Broiled Pork Chops are tender and perfectly seasoned. They are a delicious and easy dinner your whole family will love.
(Originally published 5/17/20 and updated for content on 10/9/24)
If you like this recipe, check out my Air Fryer Pork Chops and Brining Pork Chops recipes!
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There are many ways to cook thick pork chops. The key is knowing how to not overcook your pork. I’m going to show you how to fix tender, perfectly seasoned and easy broiled pork chops. I tested this recipe with both boneless chops and bone-in pork chops from my butcher. I can tell you without a doubt that the bone-in pork chops are best cooked under the broiler. Just a few minutes of prep time and then a relatively short amount of broiling time yields mouth-watering pork chops for a simple weeknight dinner.
More of my favorite recipes with pork
- Pork Chops and Applesauce
- Pork Stroganoff
- Ham Loaf (with ground pork)
- Slow Cooker Pork and Sauerkraut
Ingredients for broiled pork chops recipe
- Pork Chops – For this recipe, I prefer to use thick cut, bone-in pork chops but you can use boneless pork loin chops if you prefer.
- Brown Sugar – My favorite flavors combine both sweet and savory.
- Salt – I tested the recipe with table salt, but you could use kosher salt instead.
- Smoked Paprika – I like the depth of flavor smoked paprika provides but you could use sweet paprika if that’s what you have on-hand.
- Ginger – Use dried ginger, not fresh for this spice rub.
- Oregano – Use dried oregano or even an Italian seasoning blend.
- Garlic Powder – Fresh garlic will burn and become bitter when broiling, so use garlic powder.
- Variations – This is my personal favorite spice mixture for pork chops. But feel free to be creative and add you own spin. Some other options for seasonings are chili powder, onion powder, cayenne pepper or black pepper. You can also season the chops further after broiling with soy sauce or Worcestershire sauce.
Instructions
In a small bowl mix together the dry rub ingredients and evenly sprinkle both sides of the chops with the rub. Line the sheet pan with foil. Place the wire rack on top of a sheet pan – this allows for heat circulation on all sides of the pork chops. Place the oven rack in the upper third of the oven. This will mean the pork is about 4-6 inches away from the oven’s heating element. Preheat the oven to BROIL (this is 500 degrees F in most ovens). Place the pork chops on top of the cooling rack in the prepared sheet pan. Broil the pork chops, flipping once halfway through cooking time. Be sure and check the temperature with a meat thermometer before removing from the oven. Allow the pork chops to rest for three minutes before serving.
Cooking Guide for Broiled Pork Chops
A blush of pink is nothing to fear in your cooked pork chops. The USDA recommends cooking pork to an internal temperature of 145 degrees F, followed by a three minute rest, before cutting into the pork. This temperature ensures the most flavorful and tender eating experience with your pork chops. The size of your chops determines how long they should be broiled –
- Thin pork chops should take 4-5 minutes per side
- 3/4 inch chops should take 7-8 minutes per side
- 1 inch or more chops should take 8-10 minutes per side
Pro tip
Since originally publishing my recipe, I have a new recipe for brining pork chops. While it’s not necessary to brine before broiling, after testing a few times I highly recommend adding this step!
You can click over to my post for Brining Pork Chops for full instructions. But here are the basics –
Combine 2 cups of apple cider or water with 1/4 cup each of brown sugar and salt. Microwave just until the cider or water are warm enough for the sugar and salt to dissolve. Stir in 3 cups of ice to cool the liquid.
Pour the brining liquid over the pork chops. Cover with plastic wrap and refrigerate. Brine the chops for a minimum of one hour or a maximum of 12 hours.
Remove the chops from the brine and pat dry with paper towels. Proceed with my broiling instructions, however eliminate the salt from the seasoning rub. The brining will make the pork chops salty enough.
Serving suggestions
Here are some of my favorite sides and a dessert to serve with these broiled pork chops –
Storage directions
Store any leftover broiled pork in an airtight container. It will keep in your refrigerator for up to three days. Or in the freezer for up to one month.
Kitchen tools
- These are the sheet pans I use to test all of my recipes
- Line your sheet pans with aluminum foil for easy clean up
- Use this oven safe stainless steel cooling rack to broil the pork chops on – it helps the air circulate better to evenly cook the chops
- This is the best and most affordable instant read thermometer you can buy
Broiled Pork Chops
Ingredients
- 4 bone-in pork chops
- 1 tbsp light brown sugar
- 1 1/2 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp ginger
- 1/2 tsp oregano
- 1/2 tsp garlic powder
Instructions
- Place oven rack in upper third position. Preheat oven to broiler setting (usually 500 degrees F).
- Line a sheet pan with foil and place an oven safe cooling rack on top of the foil.
- Mix together the dry rub ingredients - brown sugar through garlic powder. Evenly sprinkle the rub on both sides of the pork chops and rub it into the pork.
- Place the pork on the prepared sheet pan (on top of the cooling rack).
- Cook the pork, flipping once halfway through cooking time. The size of the pork chops will determine how long you cook them. Smaller chops should take 4-5 minutes per side, 3/4 inch chops should take 7-8 minutes per side, 1 inch or more chops should take 8-10 minutes per side.Remove the pork from the oven once the center of each pork chop reaches 145 degrees F. Allow the pork chops to rest for 3 minutes before serving.
Nutrition
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Caitlyn Erhardt says
This was amazing! My husband is a massive fan of pork chops and these were devoured.
foodtasticmom says
Thank you! Grateful for the positive feedback.
Pamela F.L. says
Juicy, plump, beautiful! We loved pork chops-boneless-less seasoned. Just salt, garlic, paprika!
foodtasticmom says
I’m so glad you enjoyed your experience with this recipe!
Noelle says
What a great idea, I loved the way they turned out when you cook them like this 🙂
foodtasticmom says
Thanks very much! I’m glad you enjoyed them.
Toni says
I was delighted to find your recipe as I have pork chops in the fridge and wasn’t sure how to cook them. This recipes is delicious and thank you for all the details. They came out perfectly.
foodtasticmom says
This is so great to hear. Thank you for the positive review.
Dannii says
My husband loves pork chops, but I never cook them. I am going to have to try this method, as it looks really simple.
foodtasticmom says
I think you will love them. And yes, they are so simple!
Darcy says
This is such a great, easy recipe to follow! Normally my pork chops come out dry, but these are amazing!
foodtasticmom says
I’m so happy these turned out well for you. Thanks for taking the time to rate and comment!
Donna says
I haven’t ever fully cooked meat under the broiler. I have five possible positions for the racks in my oven. Would I use the top position? The next one down is on the bottom edge of the top third. Am I over-thinking? I want pork chops for dinner. 🙂
foodtasticmom says
Sorry for the late reply. The top position is for broiling. But, if I’m making really thick pork chops, I’ll use the next one down. You’re not over-thinking. Ovens are so different. If your broiler runs hot, it makes sense to use the next one down which is at the bottom edge of the top third.
cH says
My parchment paper says not to use under broiler, so I used aluminum foil.
foodtasticmom says
And did the pork chops turn out? Did you like them?
Karen says
Omg my parchment paper just caught on fire.
foodtasticmom says
Oh gosh, I’m sorry this happened. I’m approving this so others know the risk. Definitely make sure your pan and paper are not too close to the heating element at the top. Also, some ovens run hotter than others. You can always oil a sheet pan to prevent sticking and skip the parchment paper altogether. Or use an oven safe cooking rack on top of a sheet pan and also skip the paper.
Cyndi says
I’m going to try this recipe using the two-piece broiler pan that came with my oven. Hopefully, it will turn out the same.
foodtasticmom says
It should work. I’d make sure to oil the top of the broiler pan, if it’s not non-stick. Come back and let me know!
SherryLee says
I am making boneless pork chops. Would 5 minutes per side be about right?
foodtasticmom says
It should be. And always check the temperature with a thermometer to be sure! 145 degrees F is safe for pork, with a 3-minute rest before eating.
April says
I just tried this recipe and it was delicious. The chops were so tender. Thank you
foodtasticmom says
Love hearing this! Thank you for taking the time to come back to rate and review this recipe!
Solange says
The instructions were easy to follow as I never really broiled foods.( never sure which level to use.). Could I use just a salt , pepper and maybe garlic as a rub. I think the smoked paprika was a bit strong for me. My husband loved it and found it tender and moist. I dropped a level after 4 minutes or so as it looked like it was charing to fast.
They were about 1 inch with bone. I now have a bit more confidence in trying again. Thank you.
foodtasticmom says
You can customize the seasonings however you would like. I think garlic would be a great substitute. Thanks for taking the time to rate and comment!
Minerva Moy says
OMG my pork chops came out soooo good. I used my own seasoning but followed everything else exactly. Best pork chops I’ve ever made. Thank you so much!! Please add me to your email list!
Mini
foodtasticmom says
So happy that you loved my broiled pork chops so much. I appreciate your review. And I have added you to my email list. 🙂
Storm says
I always come back to your recipe when I forget how long to broil my pork chops. They not only come out great, but also give info for more than one thickness—thank you!
foodtasticmom says
I really appreciate this positive feedback. Thanks so very much!! I’m glad I can be of help to you in your kitchen.
Kathy says
Going to try this tonight. It does say foil but in the same instructions paper.
“Line a sheet pan with foil and place an oven safe cooling rack on top of the paper”
So I’m going to use foil. I’ll let you know how it turns out.
Thank you for sharing.
foodtasticmom says
Thanks for noticing this. I had originally recommended parchment paper. And then changed it to foil because a few readers had issues with the paper scorching or even catching fire. I’ll go in and fix the error. Thank you and I hope you like them!
Adrianne Elliott says
Mmmm…these turned out so good! Thanks for sharing the recipe! I was out of smoked paprika, so I just used plain paprika and it was delicious, though I’d love to try it with the smoked paprika sometime too.
foodtasticmom says
So happy you enjoyed the pork chops! Thanks for the positive feedback!