Twenty minutes is all it takes to get juicy boneless broiled pork chops with golden edges and a proper crust under the broiler. A spice blend that is easy to make and mix, and direct top heat does everything the stovetop usually gets credit for. No skillet needed, no marinade waiting in the fridge.
I started using the broiler for pork chops after getting tired of the stovetop splatter and the back-and-forth of flipping and checking temperature the whole time. Direct top heat handles the crust and the center at the same time, and the spice blend I use now has been the same one for over a year because it is one of the best blends I made. Serving this on the table looks better than most things I have put more effort into.
Why the Broiler Works Better
The broiler uses direct top heat rather than surrounding heat, which is what gives each boneless pork chop its golden, slightly crisped surface without any stovetop work. That direct heat produces a result closer to a sear than a bake, and a lean pork chop needs that surface contact to develop real flavor rather than just cooking through. Pork fillet easy recipe, sheet pan salmon and veggies, and marinated grilled chicken with herbs are other main dishes perfect for your weeknight dinner.
Resting the Pork Chops After the Broil
Resting the broiled pork chops after they come off the baking sheet lets the juices that were pushed toward the center during cooking redistribute through the meat before the first cut. Cutting straight from the broiler without a rest sends all of that juice running onto the plate rather than staying in the chop.
Easy Instructions for Creating Easy Broiled Pork Chops Recipe
This boneless pork chops recipe uses a six-ingredient spice blend brushed onto olive-oil-coated chops and broiled on a lined baking sheet for easy cooking.
Must-Have Tools for Your Kitchen
- Baking Sheet: Lined with foil or parchment paper and lightly sprayed.
- Bowl: Mixes the six-ingredient spice blend before it touches the pork chops.
- Pastry Brush: Coats both sides of each chop evenly with olive oil before the seasoning goes on.
- Tongs: Flips the chops at the halfway mark without piercing the surface.
- Meat Thermometer: Confirms the internal temperature so you are not guessing by color alone.
Key Ingredients:
- Boneless Pork Chops: Ideally around one inch thick so they cook through evenly in the same broil time.
- Olive Oil: Brushed onto both sides before the spice blend goes on.
- Chili Powder: Adds warmth and depth to the crust without overpowering the other spices.
- Garlic Powder: Distributes evenly through the blend and seasons the crust.
- Onion Salt: Adds both onion flavor and base salt.
- Turbinado Sugar: Caramelizes under the direct broiler heat.
- Paprika: Gives the crust its color and a mild smokiness.
- Black Pepper: Adds mild background heat.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Juicy Broiled Pork Chops Recipe
One: Preheat and Prep Everything
Preheat the oven to broil and line a small baking sheet with foil or parchment paper, then spray lightly with non-stick spray. Combine the chili powder, garlic powder, onion salt, turbinado sugar, paprika, and black pepper in a small bowl and stir until evenly mixed. Have the olive oil and pastry brush ready beside the sheet before the pork chops go down.
Two: Oil and Season Both Sides
Place the boneless pork chops on the prepared baking sheet in a single layer with space between each one. Use the pastry brush to spread the olive oil generously over the tops, then sprinkle half the spice blend evenly over the oiled surface. Flip the chops, brush the other side with olive oil, and dust evenly with the remaining seasoning so both sides are fully coated.
Three: First Broil and Flip
Slide the baking sheet onto the oven rack positioned close to the broiler element and broil for 8 minutes. Remove carefully and turn each pork chop over using tongs without piercing the surface. Return to the broiler with cooking time of 6 to 8 minutes until the edges are golden, and the internal temperature at the thickest point reads 145°Fahrenheit (62°Celsius).
Four: Rest and Serve
Remove the baking sheet from the oven and let the pork chops rest for 3 to 5 minutes before cutting into them. The juices redistribute through the meat during this rest, and cutting too early sends them running out onto the plate. Serve warm directly from the sheet.
Tested and Noted by Zuzana
The oil needs to go on before the spice blend, and that order matters more than it looks. I reversed the steps on the first batch by seasoning the dry chops before the oil, and the spice blend absorbed into the surface rather than forming a defined layer on top, which meant far less visible crust after the broil. For a small-batch side dish that is ready to serve the moment the juicy pork chops come off the baking sheet, my mashed cauliflower is always the right call alongside.
- Take the pork chops out of the fridge 15 to 20 minutes before cooking so they reach room temperature. Cold meat straight from the fridge takes longer to cook through evenly.
- Position the oven rack as close to the broiler element as your oven allows before preheating. The closer the baking sheet sits to the direct heat, the more defined the golden crust.
- Use a meat thermometer at the thickest point of each chop to confirm the internal temperature.
- Bone-in pork chops work with the same method and spice blend but need 2 to 3 extra minutes on the second broil since the bone slows the heat transfer to the surrounding meat. Check the internal temperature rather than adding a fixed amount of time since chop thickness varies.
Common Questions Answered
What Are the Perfect Pairings for Tender and Juicy Cooked Pork Chops?
These pork chops work best alongside something fresh like kale and lemon salad. The blue cheese salad brings a creamier contrast, colorful pickled Chinese radish adds crunch that holds up against the smoky spice blend, and whole baked onions with filling make an impressive warm side that goes into the oven while the pork chops rest.
What Are the Proper Storage Tips for Juicy Pork Chops?
Store cooled pork chops in an airtight container in the fridge for up to 2 days. Reheat in an oven to keep the spice crust from going soft, or in a covered skillet over low heat with a small splash of water. Avoid the microwave as it dries the chops out unevenly.
Cool the chops completely before wrapping each one individually in plastic wrap and placing in a freezer-safe bag. They keep for up to 2 months and reheat best after an overnight thaw in the fridge followed by 12 to 15 minutes in a 375°Fahrenheit (190°Celsius) oven. Do not reheat from frozen in a microwave as the texture of the crust does not recover.
Additional Small-Portion Recipes You’ll Love
If these broiled pork chops have settled into the weekly dinner slot, these are worth making alongside them in the same week. The stuffed bell peppers without rice is a small-batch dinner with a completely different flavor direction that uses the same hands-off oven approach.
Make the recipe with sauerkraut and sausage when you want another pork dinner that comes together in one pan without much prep. The walking taco casserole gives you something different without repeating any of the same flavors.
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Boneless Broiled Pork Chops
Equipment
Ingredients
- 2 Pounds Boneless Pork Chops
- 1½ Tablespoons Olive Oil
- ½ teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Salt
- ½ teaspoon Turbinado Sugar
- ½ teaspoon Paprika
- ¼ teaspoon Black Pepper
Instructions
- Preheat the broiler, line a baking sheet, and mix the seasonings.
- Brush both sides of the pork chops with olive oil and coat evenly with the seasoning mixture.
- Broil for 8 minutes, flip, then broil for 6 to 8 minutes until the internal temperature reaches 145°Fahrenheit (62°Celsius).
- Let the pork chops rest for 3 to 5 minutes before serving.
Notes
- Take the pork chops out of the fridge 15 to 20 minutes before cooking so they reach room temperature. Cold meat straight from the fridge takes longer to cook through evenly.
- Position the oven rack as close to the broiler element as your oven allows before preheating. The closer the baking sheet sits to the direct heat, the more defined the golden crust.
- Use a meat thermometer at the thickest point of each chop to confirm the internal temperature.
- Bone-in pork chops work with the same method and spice blend but need 2 to 3 extra minutes on the second broil since the bone slows the heat transfer to the surrounding meat. Check the internal temperature rather than adding a fixed amount of time since chop thickness varies.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
dishes on the side
Side dishes to have with broiled pork chops should balance their savory, juicy flavor with a mix of fresh and hearty elements. Choose roasted vegetables, crisp salads, rice or potato dishes, sautéed greens, or warm bread for a complete and satisfying meal.
