bknox
Head Chef
This may not be exactly grilling but certainly partially grilling. I saw a cool trick and was wanting to try it out. I may have cooked these a bit long but next time perfection. Luckily my wife purchased these really thick pork chops and in my reading up on how to cook them through without destroying them I saw something very interesting.
These are to thick to grill and keep them juicy, even though I brined them as well, so what I found was this. Braise them until they are cooked (USDA- 145 degrees minimum for safe pork) and finish them on the grill. But to get the nice brown color and what looks like a longer slower cook I mixed 1 teaspoon sardine paste into 1 tablespoon honey. Worry not the sardine flavor did not come through the seasoning I was using. I used this mixture as a baste just before grilling and again when I flipped them. According to America's Test Kitchen the proteins in the sardines allow for easier browning as they are already broken down and at that stage, ready for browning. I thought this was a nice trick for finishing on the grill and if you were not standing there would not know the difference.
These are to thick to grill and keep them juicy, even though I brined them as well, so what I found was this. Braise them until they are cooked (USDA- 145 degrees minimum for safe pork) and finish them on the grill. But to get the nice brown color and what looks like a longer slower cook I mixed 1 teaspoon sardine paste into 1 tablespoon honey. Worry not the sardine flavor did not come through the seasoning I was using. I used this mixture as a baste just before grilling and again when I flipped them. According to America's Test Kitchen the proteins in the sardines allow for easier browning as they are already broken down and at that stage, ready for browning. I thought this was a nice trick for finishing on the grill and if you were not standing there would not know the difference.
