So I’ve made these grilled pork loin chops several times since I first posted about them, and for some reason, they’ve never been as good as the first time. They’ve always (including the first time) ended up a bit charred on the outside – the pic in the other post is of its good side), but at least the first time they were cooked through. Every time since then, I’ve had trouble getting them up to temperature, and have ended up slicing them up and tossing them in a skillet for a minute or so to finish cooking.
The charring I imagine is due to the honey in the marinade (this one), but I can’t figure out why they’re not cooking through. And at this point, I’m kinda done.
So I thought, what if I cooked the chops in their marinade with the sous vide? I would know for sure they were up to temp, and then I could just pop them on the grill for a minute or two per side to get some good colour on them.
We shall see. The chops are currently defrosting, so we’ll find out if this works tomorrow.