Appears in Cook's Illustrated September/October 2007, America's Test Kitchen TV
The smoky, salty-sweet, charred flavor of grilled pork chops is easy to get on an outdoor grill. We wanted to bring that flavor indoors—keeping the smokiness but losing the smoke.
For a barbecued pork chop recipe that would bring the smoky, salty-sweet charred flavor of pork indoors, we used both our customary brine and a spice rub, which gave us a nicely charred, grill-like crust without having to initially sear the...