Small Oven Grilled T-Bone Pork Chops
Overview
I bought a small oven, and I always try to use it. I made two T-bone pork chops, marinated them for a day, and grilled them the next day. It was really convenient, and the baking pan was easy to wash. Apart from the fact that the boss particularly likes the Grill, this is the only thing he can do.
Tags
Ingredients
Steps
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Put in a large bowl, add 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1/2 tablespoon of mirin, 1/3 teaspoon of mixed pepper, 1 tablespoon of rose water, and 1 tablespoon of water, and mix well.
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Put in the washed and drained pork chops, continue to pickle them with your hands, and pierce holes with a knife while picking them up. Then pick them up a few times, then pierce them a few more times, and then pick them up again until the sauce is completely absorbed by the meat.
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Use a sharp knife or scissors to cut a few slits on the edge, about 1 to 1.5 inches around, so that the center of the pork chops will not arch or sink when it is heated, then take it back to the big bowl and marinate it for a while.
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Place in a storage box in the refrigerator overnight.
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When cooking, try to bring the meat to room temperature first. Place the meat in a small oven and set it to 340°F for 20 to 25 minutes, longer if the meat is thicker.
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Pull out the rack, turn it over, and use a meat probe to probe into the thickest part of the meat. If the temperature is almost enough, set it for about 5 minutes. If there is still blood inside, set it for a longer time. To be on the safe side, you can cut a hole in the meat to observe. Be sure to grill the meat. If you want to make the surface of the meat a little burnt, you can use the Broil function High for 2 to 3 minutes. You need to turn on the box light to observe. It is easy to burn the food with high heat.
