Come January, it’s easy to get lost in the slow cooked stews and melt in your mouth warm braised meats over mashed potatoes. Nothing feels more right than hot comfort food after a day in the New England cold. But along with those long and slow weekend winter days, there are many short and busy ones too. For us, it’s the weekdays, which begin with the slow crawl out of bed, like a pot of water that is coming to a boil, and then before we know it, we are boiling over in a scramble trying to get out of the house on time. We definitely need to work on our morning routine in our household, but, luckily, this hardly homemade project has helped the after school/work dinner-time hours (the hardest hours) feel in control.
It’s recipes like this one that have allowed us to not be boiling over with chaos during dinner prep. Of course, there are some nights of the week that are easier than others, but having a plan like make ahead meals, one pot wonders or leftovers to incorporate as a two-fer the next day really helps.
So let’s shake up this winter’s cooking with the drama of fire, and broil those pork chops.
This one is going to be fun for you and delicious. Keep your eyes on the prize because it cooks fast.
I served these with Sesame Garlic Ramen Noodles by The Modern Proper. It was family friendly and everyone ate all of it.
Side note: My kids prefer to dip their pork chops in applesauce. Whatever works! Right?
8 Minute Broiled Pork Chops
An Asian sauce and lots of salt bring this pork a unique flavor. Slice thin and serve with a bagged Asian salad or Sesame Garlic Ramen Noodles and eat the remains off the bone caveman style because it's just that good!
- 4 Bone-in pork chops
- 4-5 Tbsp Kosher Salt
- 3 Tablespoons of neutral oil (such as vegetable or grapeseed oil)
- 1/4 cup Low sodium soy sauce
- 2 Tablespoons Oyster sauce
- 2 Tablespoons Brown sugar
- Step 1 Use a paper towel to pat the pork chops dry. Rub each side of each pork chop with about 1/2 tablespoon of kosher salt. Place on a broiler pan or on a sheet pan and let them sit for 10 minutes to dry brine and come to room temperature. Meanwhile, prepare your side dish.
- Step 2 Preheat the oven to high broil with rack positioned 3-4 inches from heat source. Coat the salted pork with oil and place in the oven to broil for 4 minutes (possibly 1 extra minute, depending on your oven). Carefully remove the pan from the oven and flip and rotate the pork so the pork chops that are more well done switch places with the ones that will need more heat. Return the pan to the oven and broil for 4 more minutes, or more based on your oven. Set a timer, so you don’t over cook them.
- Step 3 Meanwhile, prepare your sauce by whisking 1/4 cup soy sauce, 2 Tbsp oyster sauce and 2 tbsp brown sugar together.
- Step 4 Remove the pork from the oven and pan, and place on a cutting board covered with crinkled parchment paper. Pour the sauce over the pork and add some of the fatty and salty juice from the pan to the pork as well and garnish with chives. Tent with foil, and let rest 10 minutes. Serve with a side dish such as a bagged Asian salad or Sesame Garlic Ramen Noodles. Enjoy!