Easy Broiled Pork Chops recipe creates the most tender, juicy and delicious chops. An incredibly simple recipe that the whole family loves.
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Do you have a family member who isn’t on board with healthy eating?
Maybe they think it sounds like a great idea, but when push comes to shove they turn their nose up at the mention of recipes like Kale and Brussel Sprouts Salad, Spaghetti Squash Greek Bowls and Mediterranean Veggie Sandwich.
You are not alone my friend!
This is such a common challenge for so many and truly, there are no easy answers.
However, there are two approaches that I have seen be a help.
In my years of supporting clients with weight loss goals I often noticed that sometimes people just needed a little time to wrap their heads around what healthy eating looks like.
Often, the healthy eating approach would have to start slow with a trial and error of what foods they like and could hang with for the long term.
That just took time, patience and diligence.
The second approach that I have seen really help in getting reluctant family members on board with healthy eating is disguising healthier foods as a comfort meal.
These Easy Broiled Pork Chops are exactly that.
They are succulent and flavorful!
Use a high quality pork chop along with a fiber rich side salad and veggies and chances are those reluctant family members will be one step closer to committing to healthy eating.
How To Broil Pork Chops
Oven Broiled Pork Chops are beyond mouthwatering in addition to being incredibly easy to make when following these steps.
- Preheat oven to broil.
- Prepare seasoning.
- Lightly oil Grill Pan and place in oven for 5 minutes to preheat. (Love this Grill Pan but this one is even better for family portions.)
- Remove excess moisture from chops using paper towels.
- Sprinkle both sides of each chop with seasoning.
- Using long handled tongs, carefully place chops onto grill pan.
- Turn halfway through cooking to grill opposite side of chops.
- Remove chops from oven and transfer onto a platter. Let rest for 5 minutes.
Cooking Thick Pork Chops
The ultimate goal of cooking thick pork chops is to have the internal temperature reach 145℉. Whether broiling smaller boneless chops or thicker ones, the approach is the same. The timing is what differs.
- Smaller chops approximately 4-5 minutes per side.
- 3/4 inch chops approximately 7-8 minutes per side.
- 1 inch chops approximately 9-10 minutes per side.
Hands down, my entire family’s favorite Pork Seasoning is this blend. It really is the Ultimate Dry Rub as we have used it on chicken, ribs, wings, steaks… You name, it makes everything taste amazing.
How To Reheat Pork Chops
Here are a few options for reheating pork chops
- Microwave- Reheat on power level 8 for 1 1/2 mins. Work in 30 second increments to add more time if needed.
- Oven- Preheat oven to 350℉. Place chops on a small roasting pan covered with aluminum foil. Bake for 10 to 15 minutes or until heated through.
- Stovetop- This method for reheating is not advisable.
More Mouthwatering Pork Recipes
Best Dry Rubbed Ribs of Your Life
Country Style Pork Spare Ribs and Sauerkraut
Easy Broiled Pork Chops
- Cast Iron Grill Pan
- 1 tbsp high heat oil
- 4 tbsp Husband Approved Dry Rub
- 4 3/4 inch bone in pork chops
- Preaheat oven to broil.
- Meanwhile mix together dry rub.
- Lightly oil grill pan and preheat in oven for 5 mins.
- While pan is heating pat dry pork chops using paper towels. Sprinkle both sides of chops with dry rub using 1 tbsp per chop.
- Place chops on heated pan and broil 7-8 mins per side.
- Once cooked, remove from oven and place chops on a platter to rest for 5 mins.
Trying this tonight?
This sounds awesome…Lisa Key West FL
I hope you enjoy!
Debra B. says
Would the timing change much for boneless pork chops?
Hi Debra. The timing for boneless pork chops would depend on how thick they are. If they are on the smaller side I would give them about 3-4 mins per side ending with an ideal internal temperature of 145℉. I hope this helps.
I am not an expert cook but I just cook them according to her directions without bones and they were very good and juicy and tender
Should I broil in high or low?
This such a good question and I am so glad you asked because I forgot to address it. The high setting is 550℉ and would be the best for this recipe. However, sometimes ovens can run a little hotter than they should so I would just keep a watchful eye in the chops. I hope you enjoy!
How far from the broiler???
Mid oven is appropriate. The most important step is preheating the grill pan. I hope this helps.
Delicious recipe! The pork chops formed a crust that added wonderful flavor!
So happy to hear! Thank you for trying the recipe and commenting!
Matthew W. Stewart says
These are very tasty pork chops with the husband approved dry rub. I originally missed the amount per chop to add and used more than was called for. It resulted in an incredible glazed pork chop that tastes just as good cold the next day. Thank you for sharing this recipe.
Yay! I am so glad you they turned out well. An extra glazed pork chop sounds amazing to me!
Matthew W. Stewart says
Forgot to add that the only substitution I made was to the husband approved dry rub. I substituted Truvia brown sugar blend for the brown sugar. The result was less sugar with the same expected sweetness.
That is a great tip!
Bobbi Dudo says
I never know how close to Broil element the meat should be. No recipe I’ve found tells a novice cook like me. HELP!!
Hi Bobbi! I am so sorry that I didn’t respond right away. I was busy in the kitchen and should have answered your question much sooner. Short answer, just keep it in the middle of the oven. Longer answer is to make sure you fully preheat the oven to broil and then add your cast iron and let it preheat for a full 5 minutes. You will see many people encourage cooking close to the heating element, however as long as you properly preheat it will be perfect.
Oh my gosh I am a terrible cook because I have a really bad memory I can’t remember how to cook anything but these porkchops came out delicious tender and juicy thank you very much!
That makes me so happy to hear! Thank you you so much for giving these a try. Hopefully there are a few more recipes here that you enjoy also. Have a wonderful weekend!
JJ P says
I thought this was good. I actually have the Lodge double burner griddle so preheated it. Had 1.25″ thick bone-in chops so did 9 min per side, but I didn’t get a lot of browning/defined grill marks like your photo. It was quite a bit paler with some burned edges (which I love burned edges). I even cut some slits in the outside fat to prevent curling so not sure what else I could have done to try to get darker grill marks. Flavor was good though. Could have cut the broil time down by about 1 – 2 min since it was a little well done and we try to go mid-well on pork chops but overall a great dinner.
I am glad to hear that you enjoyed the pork chops. So my secret to the grill marks is the homemade dry rub in addittion to a very hot pan. The sugar in the dry rub really helps to caramelize the pork, plus it tastes amazing. Thank you so much for taking the time to try the recipe and for coming back to comment.
Really liked this recipe. The rub was quick and easy to put together and the broiling instructions were spot on. I have an electric oven and positioned my oven rack per the oven manufacturer’s recommendation — pretty close to the electric heating element. My chops were about an inch thick and broiling time was 6 min. per side. Pork chops can often be dry and tough, but the these chops turned out great with a sizzling, sweet/spicy glaze! YUM!
So so happy to hear! Thank you so much for trying the recipe and for rating it.
Wow, I am a pork chop lover, but let me say I have never had a better chop that hit my taste buds perfectly. This ones a deff keeper. Followed recipe to a tee, turned out perfect! Thanx for sharing this recipe.
That makes me so happy to hear! Thank you so much for trying the pork chop sand coming back to rate them!
Didn’t work at all for me. The one-inch thick pork chops didn’t brown and were still mostly raw after cooking them 9 minutes per side. I had to raise the oven rack to be much closer to the broiler element since middle of the oven was a no-go. My oven is old, though. Maybe the broiler isn’t working optimally, In any case, I will need to tweak this recipe some.
It’s so frustrating when recipes don’t turn out. I am so sorry you had this experience and I also agree with you. It sounds like your broiler is on its way out. With a preheated cast iron pan at the broiling temperature (500-550℉) a 1 inch pork chop that is broiled for 18 minutes should not come out mostly raw. This broiler/air fryer could be a great alternative without having to invest in a brand new stove. https://amzn.to/3zDl98t
I appreciate your feedback and please don’t hesitate to reach out with any questions.
Gloria raia says
I’m going to try this recipe tonight I have 6 pork chops half inch bone in will see Howe I do
I hope you enjoy!
Wow….husband approved dry rub? I can’t believe I read this in 2022. Screen shot made to show my granddaughter.
Are you attempting to pick a fight. I named this in fun very simply because my husband adores this recipe.
Do you only use the top element of the oven or even the bottom one?
Hi Florence. The broil element is typically found at the top of the oven cavity. If you have the ability to choose with your oven I would recommend using the top element.