Easy Grilled Boneless Pork Chops
Why This Recipe Works
To produce juicy, well-charred boneless center-cut loin chops on the grill, we used a two-pronged approach. We brined the chops to improve their ability to hold on to juices during cooking, provide seasoning throughout, and increase their tenderness. To ensure we’d get a substantial browned crust before the interior overcooked, we looked to a unique coating of anchovy paste and honey. The anchovies’ amino acids couple with the fructose from honey to rapidly begin the flavorful Maillard browning reaction.