Cocktail Recipes, Spirits, and Local Bars

Best Broiled Pork Chop Recipes

Best Broiled Pork Chop Recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top Rated Broiled Pork Chop Recipes

Here's a quick and easy weeknight meal for two that takes less than 30 minutes to put together. These pork chops are a tad on the spicy side (OK, they're actually really spicy), but feel free to use fewer chiles in the salsa or substitute something a bit less potent, such as serranos or jalapeños.See all recipes for salsa.Click here to see Dinner Recipes in 30 Minutes or Less.


Broiled Pork Chops Peppers and Onions Recipe

If you are looking for a simple dish that tastes gourmet, you must try Broiled Pork Chops Peppers, and Onions! Usually, I make this twice a month, or more, depending on our mood, and it never fails to please! It’s easy to make and you can tweak this to your liking as well. You can choose the type of pepper you like as well.

Some like them hot, some don’t – we typically don’t like the peppers too spicy, but on occasion, we do add the semi-spicy peppers in with the mild ones. recently, we found a bag of sweet peppers that are all fresh and delish. You can use the jar peppers but the fresh ones are so much better.


TIPS FOR BROILING TENDER AND JUICY PORK CHOPS

  1. Give preference to bone-in pork chops with good marbling, which helps to lock in moisture and flavor. Or alternatively, buy thick (1 to 1-1/2-inch) boneless loin pork chops that can be brined ahead, and keep them moist!
  2. Bring the meat to room temperature before cooking. What that means is, leave chops out of the fridge for at least 30 minutes before cooking.
  3. Sear pork chops for 1 minute per side on the stovetop and then transfer to the broiler on a rack that is about 7-inch away from the broiler instead of the usual 4-inches. That means, lower the rack in order to cook the pork chops to the well-done stage without them drying out.
  4. Cook meat to 140 °F internal temperature instead of the recommended 145 °F. Temperature will rise after meat is removed from oven and resting, achieving the 145 °F mark.
  5. Let broiled pork chops rest for at least 5 minutes before cutting, allowing the moisture to seal in.

That is exactly how to broil pork chops that are tender and juicy!


You can use your favorite meat dry rub for these, but just keep in mind that due to the direct heat from the broiler, some spice mixes will burn. I’d avoid anything with a lot of sugar in it or anything with delicate herbs.

I mixed up a simple spice mix that worked really well that was just salt, pepper, granulated garlic, and sweet paprika. You could also use smoked paprika if you wanted a smoky element.


4 pork loin or rib chops, 3/4 inch thick
2 medium onions
salt, to taste
rubbed sage, to taste
2 teaspoons butter or margarine, melted
black pepper, to taste

Set oven control to broil.

Place pork chops on rack in broiler pan. Broil with tops 3 to 5 inches from heat until light brown, about 10 minutes. Turn pork.

Cut 1/4-inch slice from both ends of each onion. Cut onions crosswise into halves place in broiler pan with pork. Sprinkle salt and sage over onions. Broil until onions are light brown, about 5 minutes turn onions.

Sprinkle with salt and pepper drizzle with butter. Broil until pork is done, about 5 minutes longer. Sprinkle salt and pepper over pork.


  • Why not? These chops are dynamite and loaded with flavor!
  • Cook these year-round. Who cares if it is snowing out or raining you get tasty grilled chops any day of the week.
  • The Ninja Foodi Grill cooks fast so dinner isn&rsquot that far away
  • The Foodi Grill even gives your meat perfect grill marks just like if you cook outdoors.

So don&rsquot wait, try these pork chops, and let me know how you like them!


Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

We flew Jetblue back from New York City on Sunday and when we stepped out onto the tarmack at San Jose airport (you have to do that at San Jose’s terminal C), it was 10pm, humid and hot. The pilot had announced that it was about 75F. I’m always thinking about my next meal and said to Rory, “It feels like a nice evening in Southeast Asia. Let’s grill something tomorrow with lots of garlic and fish sauce.”

Though I went to New York to teach cooking class and for business meetings, we had plenty of time to eat out with friends. The Shanghai soup dumplings were delightful, and so was the Greek food at Snack Taverna, Tuscan fare at Bar Pitti, old-fashioned Italian at Felidia, high-end homey Japanese at Aburiya Kinosuke, Belgian fries at Resto, ramen at Momofuku Noodle Bar, and modern American at Craft Bar and Gramercy Tavern. We even left Manhattan for exceptional food at Cucharamama in Hoboken and a spritely lunch at Marlow and Sons in Brooklyn. (If you’re wondering, we walked a lot and the fifth-floor walk up that we rented enabled us to fend off any weight gain.) But at the end of the week, I hankered for home cooked food. In fact, whenever I return from a trip, I look forward to cooking my own food.

With our current California heat wave, I decided to grill pork steaks – pork shoulder steaks to be exact as they’re much more flavorful and fattier than the typical thin, dry loin chop used for Vietnamese grilled pork. Someone recently requested that I post a recipe for the grilled pork that Vietnamese restaurants often prepare and serve with rice plates and the like. I have a running list of recipe requests but moved that one up to the top of my priority list. Maybe it’s because I was trying to bridge eating out for a week with cooking at home? Or was the weather dictating my cooking? Probably a bit of each so I set to the kitchen yesterday afternoon.

Replicating Vietnamese Restaurant Food
Restaurant food is not the same as home cooking. Restaurant food is generally a lot sweeter and saltier than homemade food. The reason? The bolder flavors get customers to drink and eat more it’s a Pavlovian thing. People also love to indulge in big flavors when they go out, so it’s a push and pull dynamic with restaurant dining.

With regard to Vietnamese restaurant cooking, there’s usually a smidgen of MSG added to food for good measure. I don’t use MSG (real or fake MSG), but I decided to go heavy on the seasonings in this pork marinade. Also, as mentioned above, I used succulent pork shoulder instead of dryish pork chop – which most Vietnamese restaurants use to my dismay. And, I grilled the pork over an open flame for nice charring and flavor. Lost of Vietnamese restaurants broil and the flavor is rather flat. Soy sauce adds color here, and if you use dark (black/thick) soy sauce (called hac xi dau in Vietnamese), the meat will take on a mahogany cast.

As I sliced the juicy fragrant pork, we had to sample a few pieces to ensure doneness. Rory looked at me and said, “No matter where we eat, the best food is at home.”

If you’re unsure about using lemongrass, be sure to check the Lemongrass 101 article for tips.


Broiled Pork Chop with Apples and Potato Wedges

For the pork chops, preheat the broiler on high heat. Pat dry the pork chops with paper towels. Broil on one side for about 10 minutes.

Meanwhile, rinse, core and thinly slice the apple. Cook apple slices in butter and honey for about 3 minutes. Remove pork chops from broiler. Turn pork chops. Divide apple mixture among pork chops.

Heat the sunflower oil in the pan. Add bread crumbs, mustard, salt, pepper and parsley and sauté about 3 minutes. Sprinkle breadcrumbs evenly over the chops. Broil 10 minutes longer or until pork chops are cooked.

For the potato wedges, rinse the potatoes, peel and cut into wedges. Cook for about 10 minutes in lightly salted water. Drain and pat dry with paper towels and toss with oil and sprinkle with paprika. Place in single layer on baking sheet. Bake in preheated 220°C (approximately 425°F) oven for about 20 minutes until golden brown. Sprinkle with salt and serve with the chops.


Perfect Thick Cut Pork Chops

Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. Learn how to make the perfect thick cut pork chops with this simple method.

Sign in and save recipe to your profile.

Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. Learn how to make the perfect thick cut pork chops with this simple method.

Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. I’m not even kidding! And they are way cheaper to buy too. I call them my secret weapon when it comes to feeding a crowd on a special occasion.

Making a perfect pork chop is completely easy. If you haven’t had a thick cut pork chop before, well, prepare to fall in love with pork chops. Those thin, flimsy chops you see all over the grocery store dry out easily and lack the complete flavor pork chops have to offer.

You can buy a thick cut chop at almost any grocery, but you’ll probably have to ask for it. Just head on over to the meat counter and ask for a 1 1/2 to 2 inch thick cut pork chop. If you’ve got a good butcher, they will probably smile at your request. Keeping the bone-in helps retain both flavor and moisture, and cutting it thick practically ensures a juicy result.

Have a smoker? I also have a post detailing How to Smoke A Thick Cut Pork Chop that you should check out. Smokers are an amazing way to cook almost any meat. If you don’t already have a smoker, you should seriously consider getting one.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


Thick Cut Bone-In Pork Chop Recipe

Ever wonder how to prepare those big pork chops with the bone in without drying it out or using your oven?

I think everybody struggles every now and again when preparing pork chops. The struggle is not drying that wonderful pork out. The struggle is not seeing the juice flow when you first cut into that piece of meat. The struggle is forcing yourself to eat that dried out piece of jerky because you can’t bring yourself to toss it out.

So I will just quickly tell you the secrets.

Get a good crust on the meat with high heat. Baste the pork chop while cooking. Allow it to rest almost as long as it cooked. That’s it.

You do these four things and you will be serving up the juiciest, more flavorful pork chops you have ever tasted.

Let’s break it down in some easy steps.

Cooking A Pan Fried Thick Cut Pork Chop

First things first. Have you ever pan-fried a pork chop and it curls up on you? When that happens it will cause the pork chops to cook unevenly. Here’s an easy tip to keep that from happening.

Lay them out on a cutting board and taking a sharp knife, just cut through the fat straight down every 2 inches or so. As the pork chop cooks, the cuts will expand and allow the chop to stay flat giving you an even cook.

Once you have that complete, season the pork chops liberally with salt and cracked black pepper. Go ahead and push that salt and pepper into the meat, making sure it will adhere when it’s time to go into the hot pan.

Don’t be afraid of your salt. In fact, if you’re not using it we recommend using Maldon salt for all your meats. It really has been a gamechanger when we prepare our meat dishes.

Set the pork chops to the side and begin to prepare the other ingredients.

Grab 4-5 cloves of garlic and give them a smash with the flat of a knife. We only want to crush them a little, allowing the garlic to infuse with the oil when we toss them in. Prepare the onion by giving them a rough chop. You want big pieces of onion, not diced.

Put a medium-sized skillet over medium-high heat and add the oil. Allow that oil to get nice and hot.

When ready, add the pork chops to the pan, laying away from you as to avoid any pesky hot oil popping up on you.

Note: For this recipe, we used bone-in pork chops that were close to 1 inch thick and weighed about 12 ounces each. Our pork chops were cooked 8 minutes each side. Depending on the size of the pork chops, you will cook them from 4 to 8 minutes each side.

Before turning, check the cooked side for doneness. You should see a wonderfully caramelized cook. Then turn over to the other side.

When you have turned it, turn the heat down to medium and add the butter, garlic, onion, and sage leaves. Move the garlic, onion, and sage around in the butter and olive oil, pressing them here and there to release those wonderful oils.

Tip the pan and using a spoon, take the butter and olive oil and begin to baste the cooked top of the pork chop. This will infuse those flavors as well as keep it moist. Baste often as it cooks the additional time.

The butter and oil will begin to change color to a beautiful nut-brown color and the smells in your kitchen will be amazing!

Using some tongs, sear the edges of the pork chop by holding it vertically and cook each side of the pork chop until the fat has rendered sufficiently. A minute or so should be sufficient.

Check the other side for doneness. If you want to make sure the pork chops are done, use an instant-read thermometer. This is a particularly useful tool in the kitchen and if you don’t have one I highly recommend you get one.

When cooking is complete, remove the pan from heat and place the pork chops to rest on a cutting board. Allow them to rest the same time you cooked them.

This will give all that super-heated moisture in the meat the time to calm down and redistribute. This will assure that juicy tender pork chop versus the Sahara Desert pork chop.

After 5-10 minutes of resting, plate the pork chops and drizzle the butter and olive oil with the garlic, onions, and sage over the meat and serve.

We have cooked this many times now and each time it comes out amazing. You can play around with the herbs and aromatics as well. Instead of onion and sage, perhaps some thyme instead? Any aromatics with a brown butter sauce will make the bone-in pork chops sing!

We do love that sage and butter sauce, though!

Remember, the big secrets of juicy, moist pork chops are to get that sear, baste the chops, and allow to rest. Everything else is entirely up to you. Give it a try and let us know how it turned out!

Need a side to go with these amazing pork chops? Try our Roasted Green Beans and Mushroom dish. Or if you’re following the Keto path pair this up with an incredible Loaded Cauliflower Mash!