Broiled Thick-Cut Pork Chops
Straight from the grill, thick-cut chops can be fantastic—crusty, tender, and flavorful. Could we get similar results under the broiler?
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.
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