If you want an easy dinner, these Broiled Pork Chops are my favorite. They are flavorful and simple to make, leaving you more time to relax after a long day. The best part is that you may pair them with any side dish you like! They are simply seasoned, so veggies, potatoes, rice, or whatever you like will work great.
The Italian dressing infuses flavor into pork chops while also tenderizing the meat so the chops become soft and juicy as they cooks. They get a beautiful color from the broiler, too!
If you like easy broiled dinner recipes, you will love my lemon garlic Broiled Shrimp Skewers and Broiled Asparagus.
Why You’ll Love This Broiled Pork Chops Recipe
- Cooked in 15 minutes: In just 15 minutes you will have perfectly oven-broiled pork chops.
- Only 4 ingredients: All you need for this recipe is the pork, Italian dressing to marinate it, and salt and pepper. It’s so simple!
- Perfect to make ahead: You may prepare this recipe a day or two ahead of time and store it in the refrigerator until you’re ready to cook and eat.
Ingredients
This recipe for broiled pork chops in the oven is a basic yet tasty one. It requires minimal ingredients to save you time and money but not flavor!
- Pork chops: I use boneless pork chops in this recipe because they take less time to cook and are easy to eat. You may use bone-in pork chops if you prefer but you will have to adjust the cooking time.
- Italian dressing: This is a simple way to infuse flavor and tenderize protein. I love using oil-based salad dressings as marinades. Use any brand and flavor of Italian dressing you like.
- Salt and pepper: I season the pork chops with a little salt and pepper right before they go into the oven to ensure they are perfectly seasoned and gain a nice crust as they broil.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Maple chipotle: For a little heat, marinate the pork in maple syrup and chipotle peppers in adobo.
- Honey-dijon: Add honey and Dijon mustard to your marinade for sweetness and tang.
- Garlic and herb: Use minced garlic and herbs like parsley and basil for a fresh taste.
- Simmer marinade: Remove the pork chops from the marinade and pour it into a saucepan and cook over medium heat for 5-10 minutes. Drizzle over pork chops when serving.
How to Broil Pork Chops in the Oven
Broiling pork chops in the oven is an easier process than you may think. Once the pork chops are finished marinating, preheat your broiler, and line a baking sheet with aluminum foil so you may place the pork right on the pan after you season it.
Step 1: Marinate the pork chops. Place the pork chops in a large resealable bag and cover them in the Italian dressing. Seal the bag while trying to squeeze as much air out as possible. Allow the pork chops to marinate in the refrigerator for 1-4 hours.
Step 2: Season the pork chops. Remove the pork chops from the bag and generously season both sides of each of them with salt and pepper.
Step 3: Broil. Place the pork chops under the broiler for about 5-7 minutes per side.
Step 4: Rest. Allow the broiled boneless pork chops to rest for about 5 minutes before you slice and serve them. Enjoy!
⭐️ Hint: Make sure your oven rack is about 6-8 inches from the heat source so your pork chops are just close enough to get good color without burning.
If you love recipes like these pork, you may also enjoy learning Bacon Wrapped Pork Chops, Pork Stew in the Slow Cooker, Maple Glazed Pork Chops, 3 Ingredient Pork Roast in the Slow Cooker, Baked Pork Chops and Stuffing, Crock Pot Pork Chops and Potatoes or Oven Baked Bone-In Pork Chops.
Storage
- Storing: Store leftover broiled pork chops in a resealable bag or airtight container for up to 3 days in the refrigerator or in the freezer for up to six months.
- Reheating: Heat the pork chops in the microwave or the oven at 350 degrees F until warm. Do not heat them too long or they will dry out.
- Make Ahead: Leave them in the marinade overnight and cook them for dinner the next day. Just don't marinate longer than 24 hours.
Serving Suggestions
- Pork chops and a potato side dish is a classic dinner idea. Try my Loaded Potato Casserole or Air Fryer Steak Fries the next time you make these.
- I love veggies with these chops, too. Slow Cooker Spaghetti Squash and Sauteed Cauliflower are easy to make AND delicious!
- Serve sliced leftover pork chops over this Mediterranean Rice Salad.
Recipe Tips
- Use a thermometer: If you are unsure if the pork chops are fully cooked, use a meat thermometer. They must be cooked to a minimum of 145 degrees F for safety.
- Don't rush. Marinate the pork chops for at least 1 hour though 4 hours is best for maximum flavor.
- Don’t use thin chops: I like to use thicker-cut pork chops because I find that thin pork chops cook and dry out fast when broiled.
- Keep an eye on the broiler: Ovens vary so it’s a good idea to keep an eye on the broiler so the pork chops don’t burn.
Recipe FAQs
Yes, but add it during the last 2-3 minutes of cooking time so it doesn’t burn.
This is generally because they were cooked too long. Give your oven plenty of time to get hot before you put the pork in. If you are unsure of how long to broil the pork chops, use the instructions as a guide and adjust accordingly. Don’t be afraid to check them with a thermometer!
Sure. You may place a wire rack over your lined pan when broiling the pork chops.
Video
More Delicious Pork Chop Recipes
Do you like pork chop recipes? Here some more ways to cook pork you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Broiled Pork Chops
Equipment
- large resealable bag or shallow dish
- rimmed baking sheet or broiler pan
- Aluminum foil (optional)
- Meat Thermometer (optional)
Ingredients
- 4 boneless pork chops about 1 inch thick
- 8 ounces Italian dressing
- Salt and black pepper to taste
Instructions
- Place the pork chops in a large resealable plastic bag or a shallow dish, then pour the Italian dressing over them. Seal the bag or cover the dish and refrigerate for at least 1 hour to marinate. For best results, marinate them for up to 4 hours.
- About 15 minutes before cooking, preheat your oven’s broiler to high. Place an oven rack on the upper third of the oven, about 6-8 inches from the heat source.
- Remove the pork chops from the marinade and toss away the marinade.
- Optional: Season the pork chops with a pinch or sprinkling of salt, pepper, and any other desired spices or herbs.
- Line a baking sheet or broiler pan with aluminum foil for easy cleanup, and arrange the pork chops on it in a single layer. Broil the pork chops for 5-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Use an instant-read thermometer to check the internal temperature of your pork chops.
- Remove your pork chops from the oven and allow them to rest for about 4-5 minutes before you serve them. Doing this will allow the juices to redistribute, making the chops more tender and flavorful.
Notes
- Use a thermometer: If you are unsure if the pork chops are fully cooked, use a meat thermometer. They must be cooked to a minimum of 145 degrees F for safety.
- Don't rush. Marinate the pork chops for at least 1 hour though 4 hours is best for maximum flavor.
- Don’t use thin chops: I like to use thicker-cut pork chops because I find that thin pork chops cook and dry out fast when broiled.
- Keep an eye on the broiler: Ovens vary so it’s a good idea to keep an eye on the broiler so the pork chops don’t burn.
Nutrition
This post was originally published June 2019. It's been updated with new content and new images.
ZiggieCie says
This is wonderful!
This is wonderful if you are not on a low-carb diet.
Today Sat 6/8/19 I made this dish and it is wonderful!
This is as good as anything you could get at a fine Restaurant. I made it similar to the recipe but with a few changes that if anything improved on a good recipe to start.
Since Olive oil can mess up the newer non-stick pans I used Peanut oil, Coconut oil, and butter to fry it in, and the taste is great.
I used Weber kick'n Chicken seasoning as the main seasoning and did use the allspice and paprika with some Cumin also plus salt and pepper. (This is weird for us as we don't use the Allspice, Cumin, and Paprika in anything like this).
I seasoned the Pork generously and fried as in the video. Removed it and added the Sweet Vidalia onions with some salt to the remaining oil and then the Balsamic Vinegar.
I must admit that this is plate lick-in good to the last bit.
I had fresh Asparagus with it with salt and butter. Snap off tough ends, add to boiling, salted water and when some bubbles start to show I set the timer for ten min with a very low boil, drain and enjoy. I have more for tomorrows lunch.
This will definitely be on my Very low-carb menu list.
This is also great if you are on a regular diet BUT then would/might want to watch the amount of the healthy flavorful oils and Butter used for preparation.
Karin and Ken says
Thank you for sharing your thoughts on this recipe. I can’t thank you enough. I might just try it your way myself! Sounds like it will definitely be a nice change! You truly made my day. I’m so glad that you enjoyed this recipe as much as we do! Sometimes I wonder if I am the only one who likes these recipes! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and enjoy the rest of your day! Karin