Boneless Broiled Pork Chops

Cooked chicken breast with seasoning sits on a greasy, foil-lined baking sheet with burnt oil and baked residue visible around it.

These boneless broiled pork chops cook in about twenty minutes with a golden crust and juicy center. A simple homemade spice blend and the broiler do all the work, with no skillet or marinade required.

Course Main Course, Main Dishes

Cuisine American, International

Keyword baking sheet, bone-in, boneless, broil, broil pork chops, broiled pork chops recipe, broiler, cooking time, easy broiled pork chops, inch thick, internal temperature, juicy, oven rack, pork chop, preheat, side dish, thermometer

Prep Time 10

Cook Time 16

Servings Servings

Calories 806kcal

Author Zuzana Paar

Equipment

1 Baking Sheet
1 Bowl
1 Silicone Brush
1 Tongs
1 Meat Thermometer

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

US Customary - Metric

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