Select a shallow oven proof pan or dish and line it with aluminumfoil to make cleanup easier. Coat the pork chops with a layer of seasoning, I like to mix salt, fresh ground black pepper and either fresh crushed garlic or garlic powder. A lot of people turn their noses up at garlic powder, but I like it's distinct flavor in grilling and broiling. Lemon can be nice too. If your chops are very lean, also coat with a bit of olive oil to prevent them from drying out. Turn your oven on "broil" so the heat is on high and coming from the top. Place chops in the pan and under the broiler with the rack in the highest position. Broil on one side until it starts to brown a bit, then turn over and cook until browned and a bit crispy on the other side. If you have a meat thermometer, check that the internal temperature reaches 160 degrees Farenheit
Answers
July 5, 2011
Select a shallow oven proof pan or dish and line it with aluminumfoil to make cleanup easier. Coat the pork chops with a layer of seasoning, I like to mix salt, fresh ground black pepper and either fresh crushed garlic or garlic powder. A lot of people turn their noses up at garlic powder, but I like it's distinct flavor in grilling and broiling. Lemon can be nice too. If your chops are very lean, also coat with a bit of olive oil to prevent them from drying out. Turn your oven on "broil" so the heat is on high and coming from the top. Place chops in the pan and under the broiler with the rack in the highest position. Broil on one side until it starts to brown a bit, then turn over and cook until browned and a bit crispy on the other side. If you have a meat thermometer, check that the internal temperature reaches 160 degrees Farenheit