![]() ![]() In the end, you get amazingly browned and very flavorful chops that taste like grilled chops. This bi-directional heat heats a pork chop from both sides at the same time, evaporating liquids instantaneously, and creating a grill-like environment. And you get the intense heat from the broiler heating element. You see, cast iron gets really hot and slowly releases heat to meat, browning it very nicely from the bottom. No matter what, the grill-like browning just wasn’t there. I’ve tried broiling on a cooling rack set on top of a baking sheet but didn’t quite like the results either. ![]() The top may get some browning but it won’t be as dramatic, and once you flip the chop, the wet bottom, now facing up, won’t brown at all. You won’t get nice caramelization or browning with this kind of broiling. This will immediately cool the pan to about 200F. You see, when broiling on a baking sheet or a pan juices will collect at the bottom as the liquid released by meat won’t be able to evaporate quickly enough. When broiling meats, poultry or fish, I now use a cast iron pan or a griddle. A little kick from cayenne pepper was a great touch as I love food to have a touch of heat. The color of the finished meat was outstanding and the flavors were amazing. I never tried it on pork chops so I actually got pretty excited at the opportunity. Following your desired cooking method, use a broiler to add a crispy crust to any cut Before broiling, add your favorite rub or coat with salt and pepper as desired. I had half a spice jar of it sitting on the counter top after using in another recipe the day before and I immediately thought of using it. Broiling is a great cooking method for smaller cuts of pork like pork chops, kabobs, and pork patties. To season the meat I used homemade Creole seasoning mix which is great for pork and other meats. This allows the chops to get a beautifully caramelized crust before the inside starts to become over-cooked. I like it when pork chops are thick, at least 1 1/4 inches. On my way home after work, I stopped by a local supermarket to pick up some groceries and saw a pack of two great looking, nicely-marbled, thickly cut pork chops. What really makes these broiled pork chops really is the homemade Creole seasoning that adds a ton of flavor and broiling on a cast iron pan or a griddle. This recipe is exactly that: a quick broil under high heat that takes just a few minutes per chop side, resulting in tender and very juicy meat. Once you start making your own seasoning blends, it’s so hard to stop because they are better than what you would buy at the store and cost less, too! Try my lemon pepper seasoning, Montreal seasoning, Cajun seasoning, and homemade fajita seasoning next time.From start to finish, broiled pork chops is one of the easiest and tastiest pork chop recipes there is. Pork chops are usually best when cooked fast over high heat. Grill or broil for 7 minutes on each side until warmed. Whether you prefer to pan sear on the stovetop, grill, or bake your pork chops in the oven, this seasoning is delicious on all of them. Sprinkle both sides of pork chops with garlic powder and black pepper. Let me show you how to season pork chops with this homemade blend. ![]() While I think it’s the best seasoning for pork chops, it can also be used for chicken breast, steak, or even veggies. Delicious Oven Baked Pork Chops Recipe - Bake for 15-20 minutes or until 145 degrees internal temp. They make an easy dinner, but are you wondering what to season pork chops with? Use THIS pork chop seasoning recipe! You can whip it up in just 2 minutes and it’s incredibly versatile.
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