Broiled Pork Chops

Five seasoned, cooked pork chops arranged on a white plate, with a separate plate of mixed roasted vegetables and two forks nearby on a wooden table.

These easy broiled pork chops cook with a golden crust and juicy center using a simple six-ingredient spice blend. The broiler’s direct heat gives the pork a deeper sear than standard oven baking while keeping the method quick and straightforward.

Course Main Course, Main Dishes

Cuisine American, International

Keyword pork chop, baking sheet, bone-in, broil, broil pork chops, broiler, broiling pork, cooking time, easy broiled pork chops, inch thick, internal temperature, juicy, juicy broiled pork chops, oven rack, sear, seasoning, thermometer

Prep Time 10

Cook Time 16

Servings Portions

Calories 537kcal

Author Zuzana Paar

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

US Customary - Metric

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