GRILLED PORK CHOPS WITHOUT THE GRILL
No grill? No problem! Bring the grilling inside with the use of your oven’s broiler. With a little bit of set up you can have a delicious grilled pork chop.
Ingredients:
2 - 1 ½”-thick bone-in pork chops
1 tablespoon kosher salt
½ teaspoon pepper
Vegetable oil
1 lemon, cut in half
Compound Butter
1 teaspoon fresh thyme, chopped
2 tablespoons butter, softened
Salt & pepper to taste
Method:
Mix the kosher salt and pepper together in a small bowl. Generously apply the seasoning to both sides of the pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered for at least 4 hours or up to 24 hours.
Make the compound butter. Mix the softened butter and thyme. Season to taste with salt and pepper. Wrap in plastic and keep in the refrigerator until you’re ready to cook the chops.
When you’re ready to cook, set up the oven. Move one oven rack to the top position under the broiler element. Your food should be about 3-inches from the broil element.
Preheat the oven to 450 degrees. Place a cast iron grill pan or skillet in the oven and allow it to heat for 20 minutes. Carefully remove the grill pan from oven. Set the broiler to High.
Remove the pork chops from the refrigerator and pat dry. Using paper towels and tongs, rub some vegetable oil on the hot grill pan. Place the pork chops on the pan and arrange the lemons next to them, cut side down.
Place the grill pan on the top rack and broil for 2-3 minutes, flip the pork chops and broil for another 2 minutes or until the chops reach an internal temperature of 145 degrees. Allow the chops to rest for 5 minutes.
Squeeze the grilled lemon over the chops and top with a pat of compound butter before serving.