This easy broiled pork chops recipe gives you a golden crust and a juicy center, thanks to a six-ingredient spice blend and a broiler doing exactly what it was built to do. The direct top heat produces a sear that a standard oven bake at the same temperature cannot replicate. This pork chop recipe is worth keeping on your to-cook list.
I started using the broiler a few years ago when I realized it did a better job on pork chops than any pan I had tried. A six-ingredient spice blend and direct top heat are all it takes to get that golden crust and juicy center that most people think only comes from a restaurant kitchen. This is the method I rely on now whenever I want a pork chop that looks and tastes like it had a lot more done to it than it actually did.
Broiling Produces a Better Crust
Broiling gives pork chops direct top heat that sears the surface in the first eight minutes and builds a golden, caramelized crust that oven baking at a standard temperature cannot produce in the same short time. The result reads as seared without needing a skillet or extra fat, just the olive oil already rubbed onto the surface before the seasoning goes on. Oven-baked lamb chops and oven-baked BBQ chicken wings are other easy oven recipes.
Resting Before Cutting Makes All the Difference
Resting the broiled pork chops for three to five minutes after they come out of the oven keeps them juicy on the plate rather than dry on the knife. During broiling, juices are forced toward the center; during that short rest, they redistribute through the meat, and cutting too early sends them running straight out before the first bite.
How To Make Easy Broiled Pork Chops
This broiled pork chops recipe uses a six-spice dry rub brushed onto olive-oil-coated chops, then broiled on a lined baking sheet for 14 to 16 minutes. Four steps, one baking sheet, done.
Kitchen Gadgets:
- Baking Sheet: Rimmed and lined with foil or parchment, sprayed lightly with non-stick spray.
- Bowl: Mix the six-ingredient spice blend before it touches the pork chops.
- Brush: Coat both sides of each chop evenly with olive oil before the seasoning goes on.
- Tongs: Flips the chops carefully at the halfway mark without piercing the surface.
Ingredients:
- Pork Chops: Three to four pounds of pork chops at approximately one inch thick.
- Olive Oil: Helps the spice blend stick directly to the meat’s surface.
- Paprika: Gives the crust its color and a mild sweetness that works well alongside the chili powder.
- Chili Powder: Adds warmth and depth to the spice blend without overpowering the pork.
- Garlic Powder: Distributes evenly through the dry rub and seasons every bite of the crust.
- Onion Salt: Adds both onion flavor and saltiness to the blend.
- Turbinado Sugar: Caramelization under the broiler.
- Ground Black Pepper: Balances the sweetness and ties the spice blend together.
*Exact measurements are listed in the recipe card below.
FULL INSTRUCTIONS WITH STEPS FOR JUICY BROILED PORK CHOPS
First Step: Set Up the Oven and Mix the Spice Blend
Set the oven to broil, line a rimmed baking sheet with foil or parchment paper, and spray lightly with non-stick spray. In a small bowl, stir together the paprika, chili powder, garlic powder, onion salt, turbinado sugar, and black pepper until evenly combined. Have the olive oil and pastry brush ready alongside the spice blend before the chops go on the pan.
Second Step: Oil and Season the Chops on Both Sides
Arrange the pork chops on the prepared baking sheet in a single layer with space between each piece. Brush the tops generously with olive oil using the pastry brush, then scatter half the spice mixture evenly across the oiled surface. Turn the chops over, brush the second side with olive oil, and dust evenly with the remaining seasoning so both sides are fully coated.
Third Step: Broil the First Side and Flip
Slide the baking sheet onto the oven rack as close to the broiler element as your oven allows, and broil for 8 minutes. Carefully pull the baking sheet out and flip each pork chop with tongs without piercing the surface. Return immediately to the broiler for the second side.
Fourth Step: Finish Broiling
Broil for another 6 to 8 minutes until the edges are golden and the internal temperature at the thickest point reaches 145°Fahrenheit (62°Celsius). Remove the baking sheet from the oven and allow the pork chops to rest for 3 to 5 minutes before cutting into them. Serve warm, spooning the resting juices from the baking sheet over the top.
Zuzana’s Kitchen Notes:
The oven rack position is the one most people do not check before starting to broil. I broiled the first batch on the middle rack because that is where it always sits, and the chops came out pale and steamed rather than golden with a proper crust. Move the rack to the top position so the pork chops sit as close to the broiler element as your oven allows, and the eight-minute mark on the first side will deliver exactly the seared surface. My tender lemon chicken is another recipe you can try besides this one.
- Take the pork chops out of the fridge 15 to 20 minutes before broiling so they reach room temperature. Cold meat sears unevenly under the broiler, and the center can stay cool while the surface overcooks.
- Use a meat thermometer to check the internal temperature at the thickest point away from the bone if it’s a bone-in chop. At 145°Fahrenheit, the pork is safe and still moist, and guessing by color alone often results in overcooked meat before you realize it.
- If the spice blend starts to darken faster than the meat is cooking through, lower the rack one position to increase the distance from the heat. The chili powder and turbinado sugar in the blend brown faster than plain seasonings, so checking the surface at the six-minute mark is worth doing.
- Pork chop thickness matters more than cook time here. Chops that are less than three-quarters of an inch thick will cook through faster and need only five to six minutes per side rather than the full eight.
FREQUENTLY ASKED QUESTIONS
What to Serve With Easy Broiled Pork Chops Recipe?
These pork chops work well alongside something that can absorb the resting juices from the baking sheet. Master cooking rice so you have a side that soaks up the seasoned juices without extra prep. For a vegetable side, the broccoli and cauli bake can be prepped while you mix the spice blend and will be ready by the time the chops have rested.
Store cooled pork chops in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to keep the crust from going soft, or in a skillet over low heat with a small splash of water. Avoid the microwave, as it softens the spice crust and unevenly dries out the meat.
Can I Freeze Tender and Juicy Cooked Pork Chops?
Yes. Let the pork chops cool completely, then wrap each one individually in plastic wrap and place it in a freezer-safe bag. They keep for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until warmed through and the crust returns to a reasonable texture.
More Clean Eating Recipes
Here are a few more clean eating recipes worth making this week. Try the marinated cucumber and red onion salad for a crisp side that takes minutes to put together and contrasts well with the richness of the broiled pork.
Make the oven-ready herbed baked chicken when you want a hands-off oven protein that uses a similar herb seasoning and comes together just as fast. Try the weeknight zucchini boats for a dinner that bakes in the same oven for a full clean-eating week with little effort.
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Full Recipe With a Printable Version
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Broiled Pork Chops
Equipment
Ingredients
- 4 Pounds Pork Chops
- 3 Tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Salt
- 1 teaspoon Turbinado Sugar
- ½ teaspoon Ground Black Pepper
Instructions
- Set the oven to broil, line and grease a baking sheet, then mix the seasonings.
- Brush both sides with olive oil and coat evenly with the spice blend.
- Broil for 8 minutes, then flip the pork chops with tongs.
- Broil another 6–8 minutes until the center reaches 145°Fahrenheit (62°Celsius), then rest 3–5 minutes before serving.
Notes
- Take the pork chops out of the fridge 15 to 20 minutes before broiling so they reach room temperature. Cold meat sears unevenly under the broiler, and the center can stay cool while the surface overcooks.
- Use a meat thermometer to check the internal temperature at the thickest point away from the bone if it’s a bone-in chop. At 145°Fahrenheit, the pork is safe and still moist, and guessing by color alone often results in overcooked meat before you realize it.
- If the spice blend starts to darken faster than the meat is cooking through, lower the rack one position to increase the distance from the heat. The chili powder and turbinado sugar in the blend brown faster than plain seasonings, so checking the surface at the six-minute mark is worth doing.
- Pork chop thickness matters more than cook time here. Chops that are less than three-quarters of an inch thick will cook through faster and need only five to six minutes per side rather than the full eight.
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.
perfect cauli side
Cauliflower sides can add variety to your meals while working well with almost any main dish. Try roasted, mashed, baked, sautéed, steamed, or seasoned preparations for easy sides with different textures and flavors.
