Easy Broiled Pork Chops

A broiled pork chop with mashed potatoes and broccoli on a plate.

5 from 1 vote

Broiled Pork Chops are a quick and easy way to enjoy delicious pork for dinner. They are crispy on the outside while remaining perfectly moist on the inside.

Prep Time10

Cook Time15

Marinating Time1

Total Time1 25

Servings:

Calories: 344kcal

Author: Karin and Ken

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.

Video

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