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Move the oven rack to the second highest setting (about 6" from the broiler). Set the oven to broil. Line a baking sheet with aluminum foil, then place a wire baking rack on top. To a small mixing bowl, add the ketchup, brown sugar, water, salt, garlic, Worcestershire sauce, and ground ginger. Stir until fully combined.
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Meanwhile mix together dry rub. Lightly oil grill pan and preheat in oven for 5 mins. While pan is heating pat dry pork chops using paper towels. Sprinkle both sides of chops with dry rub using 1 tbsp per chop. Place chops on heated pan and broil 7-8 mins per side. Once cooked, remove from oven and place chops on a platter to rest for 5 mins.
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Don't season the chops on the baking sheet. Loose brown sugar will burn in the oven. 3. Broil: Broil for 7 minutes, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 145F. 4. Rest: Remove the pork from the oven once the center of each pork chop reaches 145F. Allow the pork chops to rest for 5 minutes before.
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Set aside 1/2 of the sauce for serving. Preheat the oven broiler. Place an oven rack 4 inches from heat. Brush both sides of chops with sauce, then place on a broiling pan rack. Broil chops for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear.
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Simply: Brine the pork. In a large mixing bowl, combine warm water and kosher salt (about 1 tablespoon per cup of water) and stir until the salt is dissolved. Submerge the pork chops in the saltwater and soak for at least 15-30 minutes, or up to 4 hours. Remove the pork chops and rinse them off with cold water.
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Set broiler to high. Pat pork chops dry with paper towels. Toss with olive oil, garlic powder, onion powder, salt, and pepper. Place pork chops on a rimmed baking sheet and broil 10-12 min., flipping pork halfway through, until a meat thermometer reads 145°F.
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Lay the pork chops into a 9x13-inch dish and add the sprigs of thyme if using. In a 2-quart pitcher, combine the Kosher, salt and 3 tablespoons of the brown sugar in 1-1/2 quarts of water, stirring until dissolved. Pour the brine over the pork chops, cover with plastic wrap and refrigerate for 1 hour.
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Instructions. Set your oven to broiler setting and preheat to 500°F. Line a baking sheet with aluminum foil and set a cooling rack over it. Make the dry rub by combining brown sugar, salt, pepper, paprika, garlic, ginger, and oregano. Rub the spice mixture all over the pork chops.
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Season lightly with freshly ground pepper as well. Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees. Sear the pork chops for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
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How to broil pork chops. For quick cooking, preheat a griddle pan, broiler pan or large skillet in the oven on the highest oven rack under a hot broiler for 10-15 minutes. Combine all the spices together and mix well. Pat pork chops dry with paper towels then drizzle with olive oil. Season generously on both sides with the dry rub.
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How Long To Cook Pork Chops. 1-inch thick chop: Cook for 3-4 minutes per side for a total of 6-8 minutes over high heat. Internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done. 1.5-inch thick chop: Cook for 4-5 minutes per side for a total of 8-10 minutes over high heat.
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Broiling Time: Place the pork chops in the oven, positioning the rack so that the chops are 3-4 inches away from the broiler. Cook for 6-8 minutes on each side, depending on the thickness of the chops. Remember to use tongs to flip the pork chops halfway through the cooking time. Checking for Doneness: To ensure that the pork chops are cooked.
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Pre-heat the oven to broil. Pat chops dry with a paper towel if needed. Brush each side with oil. Add salt & pepper to each chop. Bake until the internal temperature reaches 145 degrees. Smaller chops: 4-5 minutes per side ¾ inch chops: 7-8 minutes per side 1 inch+ chops: 8-10 minutes per side.
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To broil thick pork chops, start by preheating the broiler to high heat and placing the oven rack 6 inches away from the heat source. Season the pork chops with your favorite spices and place them on a broiler pan. Broil the chops for 6-8 minutes on one side before flipping them over and broiling for an additional 6-8 minutes on the other side.
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2. 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. 3. Adjust oven rack 5 inches from broiler element and heat broiler.
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Turn the broiler on high and move a rack to the second from top position. Let the broiler heat up for at least 10 minutes. Once the broiler is up to heat, put the pork chops in and close the door. Let the pork chops broil for about 8 minutes before checking them. There will be some smoke coming from the oven.
