EASY BROILED PORK CHOPS
Easy Broiled Pork Chops recipe creates tender, succulent and incredibly flavorful broiled chops. Always a hit no matter the time of year.
Provided by Heather
Categories Main Course
Number Of Ingredients 3
Steps:
- Preaheat oven to broil.
- Meanwhile mix together dry rub.
- Lightly oil grill pan and preheat in oven for 5 mins.
- While pan is heating pat dry pork chops using paper towels. Sprinkle both sides of chops with dry rub using 1 tbsp per chop.
- Place chops on heated pan and broil 7-8 mins per side.
- Once cooked, remove from oven and place chops on a platter to rest for 5 mins.
Nutrition Facts : Calories 253 kcal, Carbohydrate 3 g, Protein 24 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROILED PORK CHOPS
These zippy, tender chops are one of my mother's specialties. She's been making them for years. I still request this delightful main dish when our family gets together to celebrate birthdays and other occasions. -Lisa Andis, Morristown, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce for serving. , Broil about 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with sauce. Let meat stand for 5 minutes before serving. Serve with reserved sauce.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 811mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.
TIMETABLE FOR BROILING STEAK
Number Of Ingredients 0
Steps:
- Steak Thickness Total Cooking Time (Medium-Rare to Medium)Ribe-Eye 3/4 inch 8 to 10 minutes 1 inch 14 to 18 minutes 1 1/2 inches 21 to 27 minutesRib, small end 3/4 inch 9 to 12 minutes 1 inch 13 to 17 minutes 1 1/2 inches 24 to 31 minutesPorterhouse/T-bone 3/4 inch 10 to 13 minutes 1 inch 15 to 20 minutes 1 1/2 inches 27 to 32 minutes Top Loin 3/4 inch 9 to 11 minutes(New York Strip) 1 inch 13 to 17 minutes Tenderloin 1 inch 13 to 16 minutes(Filet Mignon) 1 1/2 inches 18 to 22 minutes Top Sirloin 1 inch 16 to 21 minutes 1 1/2 inches 26 to 31 minutes Top Round 1 inch 17 to 18 minutes 1 1/2 inches 27 to 29 minutes Chuck Shoulder 3/4 inch 10 to 13 minutes 1 inch 16 to 21 minutes Source: National Cattlemen's Beef Association
BRAISED AND GRILLED OR BROILED PORK RIBS
The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler. Of course the broiler won't add wood flavor, but then neither will a gas grill or briquettes. What I did for the ribs in the recipe here was brown them, then slowly braise them in the oven (the top of the stove would work as well). When they were nearly falling off the bone I took them straight from the braising liquid and ran them under the broiler, just until they crisped up.
Provided by Mark Bittman
Categories dinner, barbecues, main course
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
- Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
- Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.
Nutrition Facts : @context http, Calories 821, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 67 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 792 milligrams, Sugar 0 grams, TransFat 1 gram
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