Appears in Cook's Country February/March 2013
Straight from the grill, thick-cut chops can be fantastic—crusty, tender, and flavorful. Could we get similar results under the broiler?
To achieve nicely browned chops in the oven, we turned the broiler to high and bought the thickest chops we could find to avoid overcooking. After several tests ending in a smoke-filled kitchen, we discovered that elevating the chops on a w...