Chop Chop

     Summertime is a great time to fire up the grill and enjoy a meal cooked over open flame.  And what better meal to prepare than a nicely grilled pork chop?  But therein lies the problem:  the choice seems to be, as Cook's Illustrated states, "either beautifully charred slices of cardboard or juicy chops that are also pale and bland."
     A generation ago pork chops were still well marbled with fat and stayed juicy on the grill.  But now our porcine meals come from hogs that are bred for leanness rather than flavor.  So it becomes a challenge to have a juicy grilled chop while achieving an appealing color at the same time.


     The latest issue of Cook's Illustrated offers a solution to this dilemma with a basting sauce that enhances flavor and provides a deeply seared crust at the same time.  For those of a scientific bent the method is referred to as the Malliard reaction, the process whereby meat browns.  They came up with a seemingly odd combination of ingredients that work successfully to achieve both goals.  Here it is:

                                                1 tablespoon vegetable oil
                                                1 1/2 teaspoon honey
                                                1 teaspoon anchovy paste
                                                1/2 teaspoon pepper

     Honey is loaded with the reducing sugar fructose while anchovy paste contains the same concentration of meaty-tasting amino acids as pork.  In addition, it contains very little water which inhibits browning.  Together they encourage faster browning and enhance the meaty flavor we all crave.
     I must admit that I was dubious at first.  But I went ahead and mixed the disparate ingredients together and applied it to my chops before putting them on a hot grill.  I was amazed at the results.  The chops came off the grill with a beautiful char and nice grill marks while still juicy with a great meaty flavor.
     Give it a try!  You won't be disappointed.