Easy Grilled Pork Chops From
Cook’s October 2012
6 (6-to 8-ounce) boneless pork chops, ¾ to 1 inch
thick
3 Tablespoons salt
1 Tablespoons vegetable oil
1 ½ teaspoons honey
½ teaspoon fresh ground pepper
1. Cut slits
about 1” apart through outer layer of fat and connective tissue on each chop to
prevent buckling. Dissolve salt in 1 ½ quarts cold water in large container. Submerge
chops in brine and let stand at room temperature for 30 minutes.
2. Whisk together
oil, honey, anchovy paste, and pepper to form smooth paste. Remove pork from
brine and pat dry with paper towels. Using spoon spread half of oil mixture
evenly over 1 side of each chop (about ¼ teaspoon).
3. For a gas
grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Leave primary burner on high and turn off other burner(s).
4. Clean and
oil cooking grate. Place chops, oiled side down, over hot part of grill and
cook, uncovered until well browned on first side, 4 to 6 minutes. While chops
are grilling, spread remaining oil mixture evenly over second side of chop. Flip
chops and continue to cook until chops register 140 degrees, 4 to 6 minutes
longer (if chops are well browned but register less than 140 degrees, move to
cooler part of grill to finish cooking). Transfer chops to plate and let rest
for 5 minutes.
Note: Tasty, Juicy, and Delicious!!!
