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Basics of Broiling

© Michael Vyskocil

The remaining hot days of summer can leave you feeling broiled after a few hours in the sun, but the cooking technique of broiling won't leave your taste buds parched.

Broiling is a flavorful and nutritious method for cooking meat, fish, and poultry. Steaks and chops brown in their own juices. Additional fat is often not necessary, although barbecue sauces or well-seasoned marinades are popular for the flavor they add. During broiling, the natural fat within the meat renders out and drips into the broiler pan. Generally, these drippings are not served. Since fish and poultry are relatively low in fat, melted butter or a special basting sauce is brushed over the surface of these foods not only for flavor, but also to keep them moist while cooking and to promote even browning.

As you might expect, broiling is highly recommended as a cookery method when counting calories. Much of the meat fat drips away during cooking and the remainder can be trimmed before serving. Also, low-calorie salad dressings can easily be used as basting sauces. Try this recipe for Broiled Pork Chops with Garlic-Thyme Glaze to experiment with this cooking technique.

Broiled Pork Chops with Garlic-Thyme Glaze

SERVES 6

4 loin or rib pork chops (bone in), about 1-1/4 to 1-1/2 inches thick

3 medium red onions, quartered

1 cup dry white wine or apple juice

1/2 teaspoon cornstarch

1/2 teaspoon water

3 tablespoons extra-virgin olive oil

3 cloves garlic, minced

3 tablespoons finely chopped fresh thyme

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon coarse salt

Adjust oven racks so that the bottom rack is approximately 4 to 5 inches away from the broiler element (use a ruler to measure this distance). Preheat the broiler, but do not preheat the broiler rack (preheating can cause the broiler rack to warp).

Place the pork chops on the unheated rack of a broiler pan. Arrange the onions around the pork chops. Broil the pork chops for 9 minutes.

While the pork chops are broiling, prepare the glaze. In a medium saucepan, bring the wine or apple juice to a boil; boil the liquid uncovered on high for 4 to 5 minutes or until reduced by about half. Combine cornstarch with the 1/2 teaspoon water; stir the cornstarch mixture into the wine or apple juice. Cook and stir the basting liquid until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove the basting mixture from the heat. Stir in the oil, garlic, 2 tablespoons of the thyme, pepper and salt. Place 1 tablespoon of the glaze in a small bowl. Set the remaining glaze aside.

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