Prepare the marinade

1. In a small saucepan, combine beer, honey, pepper sauce, garlic, and bay leaf.
2. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes.
3. Remove from heat and discard the bay leaf.
4. Place pork chops in a 1-gallon resealable bag. Pour marinade over chops, then seal the bag and refrigerate for 2 hours.

Grill the pork chops

1. Drain the pork chops and discard the remaining marinade.
2. Place chops on a kettle-style grill directly over medium-hot coals. Lower the grill hood and grill chops for 4–5 minutes.
3. Turn chops and grill for another 4–5 minutes, or until the internal temperature reaches 145°F.
4. Remove pork chops from the grill and allow them to rest for 3 minutes before serving.