Remove the broiler pan from the oven. Turn the pork chops over; broil 9 to 13 minutes more or until the juices run clear. During the last 5 minutes of cooking, brush the pork chops and onions with the reserved 1 tablespoon of glaze.
Remove the onions to a small serving bowl. Place the pork chops on a large serving platter. Stir the remaining 1 tablespoon of thyme into the remaining glaze mixture. Serve glaze with the pork chops.
Which Foods Are Best for Broiling?
Meats, fish and poultry are the basic foods for the broiler. Tenderness is the key to selecting foods, especially meats. Tender cuts are essential, because in broiling, food cooks without a cover and the meat does not benefit from the tenderizing action of the steam that is present in a covered pan.
Meats are the most frequently broiled foods. Fresh beef and lamb are chosen because tender steaks, chops, and ground-meat patties can be cooked to the doneness you prefer. You can use packaged meat tenderizers and packaged or homemade marinades successfully on meats to increase the variety of cuts, particularly beef, that are tender enough for broiling.
Other meats suitable for broiling include tender, fresh pork chops, hamburgers, frankfurters, ham slices and smoked sausages. However, veal is seldom broiled because it's so lean. Sautéing veal is more satisfactory than broiling.
Also popular are chicken halves, quarters, or pieces. In fact, tender young birds are sometimes called broilers because it indicates a prized cooking method for them.
Enjoying broiled fish steaks or fillets need not be limited to a camping trip or outdoor grill. An electric broiler or the broiler in your kitchen oven cooks these beauties quickly since there's no need to turn the pieces. Broiled shrimp or lobster make elegant eating, too.
Some foods, such as cake toppings or buttered crumbs on casseroles, are broiled only until browned and bubbly. Likewise, pineapple rings and canned peach halves are delicious browned in the broiler.
Kitchen Tips for Broiling
Before you begin broiling, study these broiling tips from the Better Homes and Gardens Test Kitchen:
• Preheat the broiler before cooking, but don't preheat the pan and rack. Doing so can cause them to warp and may cause foods to stick. If you don't have a broiler pan, use a wire rack set in a shallow baking pan.
• Position the broiler pan and its rack far enough away from the heat source so the surface of the food, not the rack, is the specified distance from the heat. Use a ruler to measure this distance.
