![]() When the pork chops finish cooking, we recommend removing the chops from the rack but leaving the sheet pan in the oven to cool.Adding the warm water to the bottom of the pan helps create a steamy environment that keeps the pork chops moist and tender as they broil.The brown sugar helps achieve a really nice browning on the outside of the chops.More suggestions from our affiliates include: ![]() Some good suggestions are ground fennel, cumin, chipotle powder, or our Cajun seasoning mix. Feel free to use your favorite spices for the dry rub.By the time they finish resting, the internal temperature will be 145☏ to 147☏. Tip: Since this method of broiling pork chops has some carry-over cooking from residual heat, we like to pull the chops out of the oven when the temperature reaches 140☏. They are done when they are browned on the outside, and the internal temperature registers 145☏ with a meat thermometer(per the USDA recommendations). The total cooking time for 1-inch thick chops will only take 8 to 10 minutes. The total cooking time for 2-inch thick chops will take 16 to 22 minutes. Transfer the sheet pan to the oven and pour the water into the pan. Brush both sides of the chops with olive oil, then place all on a wire rack and season them on both sides. Discard the brine and dry the chops with paper towels to remove excess moisture.Ĭombine the spices and seasonings in a small dish. Heat the broiler while you prepare the pork chops. Place the pork chops in a baking dish and pour the brine over the pork chops. Keep in mind that if your pork chops are not quite that thick, you will need to reduce the cooking time.įirst, make the brine. This recipe is written for pork chops that are at least 1-1/2 inches thick. Brine the pork, broil the chops, then make the silky thyme butter sauce. ![]() Our broiled pork chops recipe is a three-step process.
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