Vertical rotisserie ovens cook meat and vegetables on an upright spit that rotates slowly around an electric heating element inside the oven. Sizes vary among models, but most vertical rotisseries for home use can cook one to two whole chickens or a large roast at a time. Among the various accessories is a roasting basket commonly used to contain loose vegetables, but it also works well for cooking single pieces of meat, such as pork chops. The vertical rotisserie seals in the pork chop juices, with a finish product similar to grilling.
Marinate the pork chops for several hours to overnight, or apply a dry rub to the meat before cooking.
Place the pork chops side-by-side in the basket accessory. Leave a little space between them so that the meat doesn't touch; this helps the pork chops cook thoroughly. If cooking bone-in pork chops, adjust the pork chops so the bones don't protrude from the basket.
Place the lid on the basket and adjust the lid's level so that the basket holds the pork chops firmly in place without crushing the meat. The setting varies depending on the pork chop's thickness.
Place the basket inside the vertical rotisserie. This might require sliding the basket upright between vertical prongs that lock in place on the basket. The stand with vertical prongs is placed in a drip tray, which is positioned on a drive shaft to rotate the pork chops. Other models might have vertical rods that attach at the ends of the basket and lock into place on a drive shaft at the top and bottom of the vertical rotisserie machine.
Turn the power on and cook the pork chops in the vertical rotisserie for about 20 to 30 minutes or until they reach and hold an internal temperature between 145 degrees Fahrenheit and 160 F for 15 seconds, according to food safety guidelines published by the U.S. Department of Agriculture. Insert a digital meat thermometer in the thickest part of each pork chop to check the temperature.
Remove the basket from the rotisserie when the pork chops are done. Open the basket, remove the pork chops and let the meat rest for about 5 minutes so the juices can redistribute throughout the meat.