Grillin'

Last night we had boneless pork chops, and finally employed what will henceforth be referred to as The Sarah Method. Phenominal is another way to describe it.

When we first moved here, we were invited to a lovely dinner al fresco, wherein our hostess - Sarah - began throwing meats and veggies on the grill while we chatted. We sat at an old wooden table covered with a beautiful white table cloth, secured against the evening breeze with sparkling white candles in hurricane lamps, and the occasional casual flower arrangement. The platter brought back from the grill was heavily laden with meat, and the first I tried was a revelation.

"This is pork?" I couldn't believe it...moist and flavorful, it was nearly as tender as the rib-eye steak next to it. Having suffered through many balsa-wood-like experiences with pork (and chicken) at the hands of my mother, I had no idea boneless chops could be so amazing.

As is common with talented, intuitive cooks, Sarah explained her method in vague terms, as though I understood grilling techniques inherently. Because I am a white-knuckles-on-the-recipe-card cook myself, it took years for me to get it. Luckily, my husband and grill maestro was willing to try it as well. The method is this:

- [Brine the pork - 2 chops go in a gallon zip-top bag with 3 cups cold water, 1/2-ish cup of brown sugar and 1/4 cup kosher salt - for one hour in the fridge]
- Marinate the chops in whatever you like for 15 minutes - 1 hour - we used olive oil, fresh chopped garlic and herbs, onion powder, kosher salt, Worcestershire sauce and balsamic vinegar
- Sear the chops on high heat for 2 - 2 1/2 minutes per side, depending on thickness
- Turn all burners to low (or move off coals), and place chops on HD foil directly on the grates, formed into a sort of bowl, and add the marinade overtop - place thermometer probe in one chop
- Cook 4 - 5 minutes per side, looking for 138 degrees
- Immediately remove chops from the grill and tent tightly in foil
- Over the next 5-10 minutes the temp in the chops will rise to 145 - perfect for killing any nasties within the meat or marinade
- Serve hot with anything green - we had arugula with a balsamic vinaigrette and shaved Reggiano-Parmesano, plus italian bread with olive oil for dipping. Fan-stinking-tastic.

Voila - moist and tender, flavorful as all get-out. ENJOY.