YIELD:
2
PREP TIME:
Not specified
COOK TIME: 15 - 20 minutes
INGREDIENTS
2 boneless pork loin chops about 1 inch thick
Kosher or sea salt to taste
Freshly ground black pepper
canola oil
DIRECTIONS
Pork loin chops are very lean and will dry out if left on direct heat too long. A fast and hot sear and finished in a holding pan away from direct heat is the Sear & Hold method and I I recommend it for this cook.
Prep Time: 5 minutes
Cook Time: 15 - 20 minutes
Serves: 2-3
Dry pork chops with paper towel on both sides and season with salt (this is a very light seasoning so far less than ¼ tsp per chop) Allow to rest with you Pre-heat grill to Medium-High (450F degrees) heat.
Spritz the chops on both sides with canola oil and place on clean hot grates – searing for about 3-4 minutes per side. If the chops are exceptionally thick you may wish to cross hatch sear mark the presentation face.
When the chops are seared to your preference – place in the holding tray (Make sure the tray holding the sauce and chops is not over direct heat.)
The USDA recommends pork be cooked to at least 145F degrees internal temperature.