Broiled Pork Chops with Dill
Cook two of these delicious chops and save the extra for later for a quick dinner fix.
Serves: 2Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 2 boneless pork loin chops (10 oz.), 1⁄2 inch thick
- 1⁄8 tsp. seasoned salt
- 1⁄8 tsp. ground black pepper
- 1 Tbsp. olive oil
- 1 tsp. chopped dill
- 1⁄8 tsp. garlic powder
- 1 tsp. Worcestershire sauce
- Oil a broiler rack and position about 4 inches from the heat source. Preheat oven broiler to medium-high.
- Trim excess fat from the chops and pierce in several places with a fork. Season with salt and pepper. Combine the olive oil, dill weed, garlic powder, and Worcestershire in a medium-sized bowl and mix to combine. Add the chops and turn to coat evenly.
- Broil the chops for about 4 minutes on each side, until cooked through. Transfer to a plate, tent with foil, and let rest for 3 to 4 minutes. Serve hot with any accumulated juices. Store remaining chop with juices tightly sealed in the refrigerator. Reheat, covered, in a preheated 375°F oven for about 10 to 14 minutes, until warmed throughout.