Serves: 5
Broiling is an easy, quick way to cook pork or lamb chops. The hot flame or broiler element sears the exterior, browning the surface while keeping the interior juicy.
* The thicker the chops, the farther they should be from the flame to avoid flare-ups from sizzling fat and to allow time for the interior to cook without scorching the surface. For 1-inch-thick chops, set the broiler pan so the meat is about 4 inches from the heat. For 2-inch-thick chops, the meat should be about 6 inches from the heat.
* Turn the meat only once, when the first side is nicely browned.
* Watch carefully! Broiling can quickly go from nicely done to overdone.
This Cook's Note: Tips for Broiling Chops recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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