Broiled Thick-Cut Pork Chops

By RogRot

Ingredients

• Salt and pepper
• 3 tablespoons sugar
• 4 (12- to 14-ounce) bone-in pork rib or center-cut chops, 1 1/2 inches thick
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons smoked paprika
• 2 tablespoons unsalted butter, softened

Details

Servings 4
Adapted from lh5.ggpht.com

Preparation

Step 1

1. Dissolve 3 tablespoons salt and sugar in 1½ quarts cold water in large bowl. Add chops, cover, and refrigerate for 1 hour. Combine 1 tablespoon pepper, garlic, paprika, and 1 teaspoon salt in small bowl. Combine butter and 1 teaspoon spice mixture in separate bowl; set aside.


2. Adjust oven rack 5 inches from broiler element and heat broiler. Set wire rack inside rimmed baking sheet. Remove chops from brine, pat dry with paper towels, and rub all over with remaining 2 tablespoons spice mixture. Arrange chops on wire rack, transfer sheet to oven rack, and add 1½ cups warm water to bottom of sheet.


3. Broil until chops are browned and register 140 degrees, 16 to 20 minutes, flipping once halfway through cooking. Transfer chops to platter (leave hot water and sheet in oven to cool). Divide spice butter among chops, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.