If “London Broil” is a term connoting cooking in the oven, fast and over high heat, then I just had an interesting experience using heavy duty tin foil to cover a thick cut pork chop I was cooking in the oven. I took a square of tin foil and placed it loosely on top of a pork chop that I was going to cook in my oven, on Broil – HI. I do this regularly and the meat cooks fast, and there is a little charring on some of the corners. But, this time something unexpected by me occurred. When I went to turn the pork chop over, the tin foil had protected the top surface of the chop, but the underside of the meat was “beautifully browned.” I had not noticed this when previously cooking pork chops in my new pan, so I equated the extra color to the tin foil, which I am going to try again.