![]() 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. 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. 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. Please see our Privacy Policy for details.įrom 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. Our target internal temperature for pork is 145☏, so be sure to use a good grill meat thermometer to monitor this.This post may contain affiliate links. It will work better into the flesh of the pork too, giving you juicy, flavor-packed meat. The reason for this is to allow the seasoning itself to cook and form a slight coat on the surface of your pork chops. Once ready, transfer your pork chops to the indirect zone of your grill, and slowly work to raising the temperature within your grill chamber. Set up your charcoal or gas grill for indirect grilling at a fairly low heat. If it’s not obvious, I’m just completely biased towards grilling! Photo: Ivan RadicĪs a side note, if you’re wanting to bake or pan fry this instead then this seasoning will still work just fine. We’re pretty much ready to grill right away. Once that’s done, you don’t need to leave the meat out or store it in the refrigerator. ![]() ![]() We’re trying to really work it into the flesh of the meat as best as possible. Once you’ve applied it be sure to rub it in firmly. Try to get into every area you can and don’t be shy with it. Like with most types of seasoning or rubs, apply it to your raw defrosted meat liberally and evenly over all sides. Once you have your seasoning ready you’re good to go on seasoning your pork chops. I’d just try to resist getting hot paprika as it might totally overpower your food. ![]() If you can’t find it, then regular paprika will do just fine. ![]() It should be easy to find and will give you that smoked edge that we really want on our barbecued food. Just like Susie recommends, I’d definitely try to get smoked paprika over regular. Growing up, I was obsessed with paprika-flavored chips, so when I saw it listed as one of the ingredients in this recipe, I knew I had found a winner. It uses simple ingredients but balances the ratios just right to give you all the sweet, savory, and spice that you want in good pork chop seasoning.įor me, the real secret ingredient in this brilliant recipe from Susie at Hey Grill Hey is the smoked paprika. Hopefully this recipe strikes the perfect balance for you. Too much of anything and you’ll ruin the flavor of your pork, which should be the real star of the show. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |