Broiled Pork Chops
By Carine Claudepierre
Published on 11/09/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These easy broiled pork chops are a 15-minute dinner perfect for serving juicy, tender, and flavorsome chops with a light crisp on top.
Broiling meat is a great method to quickly cook lean pieces of meat like chicken breast, pork chops, or pork tenderloins.
While I love my oven-baked pork chop recipe, broiling pork chops delivers a better texture and taste. Broiling chops consists of cooking the pork at a very high temperature using only the oven’s upper heat, around 500°F.
As a result, these bone-in pork chops come out with a delicate, crispy brown layer while keeping the meat moist in the center.
Why You Will Love These Broiled Pork Chops
This delicious main dish will quickly become your go-to option because it is:
- Ready in less than 15 minutes
- Low-cost and uses minimal ingredients
- Juicy, tender pieces of pork and crispy
- A quick and easy dinner recipe
- No need for a BBQ or grill
Pork Chops Dry Rub
My favorite combination of flavors for pork is always a mixture of smoked paprika or paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, dried mustard seeds, dried oregano, Italian seasoning, and a touch of brown sugar that caramelized the meat.
Sometimes, I like to decrease the salt and use a splash of soy sauce or Worcestershire sauce in the seasoning.
Preparing Pork Chops for Broiling
Preheat the oven to broil mode or turn the broiler to 500°F (260°C). Place a baking sheet, or cast iron skillet on the top oven rack. Preheat the pan and the oven together.
- Use my pork seasoning recipe or prepare the pork rub using the spices amounts listed below in the recipe card. Stir in a bowl until evenly combined.
- Rub the chop with avocado oil on both sides. Then, sprinkle the pork seasoning and use your hands to rub the dry rub on both sides of the pork chops. It’s essential to cover both sides, or the taste and texture won’t be there.
- Slide the chops into the preheated baking sheet or cast-iron skillet and broil chops for about 4 to 5 minutes on each side.
- Check them carefully to prevent the outside from becoming too crispy. They are cooked when the internal temperature of a meat thermometer reaches 145°F (63°C). Always insert the thermometer in the thickest part of the chop.
Best Pork Pieces For Broiling
The best pork cuts are chops with their bone on. Boneless pork chops tend to get dry when grilled or broiled. For best pork recipes in your oven or at high temperature, pick one of the thinner chops from the butcher, asking for:
- Rib Chops – Also called bone chops are high in fat and are unlikely to dry when baked or broiled.
- Loin Chops – They are a little less fat but suitable for high heat and great for BBQ, grilling, or broiling.
Expert Tips On Broiling Pork Chops
Cooking pork is easy, but cooking pork chops to perfection requires some special attention. Follow my pro tips below to make the best pork chops you’ve ever done!
- Preheat the pan before broiling – turn on the broiler, place the pan in the top rack of the oven, and let it heat up before you slide the pork chops into the pan. Preheating the pan ensures a good meat sear and prevents the chops from sticking to the pan.
- Keep a close eye on the meat temperature – broiling is a quick cooking method, and depending on the thickness of the chops, they can quickly turn brown.
- Don’t use too thick pork chops. Use thin-to-medium pork chops between a 1/2-inch and 1-inch thickness (1.5 to 2.5cm), or the outside of the chops will broil too fast while the meat inside will be undercooked.
- Add a little oil to the chops so the chops won’t stick or get too dry during the broiling process.
- Use a cast iron skillet for the ultimate crispy crust on the chops. Cast-iron pans spread the warmth evenly to the meat and deliver the best crispy chops.
- Add aluminum foil to cook the center of the chops and avoid browning too fast. Broiling meat is tricky, and if your chops are too thick, they will crisp and brown nicely on the outside while the meat center temperature will still be too low. Adding aluminum allows the inside to cook faster.
Best Side Dishes For Pork Chops
Pork chops recipes are best served with vegetables like:
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Broiled Pork Chops
Ingredients
- 2 Pork Chops 8 oz each, 1 1/2 inch thickness
- 1 ½ tablespoons Avocado Oil
Pork Chops Seasoning
- ½ teaspoon Italian Seasoning
- 2 teaspoons Brown Sugar
- 1 teaspoon Paprika
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ½ teaspoon Dried Mustard Seeds
- ¼ teaspoon Dried Oregano
- ½ teaspoon Salt
Instructions
- Bring the pork chops to room temperature for 15 minutes. Pat dry the chops with absorbent paper. Set them aside.
- Meanwhile, prepare the pork seasoning by stirring all the dry spices in a small bowl. You can also use my homemade pork seasoning recipe.
- Preheat the oven to broil mode at 500°F (260°C). Place the cast-iron skillet on the top rack of the oven to preheat the pan before adding the meat.
- Meanwhile, rub the pork chops on both sides with the oil, then rub the seasoning on both sides.
- Place the pork chops on the heated skillet. Don't overlap them.
- Broil pork chops for 3-4 minutes, flip, and keep broiling for an extra 3-4 minutes or until the meat's internal temperature reaches 145°F (63°C), not more or the meat gets dry.
- Let the meat cool down for a few minutes in the dish, at room temperature, and serve with a pinch of sea salt flakes, and black peppercorn.
- Serve with any side dish you love, like air fryer green beans.
Notes
Storage Instructions
You can keep leftovers for a few days in the fridge, but make sure to reheat them as they need to be piping hot. You can also freeze individual portions for up to a month in a sealed zip-lock bag.Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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Absolute next level pork chops, I’ll make them for Thanksgiving, thanks for the amazing recipe!
Thank you!!!
Delicious and perfectly cooked, thanks for all the details, it made the recipe real easy.
I’m glad you loved them 🙂