To produce juicy, well-charred boneless center-cut loin chops on the grill, we used a two-pronged approach. We brined the chops to improve their ability to hold on to juices during cooking, provide seasoning throughout, and increase their tenderness. To ensure we’d get a substantial browned crust before the interior overcooked, we looked to a unique coating of anchovy paste and honey.

The anchovies’ amino acids couple with the fructose from honey to rapidly begin the flavorful Maillard browning reaction.
If your pork is enhanced, do not brine it in step 1. Very finely mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste.