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     Broiled Pork Chops

 



Above: These thick cut pork chops were broiled on both sides.

 

 

Ingredients
3 thick cut pork chops
salt
fresh ground black pepper





Utensils and Supplies
9x13x2 metal roasting pan
roasting rack
aluminum foil
small knife
chef knife
chef fork
digital meat thermometer
tongs


Above: We use a metal roasting pan for this recipe.  Preheat oven to the broil setting, (high heat).


Above: Cover entire roasting pan with aluminum foil.


Above: You'll need a roasting rack to keep the pork chops slightly above the bottom of the pan.



Above: Cover the rack with aluminum foil.



Above: Makes slices in the foil using a small knife.  This will allow the fat to drain.



Above: Place the rack inside the roasting pan.  Taking the time to cover the rack and pan with foil will make clean-up
much easier once the broiling is finished.



Above: We purchased these boneless pork chops from a high-end neighborhood butcher shop.


Grind black pepper over one side of the pork chops.


Above: Lightly salt the same side of the chops.


Above: Place chops on the rack with the salt and pepper side down.


Above: Grind pepper over the upward facing side of the chops.

 



Lightly salt the upward facing side of the chops.



Now the pork chops are ready to go in the pre-heated oven.



The oven rack should be placed on the second to the upper most position in the oven.  Put the chops in the oven.



Above: Set timer for twenty minutes.


When the timer goes off after twenty minutes, turn the chops over using tongs.


Broil the other side of the chops for ten minutes.


Once ten minutes has elapsed, use a digital meat thermometer and check the temperature of the center of the chops.
If the temperature reads 160 degrees or higher, the chops are done.  If not, continue to broil, checking the meat
temperature at 3 to 5 minute intervals.



Allow the chops to rest in the pan for 5-7 minutes.



These chops are large, so we cut them into slices before serving.


You can plate as many or as few slices as you prefer.


We topped our chop slices with KQ Onion Jam, and served them with orzo pasta and KQ Roasted Carrots.

KITCHEN QUEERS RECIPE CARD
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BROILED PORK CHOPS

Ingredients
3 thick cut pork chops
salt
fresh ground black pepper





Utensils and Supplies
9x13x2 metal roasting pan
roasting rack
aluminum foil
small knife
chef knife
chef fork
digital meat thermometer
tongs

We use a metal roasting pan for this recipe.  Preheat oven to the broil setting, (high heat).  Cover entire roasting pan
with aluminum foil.  You'll need a roasting rack to keep the pork chops slightly above the bottom of the pan.  Cover
the rack with aluminum foil.  Makes slices in the foil covering the rack using a small knife.  This will allow the fat to
drain.  Place the rack inside the roasting pan.  Taking the time to cover the rack and pan with foil will make clean-up
much easier once the broiling is finished.  We purchased thick-cut boneless pork chops from a high-end neighborhood
butcher shop.  Grind black pepper over one side of the pork chops.  Lightly salt the same side of the chops.  Place
chops on the rack with the salt and pepper side down.  Grind pepper over the upward facing side of the chops.
Lightly salt the upward facing side of the chops.  Now the pork chops are ready to go in the pre-heated oven.  The
oven rack should be placed on the second to the upper most position in the oven.  Put the chops in the oven.  Set
timer for twenty minutes.  When the timer goes off after twenty minutes, turn the chops over using tongs.  Broil the
other side of the chops for ten minutes.  Once ten minutes has elapsed, use a digital meat thermometer and check
the temperature of the center of the chops. If the temperature reads 160 degrees or higher, the chops are done. If not,
continue to broil, checking the meat temperature at 3 to 5 minute intervals.  Allow the chops to rest in the pan for 5-7
minutes.  When chops are large, we cut them into slices before serving.  You can plate as many or as few slices as
you prefer.  We topped our chop slices with KQ
Onion Jam, and served them with orzo pasta and KQ Roasted Carrots.


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