Pork is a white meat from pigs that has a slightly sweet and smoky taste. Pork contains vitamins B6 and B12 and other nutrients, like iron and magnesium. Seal in the natural sweetness of this meat by broiling the chops or a roast. Broiling will give the meat a crispy, brown crust while keeping it tender. Broiling meat allows you to safely cook meats without drowning the pork in liquid or adding more fat by frying them.
Things You'll Need
- Broiling pan with rack
- Oven mitts
Preheat your oven to medium broil.
Place the broiling rack in the broiling pan. Arrange the pork on the pan, evenly spacing the pieces 2 to 3 inches apart if making chops.
Season meat as desired.
Cook pork chops for five minutes on each side. Broil whole tenderloin pork for 10 minutes on each side. Tenderloin medallions should broil for four minutes on each side. Pork kabobs should cook for five minutes on each side. Cook pork ribs for 35 minutes, turning the ribs several times during broiling.
Remove the broiling pan from the oven, using oven mitts to protect your hands.
Allow the meat to cool for 10 minutes before serving.
Tips & Warnings
- Prior to preheating the oven's broiler, move the rack to 4 inches from the top of the oven. You don't want the meat to burn by being to close to the heat source.
- Turn on your exhaust fan to pull any smoky smells out of your home while the pork is broiling.
- Broiling is a quick process, so monitor your meat as it cooks to prevent over browning.
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