Broiling is one of the quickest and easiest ways to cook bone-in pork chops for a delicious weeknight meal With just a few simple steps, you can achieve tender, juicy pork chops with a nice sear and caramelization on the outside.
While thin chops may only need a few minutes per side under the broiler, thick pork chops require a bit more time and technique to cook through without drying out Follow this simple guide to learn how to broil thick pork chops to perfection every time
Why Broil Thick Pork Chops?
There are several advantages to broiling thick pork chops rather than grilling or pan frying them:
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Quick cooking time – Broiling uses intense direct heat from above to quickly cook and brown the exterior of thick chops The high heat rapidly sears and caramelizes the outside while the interior cooks through gently
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Great flavor – The high heat of the broiler gives the pork chops a delicious browned and slightly charred exterior full of flavor. The chops pick up subtle smoky notes from the broiler too.
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Minimal fat – Since the chops cook suspended on a rack, excess fat can drip away while broiling. This gives you juicy, tender meat without the greasiness of pan frying.
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Easy cleanup – With broiling, there’s no need for submerging the pork chops in oil in a pan. That means less splatter and less cleanup!
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Healthy – Broiled pork has fewer calories and less fat than chops that are deep fried or cooked in loads of oil. The high heat also allows you to cook the chops without adding much extra fat or oil.
Tips for Selecting Thick Pork Chops for Broiling
Look for pork rib or loin chops that are at least 1-inch thick when selecting the chops to broil. Thinner chops will overcook and dry out too quickly under the intense broiler heat before the interior has a chance to cook through.
Bone-in chops hold up especially well to broiling since the bone helps keep the meat juicy and adds extra flavor. The bone also makes the chops easier to flip halfway through cooking.
Choose chops that have nice marbling throughout for the most flavor and juiciness. The streaks of fat will baste the meat from within as it cooks.
Pick pork chops that have a solid layer of fat along one edge of the meat. As the fat renders, it will help prevent the chops from drying out under the broiler.
For optimal tenderness and juiciness, select chops from the loin section rather than the shoulder. The loin area will have more delicate meat.
Seasoning Thick Pork Chops for Broiling
Rubbing the pork chops with seasoning prior to broiling adds tons of flavor. Here are some simple seasoning options:
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Salt and pepper – For classic and simple flavored chops, season just with coarse salt and freshly ground black pepper. Let the pork flavor shine through.
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Garlic powder and onion powder – These powders infuse savory flavor without moisture that would cause sticking.
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Chili powder and cumin – Add a Tex-Mex flair with a spice rub of chili powder, cumin, oregano, garlic powder, salt, and pepper.
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Smoked paprika – For a touch of smokiness, use ground chipotle chile pepper or smoked paprika in the rub.
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Fresh herbs – Chopped fresh rosemary, thyme, oregano, or sage make quick herb-crusted chops.
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Brown sugar – For a sweet and savory rub, add brown sugar to balance out the spices.
How to Broil Thick Pork Chops Perfectly
Follow these simple steps for tender, juicy, and flavorful broiled thick pork chops:
1. Prepare the Pork Chops
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Pat the pork chops completely dry with paper towels. Any moisture on the surface can cause splattering and sticking when broiling.
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Brush or rub the chops all over with a thin coating of oil. Just a teaspoon or two of olive oil, avocado oil, vegetable oil, or melted butter is enough for each chop. This helps promote browning.
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Generously season both sides of the chops with your choice of dry rub seasoning. Massage the seasoning evenly into the meat.
2. Preheat the Broiler
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Position an oven rack about 5-6 inches from top heating element. Preheat the broiler to high heat for at least 10 minutes.
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You want an intense, hot broiler temperature to properly sear the exterior of the chops while cooking through.
3. Broil the Pork Chops
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Place the seasoned pork chops on a rimmed baking sheet lined with foil for easy cleanup.
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Broil for 5-6 minutes on the first side until nicely browned.
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Flip the chops and broil for another 5-6 minutes on the second side until well-browned.
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For 1 1/2-inch thick or larger chops, you may need to broil each side for 7-8 minutes total. Use a meat thermometer to confirm the internal temperature reaches 145°F.
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Avoid opening the oven door unnecessarily during broiling. This causes the temperature to fluctuate and can lead to uneven cooking.
4. Let the Chops Rest
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When the chops are done broiling, remove them from the oven and tent loosely with foil.
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Letting the pork chops rest for 5 minutes allows the juices to redistribute through the meat for tender and juicy results.
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The internal temperature will rise another 5-10°F during resting to ensure safe doneness.
5. Serve and Enjoy!
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These quick broiled pork chops make a tasty, budget-friendly entree. Serve them as-is or pair with desired sides like rice, roasted potatoes, or a fresh salad.
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For added flavor, try serving with a pan sauce made from the browned bits in the baking sheet after removing the chops. Simply deglaze with chicken broth, wine, or water and simmer to reduce.
With this simple technique, you can achieve juicy, caramelized pork chops any night of the week without much active cooking time. Broiling really is one of the easiest ways to put a flavorful dinner on the table fast.
Broiling Times and Temperatures for Thick Pork Chops
- 1-inch thick – Broil for 5 minutes per side. Cook to internal temp of 145°F.
- 1 1/4-inches thick – Broil for 6 minutes per side. Cook to internal temp of 145°F.
- 1 1/2-inches thick – Broil for 7-8 minutes per side. Cook to internal temp of 145°F.
- 2-inches thick – Broil for 8-10 minutes per side. Cook to internal temp of 145°F.
Always use an instant-read meat thermometer to verify the chops have reached a safe minimum internal temperature of 145°F after resting. Cooking times may vary based on broiler intensity.
For bone-in chops, aim to have an area of the bone showing through the top of the meat. This ensures the thicker portion near the bone has cooked through.
Helpful Tips for Juicy Broiled Pork Chops
Follow these tips for the most tender, moist broiled thick pork chops:
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Pat the chops very dry – Moisture on the surface will cause splatter and make the meat stick. Dry chops brown better.
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Use a meat thermometer – This avoids overcooking. Pork is safe to eat and juiciest when cooked to 145°F.
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Don’t crowd the pan – Cook chops in a single layer with space between so they brown evenly.
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Let rest before serving – Resting allows juices to redistribute through the meat for juicier chops.
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Preheat broiler well – Give the broiler ample time to fully preheat for proper searing and cooking.
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Watch carefully – Stay nearby since broiling time is short. Chops can go from perfect to overdone quickly.
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Flip only once – Just one flip halfway through prevents moisture loss and produces the best browning.
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Brush with oil – Adding a light coating of oil boosts browning as the chops broil.
Potential Problems and Easy Fixes
If your thick pork chops don’t turn out quite right, here are some common problems with easy solutions:
Problem: Chops are overcooked and dry.
Solution: Use a meat thermometer for doneness. Cook only to 145°F then let rest. Also be sure not to broil on one side too long before flipping.
Problem: Chops are undercooked in the center.
Solution: Increase broiling time, cook thicker chops longer (8-10 minutes per side), and confirm temperature with thermometer.
Problem: Chops are burnt on outside but raw inside.
Solution: Move oven rack further from broiler, reduce broiling time by a few minutes per side, and use thermometer to test doneness.
Problem: Chops stick and splatter excessively.
Solution: Pat chops very dry before broiling. Use a light coat of oil instead of too much that can cause sticking. Make sure broiler is fully preheated.
Problem: Chops have bland flavor.
Solution: Use more seasonings in a rub. Let stand to absorb flavor before broiling. Consider marinating chops beforehand too.
Cooking Up Even More Delicious Broiled Pork Chops
While basic broiled pork chops are fantastic, you can kick things up a notch with these flavorful variations:
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Honey Dijon Chops – Brush chops with a mixture of Dijon mustard, honey, and soy sauce before broiling.
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Maple Glazed Chops – Brush chops with maple syrup and sprinkle with chili powder and cayenne pepper before broiling.
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Garlic Herb Chops – Spread seasoned breadcrumb mixture with parsley, oregano, garlic, and olive oil on chops before broiling.
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Jamaican Jerk Chops – Use a dry jerk seasoning blend before broiling. Serve with grilled pineapple.
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Balsamic Chops – Marinate chops in balsamic vinegar, olive oil, garlic, and Italian herbs before broiling.
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Parmesan Crusted Chops – Top chops with grated Parmesan, breadcrumbs, and oregano then broil until cheese is melted and golden.
So try out this easy broiling method tonight for quick and delicious oven-cooked thick pork chops worthy of any night of the week! Just be sure to remove your chops when the internal temperature reaches 145°F for tender, juicy results every time.