How to Broil My Baked Pork Chops?

Make sure you leave the oven door slightly open - I just heard that on Paula Dean's show. You can start a fire in the oven if you keep the door closed due to the extreme high heat element being so close to the meat. Best of luck to you and let us know how your pork chops turn out.

If you are baking them in a Pyrex (glass) baking dish you will need to put them onto a baking sheet or such. Pyrex is not made to withstand the high heat of the broiler.

I can't speak for all gas ovens but mine is right in the oven. You'll have to move the rack up to the top slot though because you'll want to broil them 'inches' from the broiler.

I looked at your recipe. Basically you're going to be broiling just to give a little color to the crumbs that you have dipped the pork chops in, after the cooking is finished.

Most casserole dishes that the average kitchen holds are not suitable for the broiler. I would bake your chops as specified in the recipe, but have a foil coated cookie sheet ready to use for the broiling step.

Be very careful. Crumbs will blacken easily. So don't step away from the oven when you're doing this. Place the oven rack so it's on the top level in your oven, closest to the broiler (assuming the broiler is on the top of the oven compartment). When the chops are done, transfer them to the foil covered metal cookie sheet. Turn the oven to "broil" and put the chops into the oven. Just let it stay there until the crumbs begin to take on a nice color.

Like you, I never use my broiler!

Locate it first. If your oven is electric, it will likely be right IN your oven, the heat from the top. If your oven is gas, it will be in the drawer below your oven, I believe.

Mine has Hi/Lo broiler options and, yes, it heats up pretty quickly so maybe turn it on a minute before you pop them under it....

I'd leave them right in the baking pan--it's only for a few minutes, right?

Good luck!

Basically they are just talking about "finishing it" you broil it to get that last bit of brown or even crisp... sometimes baking a chop won't get it.. the broil will bring out the flavor..

so yes, do you have broil on high.. otherwise, while it's warming up, you ll simply continue to bake the chop.. then once it's hot, put the chops right under it.. look out.... they can in some incidences broil quick... so after a minute, take a peek.. if not brown enough, then another...

as for as needing anything in the baking dish.. alone is fine IF there is already a bit of oil.. (usually chops have it) in some restaurants, chefs will take a small pad of butter and put it on top to to seal in more flavor..
I would ONLY do that if the meat has no fat on it.. when you have meat with no fat, it's usually pretty lean, which is a good thing, but on the other hand, makes crisping it a bit hard to do..

the thing you can do is the reverse.. brown the chops first in a pan with a little oil... then bake them.. often, people do that with large roasts... it's called searing.. it's up to you..

best of luck to you :)

To start with you turn your broiler on like you would do your oven, let it heat up to temp. you can see it if you pull out the bottom drawer of your oven. Give it 2-3 minutes to get hot. then in a baking dish or a metal pan put your chops in it and let the broiler do it's thing, they will get real crispy on one side then you have to turn them over to do the other side. Just don't leave them because they will burn if not watched. Then continue with your recipe. Good luck.