These broiled pork chops are easy to make, covered in the best homemade pork seasoning, and rested in butter before serving. They are juicy and flavorful and on the table in only 15 minutes. Pair them with your favorite side dishes for a delicious, well-rounded dinner.
Check out more pork recipes, like these boneless country style pork ribs, slow cooker pulled pork, pork carnitas, grilled pork rib tips, moo ping Thai BBQ skewers, and jagerschnitzel.
I've prepared pork chops in many ways, from pan-seared pork chops, or these Ranch baked pork chops or to my homemade shake and bake pork chops - even air fryer thick cut pork chops.
I love how easy they are to whip up, and my family loves how tasty they are.
On average, I probably make pork chops at least once a week in some form. This broiled version has become one of my favorite methods since it is quick and hands-off.
🥘 Ingredients
- Pork Chops - I used bone-in chops that were about ¾-inch thick. You can use any thickness pork chop, boneless or bone-in. See the table below for the cooking times.
- Seasoning - Try my homemade pork seasoning, or use your favorite brand.
- Butter - A pat of butter on top of the pork chops adds extra flavor.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
Should I Use Olive Oil On Broiled Pork Chops?
I don't think it is necessary. You can use a light layer to coat the pork chops to apply the seasoning, but you’re better off using nonstick cooking spray on your pan, rack, or broiler pan.
I don’t want the oil essentially ‘boiling’ the meat when broiling. This is a personal preference, so choose what works best for you.
🔪 How To Broil Pork Chops
The key to perfectly broiled pork chops is monitoring them for doneness. You will need a broiling pan or baking dish, a cutting board, and aluminum foil.
This recipe is for four servings, but you can prepare as many chops as you need. Just make sure you don't overcrowd your pan.
Prepare & Season the Chops
Step 1: Preheat. Position your oven rack 4 inches from the broiler and then preheat it to high broil (or use the standard broil setting if your oven doesn't have a high/low option).
Step 2: Season. Pat the 2 pounds of pork chops dry, then season on all sides with 1-2 teaspoons of pork seasoning to taste. Place them onto a broiling pan, a baking dish with a wire rack, or a baking sheet lined with aluminum foil. (see photos #1, #2, #3, #4)
Broil Until Browned & Rest
Step 3: Broil. Broil for 4-5 minutes per side for pork chops approximately ¾-inch thick. (see photos #5, #6)
Step 4: Add butter. Remove the pork chops from the oven and transfer them to a tray or cutting board. Place ½ tablespoon of butter onto each pork chop and loosely cover it with foil.
Step 5: Rest and serve. Let them rest for 3-4 minutes before serving.
💠Angela's Pro Tips & Notes
- Use room-temperature meat. If time allows, set your pork chops out on the kitchen counter 30 minutes before cooking. This gives them time to warm to room temperature, allowing your meat to cook more evenly.
- Pick your chop thickness. You can cook thicker pork chops; just adjust the cooking time per the chart below.
- Use a thermometer. Regardless of how thick your chops are, the internal temperature needs to be 145°F (63°C) to be done. Read my post on pork internal temperatures to learn more.
>>>See All Of My Recipes Here!<<<
🥩 Broiled Pork Chops Cooking Times
| Thickness | Boneless | Bone-in |
|---|---|---|
| ¼-inch | 1-2 min per side | 2-3 min per side |
| ½-inch | 2-3 min per side | 3-4 min per side |
| ¾-inch | 3-4 min per side | 4-5 min per side |
| 1-inch | 4-5 min per side | 5-6 min per side |
| 1½-inch | 5-6 min per side | 6-7 min per side |
| 1¾-inch + | pan-sear then broil* | pan-sear, then broil* |
*For pork chops larger than 1¾ inches thick, I suggest pan-searing each side in a skillet until browned and then broiling them for 3-4 minutes to finish them off.
🥡 Storing & Reheating
Store any leftovers in a shallow, airtight container in the fridge for 3-4 days. Enjoy leftovers cold, cubed as finger food, or sliced and piled onto a sandwich. Hot leftover ideas include pork tacos, soup, stir-fries, fried rice, and more!
Reheating
I've found that pork chops are best when reheated in the oven at 350°F (175°C/Gas Mark 4).
Place them on a rimmed baking sheet or in a shallow baking dish, then drizzle some beef, chicken broth, or water in the dish to keep your reheated chops moist. Cover the dish loosely with foil to prevent drying out the chops.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Broiled Pork Chops
Ingredients
- 2 lbs pork chops
- 1-2 teaspoon pork seasoning (to taste)
- 2 tablespoon butter (divided)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep & Season
- Position your oven rack 4 inches from the broiler and then preheat it to high broil (or use the standard broil setting if your oven doesn't have a high/low option).
- Season all sides of your 2 lbs pork chops with 1-2 teaspoon pork seasoning to taste, then place them onto a broiling pan, a baking dish with a wire rack, or a baking sheet lined with aluminum foil
Broil & Rest
- Broil for 4-5 minutes per side for bone-in pork chops approximately ¾-inch thick.
- Remove the pork chops from the oven and transfer them to a tray or cutting board. Place ½ tablespoon of your 2 tablespoon butter onto each pork chop and loosely cover them with foil.
- Let them rest for 3-4 minutes before serving.
Notes
- If time allows, set your pork chops out on the kitchen counter 30 minutes before cooking. This gives them time to warm to room temperature, allowing your meat to cook more evenly.
- You can cook thicker pork chops; just adjust the cooking time.
- 1-inch, boneless: 4-5 minutes per side
- 1-inch, bone-in: 5-6 minutes per side
- 1½-inch, boneless: 5-6 minutes per side
- 1½-inch, bone-in 6-7 minutes per side
- For pork chops larger than 1¾ inches thick, I suggest pan-searing each side in a skillet until browned and then broiling them for 3-4 minutes to finish them off.
- Regardless of how thick your chops are, the internal temperature needs to be 145°F (63°C) to be done. Read my post on pork internal temperatures to learn more.Â
- Store any leftover pork chops in a shallow, airtight container in the fridge for 3-4 days.
- I've found that pork chops are best when reheated in the oven at 350°F (175°C/Gas Mark 4). Place them on a rimmed baking sheet or in a shallow baking dish, then drizzle some beef, chicken broth, or water in the dish to keep your reheated chops moist. Cover the dish loosely with foil to prevent drying out the chops.
Nutrition
Originally published March 24, 2024
Comments
No Comments