How to Broil Pork Chops

By Nils Hoyum -

yields

3 servings

.

Pork Chop Recipe: Thick Cut Pork Loin Chops Brined in Chicken Stock, Pepper, Salt, and Broiled in a Hot Oven

1. If you have sort of fear of delicious, tasty pork fat, trim it. If not, leave the fat alone and enjoy the crispy delicious that will come of it. Because I brined my pork chops, I patted them dry with a paper towel. If your pork chops are dry, add your spices and what-not, and then rub some oil on the meat to keep it from sticking and to help it to brown and get crispy. Turn the broiler on high and move a rack to the second from top position.

2. Let the broiler heat up for at least 10 minutes. Once the broiler is up to heat, put the pork chops in and close the door. Let the pork chops broil for about 8 minutes before checking them. There will be some smoke coming from the oven. If you have a vent fan, turn it on. Open a window if you don't. You may want to temporarily disable the smoke detectors. Don't forget to reconnect them once you are done.

3. After 8 minutes have passed, take a gander at your pork chops and see if they are brown enough to flip. If they are give, them a flip and repeat. There isn't much point in checking the temperature yet, as you still have another half a pork chop to cook. Look at the picture to the right. See how the fat is rendering and getting crispy? That is gonna be tasty.

4. After cooking the other side, take them out and check the internal temperature with a digital thermometer. To be safe to eat, the minimum temperature when cooking pork is 150 degrees F. So that is the temp that you are looking for with your pork chops. Once that internal temp has been reached 150, let them rest for five minutes before eating them.