Pork chops are great for a family dinner or a backyard barbeque with friends. The key to perfectly cooked pork loins is great sear marks. Pork loins cooked in their most simplistic can give the best flavors.
A fast and hot sear with a finish in a holding pan away from direct heat is the Sear & Hold method used on these Seared Boneless Pork Loin Chops.
- 2 boneless pork loin chops about 1 inch thick
- Kosher or sea salt to taste
- Freshly ground black pepper
- Canola oil
- 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 are recommended for this recipe.
- 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 while 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.