Easy Broiled Pork Chops Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
103 kcal
-
Course
Main Course
-
Cuisine
American
Easy Broiled Pork Chops Recipe
Description
The Easy Broiled Pork Chops Recipe calls for thick pork chops that are seasoned with a combination of salt, black pepper, garlic powder, paprika, and a honey-soy sauce glaze. Bone-in chops can be broiled directly, while boneless ones are first brined to help retain moisture. The method involves heating the oven broiler and a skillet, seasoning and oiling the chops, then broiling them approximately 7 inches from the heat source to achieve a caramelized exterior.
This approach produces pork chops that are well browned on the outside with a tender, juicy center, thanks to brining where applied and careful timing under the broiler. The honey and soy sauce add subtle sweetness and umami, complementing the pork's natural flavor.
Serving these chops is flexible: they can be accompanied by vegetables, grains, or salads to make a balanced meal. Cooking times vary based on chop thickness and bone presence, with thinner sides needing less time to avoid overcooking.
The notes emphasize managing cooking times to prevent toughness, especially noting that bone-in chops cook faster than boneless. Leftover chops can be refrigerated or frozen, and there are tips for safe reheating in the oven or microwave to maintain tenderness.
Ingredients
- 4 inch thick pork chops bone-in (preferably) or boneless
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup honey if you are not only a keto diet, use regular honey, sugar-free, or maple syrup
- 1 tablespoon soy sauce Use a GF soy sauce, if you are on a GF diet.
- 1 lemon juiced
Instructions
- IF USING BONELESS PORK CHOPS, brine the pork. In a medium bowl, combine warm water and salt (about 1 tablespoon per cup of water) and stir until the salt is dissolved. Submerge the pork chops in a suitable amount of saltwater and soak for at least 30 minutes (at room temp) or overnight (in the fridge). Then, remove pork chops and rinse them off with cold water. Pat them dry well with paper towels and place on a plate. If using BONE-IN PORK CHOPS, you may skip the brining step! For either type of chops, make sure to let pork sit at room temperature for at least 30 minutes before starting to cook, and pat dry very, very well to assure proper browning.
- Position oven rack 7 inches (18 cm) away from the broiler. Then preheat oven to broil for at least 10 minutes.
- Meanwhile, preheat your skillet over high heat for about 4-5 minutes. While pan is heating, season the pork. Brush the pork chops on both sides with 1 tablespoon of olive oil. Then sprinkle with a mixture of salt, pepper, garlic powder, and paprika.
- Add the remaining oil to the pan and swirl to evenly coat the bottom. Sear the pork on one side for 1 minute, pressing the tops of the chops flat with a metal spatula. Then flip and sear for an additional 1 minute.
- Transfer pan to the oven and broil for 4 minutes. Remove pan from the oven, flip pork chops, and let broil for 4 minutes more. Insert a thermometer into the thickest part of the pork chop. If bone-in, make sure to not touch the bone. It has to reach an internal temperature of 145°F (62°C) but I prefer 140°F (60°C) since pork will keep cooking outside the oven for a while, reaching the 145°F mark outside the oven.
- Transfer chops to a plate. cover with foil, and let rest for at least 5 minutes. Meanwhile, prepare the sauce.
- Using the same pan, stir honey, soy sauce, and lemon juice in with the pork juices in the pan. Let cook over medium-high heat, stirring occasionally, until sauce thickens and is reduced to half (about 5 minutes). Spoon sauce over chops and serve. You may garnish with chopped parsley or any other herb of your choice.
Notes
- Bone-in pork chops cook faster than boneless, so reduce broiling time by about 1-2 minutes per side for bone-in.
- Brine boneless pork chops for at least 30 minutes or overnight in salted water to help retain moisture during cooking.
- If one side of a chop is thinner, cook based on the thinner side's recommended time to avoid overcooking and toughness.
- After cooking, allow pork chops to rest outside the broiler; the meat will continue to cook internally for several minutes.
- Cooked pork chops can be stored in the fridge up to 3 days or frozen for up to 3 months; thaw in fridge before reheating.
- Reheat pork chops gently in the microwave or oven (at 350°F covered with foil) to prevent drying out.
- Avoid broiling pork chops thinner than ½ inch as they can overcook quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 861mg | 36% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 7mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
