Broiled Thick-Cut Pork Chops
By Jeremy SauerPublished on April 11, 2013
Time
40 minutes, plus 1 hour brining
Yield
Serves 4 to 6
Ingredients
Before You Begin
The oven rack should be 5 inches from the broiler element. If your oven doesn’t allow this, err on the side of distance: Place the rack slightly farther from the element. For chops that are less than 1½ inches thick, decrease the cooking time.
Instructions
- Dissolve 3 tablespoons salt and sugar in 1½ quarts cold water in large bowl. Add chops, cover, and refrigerate for 1 hour. Combine 1 tablespoon pepper, garlic, paprika, and 1 teaspoon salt in small bowl. Combine butter and 1 teaspoon spice mixture in separate bowl; set aside.
- Adjust oven rack 5 inches from broiler element and heat broiler. Set wire rack inside rimmed baking sheet. Remove chops from brine, pat dry with paper towels, and rub all over with remaining 2 tablespoons spice mixture. Arrange chops on wire rack, transfer sheet to oven rack, and add 1½ cups warm water to bottom of sheet.
- Broil until chops are browned and register 140 degrees, 16 to 20 minutes, flipping once halfway through cooking. Transfer chops to platter (leave hot water and sheet in oven to cool). Divide spice butter among chops, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.
Time
40 minutes, plus 1 hour briningYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To achieve nicely browned chops in the oven, we turned the broiler to high and bought the thickest chops we could find to avoid overcooking. After several tests ending in a smoke-filled kitchen, we discovered that elevating the chops on a wire rack above water not only eliminates smoke but also creates steam, helping the exterior of the chops to stay moist. To boost juiciness inside, a quick brine does the trick. A simple spice rub (with sugar to aid browning) flavors the raw chops, and we mix the same spice rub with butter to finish them.
Before You Begin
The oven rack should be 5 inches from the broiler element. If your oven doesn’t allow this, err on the side of distance: Place the rack slightly farther from the element. For chops that are less than 1½ inches thick, decrease the cooking time.
Instructions
- Dissolve 3 tablespoons salt and sugar in 1½ quarts cold water in large bowl. Add chops, cover, and refrigerate for 1 hour. Combine 1 tablespoon pepper, garlic, paprika, and 1 teaspoon salt in small bowl. Combine butter and 1 teaspoon spice mixture in separate bowl; set aside.
- Adjust oven rack 5 inches from broiler element and heat broiler. Set wire rack inside rimmed baking sheet. Remove chops from brine, pat dry with paper towels, and rub all over with remaining 2 tablespoons spice mixture. Arrange chops on wire rack, transfer sheet to oven rack, and add 1½ cups warm water to bottom of sheet.
- Broil until chops are browned and register 140 degrees, 16 to 20 minutes, flipping once halfway through cooking. Transfer chops to platter (leave hot water and sheet in oven to cool). Divide spice butter among chops, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.
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