How to Broil Juicy, Flavorful Thick Pork Chops

Broiling thick pork chops can seem intimidating but it doesn’t have to be! With a few simple tricks and tips, you can achieve juicy, flavorful pork chops with a nice char every time. In this article, we’ll walk through everything you need to know to master broiling thick pork chops.

Selecting the Right Thick Pork Chops

The first step is choosing the right pork chops. Look for chops that are at least 1 inch thick, preferably bone-in. The bone helps the meat retain moisture and prevents the edges from overcooking. For even cooking, choose chops that are similar in size and thickness.

Opt for better quality pork like heritage breed or Berkshire pork. The extra marbling means more flavor and moisture. Avoid chops with a lot of visible fat around the edges, which can burn under the broiler.

Proper Seasoning Boosts Flavor

Seasoning is key for flavorful pork chops. At a minimum generously season both sides with salt and pepper. For more flavor use a spice rub. Some good options include brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, and oregano.

Let the seasoned chops sit at room temperature for 15-30 minutes before cooking. This helps them cook more evenly. Pat off any excess moisture with paper towels before broiling.

Set Up the Broiler Properly

• Place an oven rack 4-6 inches from the broiler element. You want the chops closer to the heat source.

• It’s important to heat the broiler on high for at least 10 minutes. This ensures it reaches the proper temperature.

• Line a rimmed baking sheet with foil for easy cleanup. You can also use a broiler pan, which allows fat to drain away from the meat.

Broil Those Chops!

• Place the seasoned pork chops on the prepared baking sheet. Broil for 4-5 minutes until starting to brown.

• Flip the chops and broil another 4-5 minutes on the second side until well browned.Using tongs, stand each chop on its side and broil for 1-2 minutes to char the fatty edges.

• Turn the chops over and broil for three to five more minutes, or until the internal temperature reaches 145°F. Use an instant-read thermometer to check doneness.

• The total broiling time depends on thickness but will be 10-15 minutes. Chops that are thinner may take less time to cook than chops that are thicker. Pay attention to visual cues and use a thermometer.

• Avoid opening the oven door until ready to flip the chops. This preserves heat so they sear properly.

Rest and Serve

After broiling, transfer the pork chops to a plate and tent loosely with foil. Let rest for 5-10 minutes; the temperature will rise another 5°F as they sit. The resting time allows juices to redistribute through the meat for a juicier chop.

These broiled chops pair well with a pan sauce made from the fond leftover on the baking sheet. Other good complements include roast potatoes, rice pilaf, roasted veggies, or a green salad.

Troubleshooting Broiled Pork Chops

If your pork chops aren’t turning out right, consider these troubleshooting tips:

• Chops are overcooked and dry – The broiling time was too long. Thicken chops should take 10-15 minutes under a hot broiler. Use a meat thermometer to gauge doneness instead of time.

• Chops are undercooked – The broiler may not have preheated fully. Let it preheat for at least 10-15 minutes on high before cooking pork chops. Cook a minute or two longer as well.

• Chops are burnt on the outside – They are too close to the broiler element. Use a lower oven rack placement next time so the chops are 4-6 inches from the heat source.

• Chops lack good color – If they look pale and anemic, the broiler wasn’t hot enough. Turn the temperature to high and preheat fully before cooking. Make sure the oven door stays shut when broiling.

Tips for the Best Broiled Thick Pork Chops

Follow these tips and tricks for foolproof, juicy pork chops with a nice char every time:

• Pat the chops very dry before broiling. Moisture on the surface steam cooks the meat instead of searing it.

• Flip the chops over halfway through broiling to ensure even cooking. Don’t skip this step!

• Let the cooked chops rest before slicing and serving. Resting finished meats allows juices to redistribute through the meat fibers.

• Add a flavorful pan sauce using the fond leftover in the broiler pan after cooking the chops. Deglaze with wine, broth, vinegar etc.

• Try a two-step method of searing on the stovetop then finishing in the oven if the broiler isn’t doing the trick.

• Invest in a good instant-read digital thermometer for accuracy. Pork should reach 145°F, not over or under.

• Use bone-in, well-marbled heritage breed pork for the most flavor and moisture. Skip lean, thin chops.

• Resist the urge to keep opening the oven door during broiling. This maintains the high heat necessary for proper searing.

Innovative Ways to Flavor Your Pork Chops

There are so many possibilities when it comes to seasoning and flavoring juicy, broiled pork chops. Consider these tasty ideas:

• Dry spice rubs – Chili powder, cumin, oregano, garlic, onion, paprika, salt, pepper

• Fresh herbs – Rosemary, thyme, sage, parsley

• Wet marinades or pastes – Miso, harissa, jerk seasoning, citrus juices

• Sweet glazes – Barbecue sauce, teriyaki, mustard and honey

• Savory sauces – Chimichurri, mojo sauce, Mediterranean salsa verde

• Brines or brine-based marinades – Apple cider, wine, citrus juice, vinegar, garlic, spices

• Tangy ingredients – Greek yogurt, buttermilk, sour cream, mustard, hot sauce

Don’t forget to season under the pork chops in addition to on top. Get the seasonings evenly distributed for the best, most balanced flavor.

Cooking for a Crowd? Easy Oven Method

For larger batches, an oven method works better than broiling. Simply prepare the chops the same way with seasoning and pat dry. Heat oven to 425°F. On a baking sheet, roast for 20-25 minutes until internal temperature reaches 145°F, flipping halfway.

The oven distributes heat more evenly so you can cook multiple chops at once. Use this method for dinner parties or meal prepping.

Make a Full Meal with Sides

Looking for sides to complement your juicy, thick pork chops? Consider these tasty options:

• Roasted potatoes or sweet potatoes
• Rice pilaf or wild rice
• Quinoa or farro salad
• Sauteed or roasted veggies
• Green salad with vinaigrette
• Roasted cauliflower or Brussels sprouts
• Homemade applesauce
• Baked beans, collard greens, or coleslaw
• Skillet cornbread, biscuits, or rolls

A starch, vegetable, and/or salad round out the meal. Play with different flavor profiles to keep dinners interesting.

Satisfying Pork Chop Recipes to Try:

• Balsamic Glazed Pork Chops – Marinate chops in balsamic, Dijon, and herbs before broiling.

• Apple Cider Brined Pork Chops – Soak chops in a sweet and savory apple cider brine before cooking.

• Pork Chop Schnitzel – Bread pounded thin chops with panko, pan fry, and top with lemony parsley sauce.

• Rosemary Garlic Pork Chops – Rub a savory rosemary garlic paste onto the chops before broiling.

• BBQ Pork Chops – Glaze grilled or broiled chops with your favorite barbecue sauce in the last few minutes.

• Jerk Pork Chops – Rub spicy jerk seasoning blend onto chops and serve with fresh pineapple salsa.

Master Broiled Thick Pork Chops

Learning how to broil thick pork chops at home is simple with these helpful tips for juicy, flavorful results every time. Use the right thickness of chop, properly preheat your broiler, season the meat well, and follow cooking guidelines. Employ a meat thermometer for perfect doneness. Before long, you’ll be able to churn out delicious broiled pork chops worth bragging about!