Broiling Boneless Sirloin Chops


While the word sirloin usually refers to beef and the word chops is used more often with pork, there is no appreciable difference in how to broil the two types of meat. Broiling exposes your chops to intense, dry heat, creating a rich, dark outer crust while allowing the meat inside to stay tender and moist. Not only does the result look appetizing, but also the dark caramelization develops a deep, savory flavor in the sirloin chop.

Things You'll Need

  • Broiler pan with rack
  • Nonstick cooking spray
  • Salt
  • Pepper
  • Seasonings
  • Tongs
  • Instant-read thermometer
  • Set the oven broiler rack five to six inches below the broiler element. Turn the broiler on high and let it preheat for at least 10 minutes.

  • Coat your broiler pan and rack with a very thin film of cooking spray. This will keep the chops from sticking when you turn them over.

  • Season both sides of each sirloin chop with salt and pepper. Add other seasonings if you prefer. Rosemary, thyme and sage go well with both beef and pork, as do lemon pepper, garlic salt and onion powder. You can also use a prepackaged seasoning mix.

  • Place the seasoned sirloin chops in the oiled broiler pan rack in a single layer, leaving at least 1/2 inch of space between them for hot air to circulate.

  • Broil the sirloin chops for six to eight minutes per every inch of thickness. Turn them over with tongs to avoid puncturing them. Broil them for another six to eight minutes or so, according to how thick they are.

  • Check the internal temperature of the thickest sirloin chop by inserting an instant-read thermometer into the meat. The minimum safe internal temperature for both beef and pork is 145 F. Meat continues to cook once it has been removed form the heat, so for rarer meat, remove the chops from the broiler when they reach 135 F and let them rest for at least 10 minutes before serving.

Tips & Warnings

  • Take sirloin chops out of the refrigerator 30 to 45 minutes before cooking them to let the collagen fibers relax, ensuring a more tender result.
  • Do not assume that pork is done if the meat is no longer pink; appearance is not a reliable indicator of doneness.

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