Broiled Pork Chops with Dill
Cook two of these delicious chops and save the extra for later for a quick dinner fix.
INGREDIENTS | SERVES 2
Carb Level: Low
- 2 (10-ounce) boneless pork loin chops, ½ inch thick
- ⅛ teaspoon seasoned salt
- Freshly cracked black pepper
- 1 tablespoon olive oil
- ½ teaspoon dry dill weed
- Pinch garlic powder
- 1 teaspoon 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° oven for about 10 to 14 minutes, until warmed throughout.
Per serving:
| Carbohydrate: | 1g |
| Protein: | 18g |
| Fat: | 12g |
What Is the Proper Temperature for Pork?
Pork is generally served at the medium-well stage, 155° to 160° internal temperature. Better methods of raising hogs have eliminated the threat of trichinosis, which is actually destroyed at 137°.
