You need the perfect temperature for your grilled pork chops. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
Season chops with salt, pepper and garlic powder just before cooking.
Heat oil in the KUDU cast iron over medium high heat until hot. Sear chops on both sides until golden and cooked through (approx 4-5 minutes each side). Transfer up to grill; set aside.
Reduce heat to medium. Melt butter in the cast iron, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (approx 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), stirring occasionally.
Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until the edges are slightly charred.
In a large sauce pan bring water to a roiling boil. Season heavily with salt. Gradually add in the cornmeal and stir with a wooden spoon.
While polenta is cooking spray a casserole dish with a small amount of cooking spray.
Line the dish with saran wrap and set aside.
Once the polenta has thickened (approx 30 mins), check for seasoning and add salt if necessary.
Pour the mixture into the saran wrap lined dish. Add another layer of saran wrap on top and smooth it down directly on top of the polenta.
Place into the refrigerator for approx. 2 hours to set up.
When you are ready to make the polenta cakes, lift the polenta out of the dish, remove saran wrap and place onto a cutting board.
Using a round cookie cutter or glass make six polenta circles (cakes).
Lower the KUDU grill to high heat and brush oil or butter onto polenta cakes and place on grill.
Cook until a golden crust has formed on both sides, turning as little as possible for nice grill marks.