Panaskan broiler.

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Pull out a broiler pan with an interior rack.  Broil marinaded pork chops, but avoid using this method with breaded pork. The intense heat is likely to burn the coating too quickly. Most broilers only have an "on" setting, but if yours has separate "high" and "low" settings, preheat it to "high." A broiler pan is the best option because the rack keeps the meat raised above the rendered fat that drips off into the bottom of the pan. This can prevent the fat from becoming too hot and catching fire. Do not line the broiler pan with aluminum foil or coat it with nonstick cooking spray or butter.