These Broiled Pork Chops are tender and perfectly seasoned. They are a delicious and easy dinner your whole family will love. Thanks to the Ohio Pork Council for sponsoring this post. As always all opinions are mine alone.
There are many ways to cook a good pork chop. The key is knowing how to not overcook your pork. I’m going to show you how to fix tender and perfectly seasoned broiled pork chops. I tested this recipe with both boneless chops and bone-in pork chops. I can tell you without a doubt that the bone-in pork chops are best cooked under the broiler. Just a few minutes prep and then a relatively short amount of broiling time yields mouth-watering pork chops your whole family will enjoy.
How to Broil Pork Chops
Mix together the dry rub ingredients and evenly sprinkle both sides of the chops with the rub. Line the sheet pan with foil. Place the cooling rack on top of the pan – this allows for heat circulation on all sides of the pork chops. Place the oven rack in the upper third of the oven. Preheat the oven to BROIL (this is 500 degrees F in most ovens). Place the pork chops on top of the cooling rack in the prepared sheet pan. Broil the pork chops, flipping once halfway through cooking time. Allow the pork chops to rest for three minutes before serving.
Cooking Guide for Broiled Pork Chops
A blush of pink is nothing to fear in your cooked pork chops. The USDA recommends cooking pork to an internal temperature of 145 degrees F, followed by a three minute rest, before cutting into the pork. This temperature ensures the most flavorful and tender eating experience with your pork chops. The size of your chops determines how long they should be broiled –
- Smaller chops should take 4-5 minutes per side
- 3/4 inch chops should take 7-8 minutes per side
- 1 inch or more chops should take 8-10 minutes per side
What you need to make Broiled Pork Chops
Here is the equipment you’ll need to make these broiled pork chops:
Here are the spices you’ll need for the dry rub:
- Brown Sugar
- Smoked Paprika
- Garlic Powder
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Broiled Pork Chops
- 4 bone-in pork chops 3/4 to 1 inch thick
- 1 tbsp light brown sugar
- 1 1/2 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp ginger
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- Place oven rack in upper third position. Preheat oven to broiler setting (usually 500 degrees F).
- Line a sheet pan with foil and place an oven safe cooling rack on top of the paper.
- Mix together the dry rub ingredients - brown sugar through garlic powder. Evenly sprinkle the rub on both sides of the pork chops and rub it into the pork.
- Place the pork on the cooling rack.
- Cook the pork, flipping once halfway through cooking time. The size of the pork chops will determine how long you cook them. Smaller chops should take 4-5 minutes per side, 3/4 inch chops should take 7-8 minutes per side, 1 inch or more chops should take 8-10 minutes per side.Remove the pork from the oven once the center of each pork chop reaches 145 degrees F. Allow the pork chops to rest for 3 minutes before serving.
More Recipes with Ohio Pork
- Bourbon Brined Pork Steaks with Candied Bacon Butter
- Air Fryer Pork Tenderloin
- Pork Carnitas on the Grill
- Air Fryer Pork Chops
- Pulled Pork Chili
Caitlyn Erhardt says
This was amazing! My husband is a massive fan of pork chops and these were devoured.
Thank you! Grateful for the positive feedback.
Pamela F.L. says
Juicy, plump, beautiful! We loved pork chops-boneless-less seasoned. Just salt, garlic, paprika!
I’m so glad you enjoyed your experience with this recipe!
What a great idea, I loved the way they turned out when you cook them like this 🙂
Thanks very much! I’m glad you enjoyed them.
I was delighted to find your recipe as I have pork chops in the fridge and wasn’t sure how to cook them. This recipes is delicious and thank you for all the details. They came out perfectly.
This is so great to hear. Thank you for the positive review.
My husband loves pork chops, but I never cook them. I am going to have to try this method, as it looks really simple.
I think you will love them. And yes, they are so simple!
This is such a great, easy recipe to follow! Normally my pork chops come out dry, but these are amazing!
I’m so happy these turned out well for you. Thanks for taking the time to rate and comment!
I haven’t ever fully cooked meat under the broiler. I have five possible positions for the racks in my oven. Would I use the top position? The next one down is on the bottom edge of the top third. Am I over-thinking? I want pork chops for dinner. 🙂
Sorry for the late reply. The top position is for broiling. But, if I’m making really thick pork chops, I’ll use the next one down. You’re not over-thinking. Ovens are so different. If your broiler runs hot, it makes sense to use the next one down which is at the bottom edge of the top third.
My parchment paper says not to use under broiler, so I used aluminum foil.
And did the pork chops turn out? Did you like them?
Omg my parchment paper just caught on fire.
Oh gosh, I’m sorry this happened. I’m approving this so others know the risk. Definitely make sure your pan and paper are not too close to the heating element at the top. Also, some ovens run hotter than others. You can always oil a sheet pan to prevent sticking and skip the parchment paper altogether. Or use an oven safe cooking rack on top of a sheet pan and also skip the paper.
I’m going to try this recipe using the two-piece broiler pan that came with my oven. Hopefully, it will turn out the same.
It should work. I’d make sure to oil the top of the broiler pan, if it’s not non-stick. Come back and let me know!
I am making boneless pork chops. Would 5 minutes per side be about right?
It should be. And always check the temperature with a thermometer to be sure! 145 degrees F is safe for pork, with a 3-minute rest before eating.
I just tried this recipe and it was delicious. The chops were so tender. Thank you
Love hearing this! Thank you for taking the time to come back to rate and review this recipe!
The instructions were easy to follow as I never really broiled foods.( never sure which level to use.). Could I use just a salt , pepper and maybe garlic as a rub. I think the smoked paprika was a bit strong for me. My husband loved it and found it tender and moist. I dropped a level after 4 minutes or so as it looked like it was charing to fast.
They were about 1 inch with bone. I now have a bit more confidence in trying again. Thank you.
You can customize the seasonings however you would like. I think garlic would be a great substitute. Thanks for taking the time to rate and comment!
Minerva Moy says
OMG my pork chops came out soooo good. I used my own seasoning but followed everything else exactly. Best pork chops I’ve ever made. Thank you so much!! Please add me to your email list!
So happy that you loved my broiled pork chops so much. I appreciate your review. And I have added you to my email list. 🙂