Steakhouse Pork Chops

1. 1

   BRINE the chops for 1 hour in the refrigerator.

2. 2

   DRAIN the chops, discarding the brine.

3. 3

   Rinse and pat dry.

4. 4

   HEAT the broiler.

5. 5

   Place the chops on a baking sheet or broiler pan.

6. 6

   Coat both sides of the meat lightly with oil.

7. 7

   Sprinkle the dry rub on both sides of the meat, using 1 teaspoon per chop.

8. 8

   BROIL the chops about 4 inches from the heat source for 8 to 10 minutes per side.

9. 9

   The internal temperature should be 140F to 150F when you remove them from the oven.

10. 10

    The temperature will rise another 5 to 10 degrees while the chops rest before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.