How to Broil Thick Pork Chops to Perfection

Juicy, flavorful pork chops make for a satisfying dinner any night of the week. While thin chops cook quickly, achieving the right balance of browning and doneness on thicker chops can be tricky. With the right techniques, you can broil thick pork chops in the oven to tender, succulent perfection.

Selecting Thick Pork Chops

When shopping for pork chops, choose chops that are at least 1 inch thick. Thinner chops tend to dry out and overcook easily when exposed to the high heat of the broiler. Aim for bone-in rib or loin chops for the best texture and flavor. The bone helps the meat cook more evenly.

Look for chops with some marbling or fat running through the meat. The fat bastes the chop from the inside as it cooks, keeping it moist and adding richness. Avoid chops with large pockets of fat around the edges, which can burn under the broiler.

Allow the chops to sit at room temperature for 15-30 minutes before cooking This helps them cook more evenly later on Pat the chops dry with paper towels before seasoning,

Seasoning Thick Pork Chops

Seasoning is key for flavorful broiled pork chops. A simple dry rub of salt, pepper, garlic powder, and smoked paprika provides a good base. For more flavor, try a marinade or wet rub Let the seasoned chops sit for 10-15 minutes before broiling

Some seasoning ideas for thick pork chops:

• Brown sugar and chili powder
• Lime juice, oregano, cumin
• Soy sauce, sesame oil, ginger
• Tomato paste, olive oil, garlic, oregano
• Dijon mustard, rosemary, garlic

Avoid sugary rubs or marinades, which can burn quickly under the broiler. Prioritize savory seasonings like garlic, onion, spices, and herbs.

Preparing the Oven and Racks

• Preheat the broiler for 10 minutes on high heat before cooking the chops. This gets the oven hot enough to properly sear the pork.

• Line a broiler pan or rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top to hold the chops; this allows air flow for even cooking.

• Position an oven rack 4-6 inches from the broiler element. Any closer and the chops may burn.

Broiling Thick Pork Chops

Once the oven is hot, place the seasoned chops on the wire rack, spacing them at least 1 inch apart. Broil for 4-5 minutes, then flip them and broil 4-5 minutes more. This initial cooking helps render some of the fat and firm up the exterior.

After flipping, continue broiling for another 3-4 minutes per side, until the chops reach an internal temperature of 140-145°F on an instant-read thermometer. Check the temperature in the thickest part of the chop, taking care not to hit the bone.

Thicker 2-inch chops may need up to 8 minutes per side. Pay attention to visual cues like browning to judge doneness along with the thermometer. A browned, slightly charred exterior indicates a properly cooked chop.

Use tongs to flip the pork chops; piercing them with a fork allows juices to escape. Work quickly when checking temperature and flipping to prevent heat loss.

Broiling Times for Thick Pork Chops

As a general guide, follow these broiling times for thick pork chops:

• 1-inch chops: 8-10 minutes per side
• 1 1⁄2-inch chops: 10-12 minutes per side
• 2-inch chops: 12-14 minutes per side

Always rely on a thermometer for accuracy, as broilers vary. If the exterior browns too quickly, move the chops farther from the heating element. For charred chops, broil 3-4 inches away.

Let Chops Rest Before Serving

Once the chops are cooked, transfer them to a platter and let rest for 5 minutes before slicing and serving. This allows juices to redistribute so they don’t flood out when you cut into the meat.

Tent the resting chops loosely with foil to keep warm. Pork chops are best served just slightly pink in the center at a medium doneness.

Serving Broiled Pork Chops

These savory, juicy broiled chops pair well with a variety of sides:

• Rice pilaf or risotto
• Roasted potatoes or root vegetables
• Green beans, asparagus, or broccoli
• Tossed salad with vinaigrette
• Baked apples, pears, or stone fruit

Serve with a tangy sauce like chimichurri, cherry compote, or peach salsa. A drizzle of reduced balsamic vinegar is also delicious over broiled pork chops.

How to Tell If Pork Chops Are Done

Checking temperature with a thermometer is the most reliable way to tell when thick pork chops are fully cooked. Look for an internal temperature of 140-145°F.

Visual cues to look for:

• Browning and char marks on the exterior
• Meat has firmed up and is no longer pink
• Fat around the edges has rendered out
• Juices run clear when pierced in the thickest part

Chops should spring back slightly when pressed and not feel squishy. Dry, tough chops are overcooked.

Common Mistakes and Solutions

It’s easy to go wrong when broiling thicker pork chops. Follow these tips to avoid common mistakes:

Undercooked Interior

• Increase broiling time and use a thermometer to confirm doneness
• Start chops at a higher oven rack position, 4-5 inches from broiler

Overcooked and Dry

• Reduce broiling time by a few minutes per side
• Don’t let chops overlap or cram the pan; this steams the meat

Burned Outside

• Lower oven rack to 5-6 inches away from broiler
• Reduce seasoning amounts; sugary rubs blacken easily

Curled Up Edges

• Cut thin slits in outer fat cap before cooking to prevent curling
• Use wide, thin chops which lie flatter on the pan

Bland Flavor

• Let chops marinate for added flavor
• Use more assertive herbs and spices in rubs
• Finish with a sauce like chimichurri or salsa verde

Cooking Thick Pork Chops in the Oven

For an alternative to broiling, bake thick pork chops in the oven. This method requires a bit more time but provides even, gentle heat:

• Preheat oven to 375°F.

• Prepare a roasting pan or baking dish and racks as above.

• Sear chops in an oven-safe skillet for 2-3 minutes per side to brown.

• Arrange seared chops on rack in pan and bake 15-20 minutes until 140-145°F internally.

• Let chops rest before serving.

The oven’s ambient heat cooks the chops through without drying them out. Monitor temperature to prevent overcooking.

Safely Reheating Leftover Pork Chops

For food safety, reheat leftover pork chops to 165°F. Options include:

• Oven: Place chops on a baking sheet, cover with foil, and bake at 300-325°F for 15-20 minutes.

• Skillet: Cook over medium heat for 4-5 minutes per side to warm through. Add a bit of butter or oil to prevent sticking.

• Microwave: Heat chops on High, checking often, until 165°F, around 2-3 minutes. Cover the plate or bowl to prevent drying out.

Bring sauces and gravy to a boil when reheating to eliminate bacteria. Discard any pork chops left at room temperature for longer than 2 hours.

In Summary

Broiling is a quick, high-heat method that produces juicy, flavorful thick pork chops with nice charring on the outside. Allowing the oven and meat to preheat, monitoring temperature, and avoiding overcrowding ensures the best results. A flavorful dry rub or marinade provides lots of flavor without risking burned seasonings. Master this easy oven cooking technique for succulent, crave-worthy pork chop dinners.