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Old 01-02-2014, 06:33 PM   #1
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Perfect grilled pork chops.

I posted this at tonight's dinner thread but thought I'd better put it here too, lest I get in trouble.

I have a couple of beautiful big thick loin pork chops in brine and I'll be doing them outside on the hot grill as instructed by America's Test Kitchen. You mix together
1 1/2 tsp. honey
1 tsp. anchovy paste
1 tsp black pepper
1 Tbs. oil
brush mixture on chops and grill with spectacular results. They always have beautiful grill marks without over cooking them. They should test with an instant read thermometer at 145 degrees, and rest covered for 5-10 minutes.

I bet boneless skinless chicken breasts (so hard to grill to perfection) would do equally well, although they should test at 165 degrees.
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Old 01-02-2014, 06:44 PM   #2
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mmm, I can't wait to see them.
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Old 01-02-2014, 09:57 PM   #3
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Behold Pac...they were perfect in every way, she said modestly.

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Old 01-02-2014, 10:00 PM   #4
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Quote:
Originally Posted by Kayelle View Post
Behold Pac...they were perfect in every way, she said modestly.
I am gnawing through my iPad. Those look fantastic, and nothing to be modest about, Kayelle!
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Old 01-02-2014, 10:08 PM   #5
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Yum!

Every time I think of grilling in the winter we get a foot if snow, though!
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Old 01-02-2014, 10:22 PM   #6
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Thanks so much, Dawg and Jenny. Maybe they would do well on a stove top grill pan? I don't see why not.

For those less experienced cooks reading, it's important to use your instant read thermometer by inserting the probe in the side of the chop for an accurate read, and to snip the fat around the chop so that it stays flat on the grill before cooking.
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Old 01-02-2014, 10:47 PM   #7
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They look good and he recipe sounds delicious.
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Old 01-02-2014, 11:07 PM   #8
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I wish I could take the credit Andy, but AMT is so right on, in my opinion.

The honey helps with the browning, and the anchovy paste has the Umami quality with the pepper for the perfect combination, without ever being able to put your finger on that "something" perfect. Remarkable, no thanks to me really.

BTW, I follow the proportions of the recipe carefully, for two large chops.
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Old 01-02-2014, 11:46 PM   #9
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Those look so very good! You did very well, Kayelle.

I must ask though, of the anchovy paste? I have never heard of this before and I can't imagine putting this on pork chops but this is a new thing of cooking? I hate anchovies. Is the anchovy flavor very strong or does it add a better taste to them?

I'm sorry, I'm not trying to be critical, but when I just told Mamma, Carl and Laki of the anchovy paste, they were wondering too of this. We think this is interesting and we wonder how it works. We had just never associated anchovies with pork chops, is all.

With love,
~Cat
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Old 01-03-2014, 12:13 AM   #10
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I understand very well Cat. It sounds very weird doesn't it? It sounds strange to me too, believe me! Because I trust America's Test Kitchen I actually bought a tube of Anchovy Paste for just this reason, although I know that Anchovy Paste is often used and revered in Italian cooking, I've never used it. The taste of anchovies is very subtle, and hardly noticeable with this dish, but I'd imagine it's very necessary for the "Umami quality".

This is very interesting Give Anchovies Another Chance : NPR

and this... http://www.npr.org/templates/story/s...oryId=15819485
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