Ingredients needed
Pork chops. I always use bone-in pork chops but boneless pork chops can be used instead. Thicker pork chops may require slightly longer cooking but are more likely to be juicy and tender than thinner pork chops. Spices: I used smoked paprika, garlic powder, salt and black pepper. Other seasonings like onion powder, cayenne pepper or dried herbs like oregano, thyme, sage or parsley can all be used. Extra-virgin olive oil.
How to broil pork chops
For quick cooking, preheat a griddle pan, broiler pan or large skillet in the oven on the highest oven rack under a hot broiler for 10-15 minutes. Combine all the spices together and mix well. Pat pork chops dry with paper towels then drizzle with olive oil. Season generously on both sides with the dry rub. Carefully place the pork chops on the preheated pan and cook for 2-3 minutes, depending on thickness, per side. Remove the chops from the oven and allow to rest for 5 minutes before serving.
When is pork done?
Pork is cooked when it reaches 145°F/62°C internal temperature on a meat thermometer. Cooking time will depend on the thickness of the pork chop. Thinner pork chops will need 1-2 minutes per side while thick pork chops will need 3-4 minutes per side. The pork should be slightly pink (medium) and juicy once cooked.
Can I make this ahead?
The pork chops can be seasoned and kept in the fridge overnight before cooking. Any leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated in a hot pan before serving.
Serving suggestion
Pork chops are delicious served with mashed potatoes and a side of vegetables like green beans, broccoli or asparagus.
Sour cream cheddar mashed potatoes Roasted broccoli Sautéed green beans
Pork Chop Recipes
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