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Broiled Thick-Cut Pork Chops

From

February/March 2013

Broiled Thick-Cut Pork Chops

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.

Serves 4 to 6

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.

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