Little Choppers
Grill books love to tout huge cuts seared over intense flames and finished slowly over indirect heat. The results are a charred exterior and if you prefer, a wonderfully rare center. It’s a great technique that works for just about everything except fish and chicken but it requires you commit to a sizable chunk of protein. If you follow the rule of thumb that a serving of protein should be no larger than the palm of your hand and you don’t want to slice and share steaks like I did here try this method described in How to Cook Meat.
Marinate thin pork chops (no more than half an inch) in lime juice cumin chili flakes salt and pepper. Because they are thin you’ll need no more than thirty minutes in the fridge. During the last ten minutes turn your grill on high, crack open a beer, and wait. You’re looking for something just shy of nuclear fission. The intense heat will cause a ton of smoking and an angry looking grill that will cook chops in 3-4 minutes with one quick flip.
The results? A crazy fast pork chop with a tinge of pink in the center and a notably smokey flavor. At speeds like this you could bang out chops for 20 people in ten minutes flat.
