Easy Grilled Boneless Pork Chops

By Valarie

If your pork is enhanced, do not brine it in step 1. Very finely mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste.

Ingredients

• 6 6 to 8-ounce) 3/4 to 1 pork chops, 3/4 to 1 inch thick
• 3 3 3 tablespoons salt
• 1 1 1 tablespoon vegetable oil
• 1 1/2 1 1/2 1/2 teaspoons honey
• 1 1 1 teaspoon anchovy paste
• 1/2 1/2 1/2 teaspoon pepper
• 1 1 1 recipe relish (optional) (see related content)

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

1. Cut 2 slits about 1 inch apart through outer layer of fat and connective tissue on each chop to prevent buckling. Dissolve salt in 1 1/2 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 1/4 teaspoon per side).

3B. 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).