Broiling pork chops offers a fast route to a weeknight meal, and a homemade glaze built on ketchup, distilled white vinegar, and Worcestershire sauce adds tang without a long marinade. The recipe, which serves six, takes 20 minutes to prepare and 15 minutes to cook, for a total of 35 minutes.
The glaze combines ¾ cup ketchup, ¾ cup water, 2 tablespoons distilled white vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons brown sugar, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon chili powder, and ⅛ teaspoon ground black pepper in a medium saucepan. After bringing the mixture to a boil, the heat is reduced to low and the sauce simmers, stirring occasionally, until slightly thickened, about 5 minutes. Half of the sauce is set aside for serving.
Broiling Technique and Timing
Before cooking, the oven broiler is preheated and an oven rack is placed 4 inches from the heat. The pork chops—six chops, each ¾ inch thick—are brushed on both sides with the sauce and placed on a broiling pan rack. They broil for 4 minutes on each side, then are brushed with more sauce. Cooking continues with turning and basting every 3 to 4 minutes until the juices run clear.
An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). The reserved sauce is served alongside the finished chops.
Each serving contains 183 calories, 5 grams of fat, 10 grams of carbohydrates, and 24 grams of protein, according to the provided nutrition facts. The recipe suggests serving the chops with steamed vegetables and mashed potatoes for a complete meal.
Editorial Notes