Let me tell you a story of some of the best pork chops I ever made, and how the recipe can probably never be reproduced.
It was late spring, about two years ago. We had picked up some nice fresh Ontario pork chops, and I was looking forward to tossing them on the grill. Nothing exotic, just a little salt, pepper, garlic and glazing of sauce. When we got home it was starting to cloud up, so I rushed to get the gas grill started. I didn’t want to grill in a downpour, so I didn’t want to wait for charcoal to get up to temperature.
My wife helpfully suggested that we could cook them inside, but I figured there was time. And besides, grill vs pan? Come on.
So I tossed the chops on medium heat as the clouds darkened. after a few minutes I flipped them, and that’s when it hit.
To be honest, I don’t know what kind of storm it was, but terms like “microburst” and “supercell” come to mind. For about half an hour the weather was so severe I would not risk the 4 metre walk from my back to to the grill. Wind gusts must have exceeded 100 km/h. Rain was horizontal. Chairs were flying. The grill, of course, went out.
When it passed, I did what any die hard outdoor chef would do – I went back out and re-lit the grill and finished off the chops.
I thought they would be mediocre at best, inedible at worst, but hey, grilled pork chops. But no, they were juicy and tasty. I think by heating, and then removing heat, and then finishing off I pretty much did an accidental reverse-sear.
So my irreproducible chop recipe is as follows:
- start with 2 thick fresh pork chops
- apply fresh cracked pepper, salt, and garlic powder
- set the grill to medium heat, and cook 5 minutes per side
- get hit by a tornado
- once severe weather passes, relight the grill. Set to medium-high, cook chops for 2-3 minutes per side, add BBQ sauce of your choice, and grill for another 2 minutes per side or until internal temperature reaches 145F.