook for 4 to 5 minutes on the first side without moving them to get a good sear.
Flip the chops and immediately brush the grilled side liberally with the Carolina Gold sauce.
Continue grilling for another 4 to 5 minutes, flipping once more to glaze the other side, until the internal temperature reaches 145°F (63°C).
Remove the pork chops from the grill and let them rest for 5 minutes before serving with the reserved sauce.
