This is a simple and tasty way to grill boneless pork chops, and you can roast vegetables at the same time by placing them in a pan on the rack beneath the meat.

　　

Ingredients

makes 6 servings

　　6 boneless pork loin chops, 1 1/4 to 1 1/2 inches thick

　　1 to 2 tablespoons olive oil or vegetable oil

　　1 to 2 tablespoons Cajun spice mix, lemon pepper seasoning, or other spice mix for pork

　　

Step 1

Place a ridged cast-iron grill pan on the center rack of the oven. Preheat the oven to convection roast at 475°F.

　　

Step 2

Brush the pork chops with the olive oil and sprinkle the spice mix evenly on both sides of each chop. Place the seasoned pork chops on the preheated grill pan.

　　

Step 3

Cook for 7 minutes, turn over, and cook for 7 to 8 more minutes. To check for doneness, remove one chop from the oven and insert an instant-read thermometer into the center from the side. Cooking time will vary depending on the thickness of the chops. For the juiciest results, do not exceed 160°F.

　　

Step 4

Remove the chops from the oven and serve.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.