Are you tired of dry and flavorless pork chops?
Look no further than broiling! Broiling is a quick and easy cooking method that can result in juicy and delicious pork chops.
But what about thick pork chops? Don’t worry, we’ve got you covered.
In this article, we’ll provide you with tips and tricks on how to broil thick pork chops to perfection. From seasoning to temperature, we’ll cover everything you need to know to make your next pork chop meal a success.
So grab your apron and let’s get started!
How To Broil Thick Pork Chops?
1. Choose the Right Cut
When it comes to broiling thick pork chops, it’s important to choose the right cut. Look for bone-in pork chops with good marbling, which helps to lock in moisture and flavor. Alternatively, you can buy thick (1 to 1-1/2-inch) boneless loin pork chops that can be brined ahead of time to keep them moist.
2. Bring Meat to Room Temperature
Before cooking, bring your pork chops to room temperature by leaving them out of the fridge for at least 30 minutes. This will help them cook more evenly.
3. Season Your Pork Chops
To add flavor to your pork chops, season them with a mixture of olive oil, garlic powder, onion powder, salt, and pepper. Rub the mixture onto both sides of the chops.
4. Preheat Your Broiler
Preheat your broiler on high heat for 3-4 minutes while preparing your pork chops.
5. Broil Your Pork Chops
Set a wire rack inside a rimmed sheet pan and place your seasoned pork chops on the rack. Broil them for 6 to 8 minutes (4 minutes for thinner chops), flip them to the other side, and continue cooking until the chops are browned and register 140°F (see notes). The total cooking time for 2-inch thick chops will take 16 to 22 minutes. The total cooking time for 1-inch thick chops will only take 8 to 10 minutes.
6. Let Them Rest
After broiling, let your pork chops rest for at least 5 minutes before cutting into them. This allows the moisture to seal in and ensures that your pork chops are tender and juicy.
Choosing The Right Cut Of Pork Chop
When it comes to broiling thick pork chops, choosing the right cut is crucial for achieving a delicious and juicy result. There are several options to consider, including bone-in and boneless cuts.
Bone-in pork chops are a popular choice for broiling because they have good marbling, which helps to lock in moisture and flavor. There are two primary cuts of bone-in pork chops: rib cut and center cut. Rib cut pork chops include a rib bone and a medallion of lean loin meat, while center cut pork chops include that same rib bone and the same loin meat, as well as a richer, darker piece of tenderloin on the other side of the bone. Center cut pork chops may be more expensive than rib cut, but they offer an additional piece of meat and a beautiful presentation when “Frenched” by a butcher.
Boneless loin chops are another option for broiling, but they can be tricky to cook perfectly since they have little fat and no bones to help lock in moisture and flavor. However, if you choose to go with boneless loin chops, you can brine them ahead of time to keep them moist.
Ultimately, the choice between bone-in and boneless cuts comes down to personal preference. Bone-in pork chops offer more flavor and tenderness, while boneless pork chops are easier to eat and cook more quickly. Whatever you choose, make sure to select thick cuts (1 to 1-1/2 inches) for broiling to ensure that they cook evenly and retain their juiciness.
Preparing The Pork Chops For Broiling
To prepare your pork chops for broiling, start by patting them dry with paper towels. This will remove any excess moisture and help them cook evenly. Next, season your pork chops with a mixture of olive oil, garlic powder, onion powder, salt, and pepper. Rub the mixture onto both sides of the chops, making sure they are evenly coated.
Once your pork chops are seasoned, preheat your broiler on high heat for 3-4 minutes while you prepare your sheet pan. Set a wire rack inside a rimmed sheet pan and place your seasoned pork chops on the rack. This will allow any excess fat to drip off and prevent the pork chops from getting soggy.
Broil your pork chops for 6 to 8 minutes (4 minutes for thinner chops), flip them to the other side, and continue cooking until the chops are browned and register 140°F (see notes). The total cooking time for 2-inch thick chops will take 16 to 22 minutes. The total cooking time for 1-inch thick chops will only take 8 to 10 minutes.
After broiling, let your pork chops rest for at least 5 minutes before cutting into them. This allows the moisture to seal in and ensures that your pork chops are tender and juicy. By following these simple steps, you can broil thick pork chops that are not only delicious but also easy to make.
Seasoning Options For Thick Pork Chops
In addition to the basic seasoning mixture of olive oil, garlic powder, onion powder, salt, and pepper, there are many other seasoning options for thick pork chops. One popular option is to add smoked paprika to the seasoning blend. Smoked paprika adds a wonderful smoky flavor to the seasoning mix and gives the pork chop a beautiful color. If you don’t have smoked paprika on hand, sweet or regular paprika can be used in its place, but you won’t get the smoky flavor.
Another seasoning option is to add dried thyme and dried oregano to the mix. Thyme and oregano add herby and floral notes that complement pork’s flavor exceptionally well. Additionally, adding a little bit of cayenne pepper gives the pork chop seasoning a very slight kick of spice. If you prefer no spice, you can omit this ingredient in this mix.
For those who prefer a sugar-free pork chop seasoning, you can absolutely leave out the brown sugar from the basic seasoning mixture. However, if you like a delicate sweetness in your seasoning blend, brown sugar is a great addition. It adds a delicate sweetness to an otherwise savory spice blend.
Ultimately, the choice of seasoning options for thick pork chops comes down to personal preference. Experiment with different combinations of spices and herbs until you find your perfect blend. Just remember to always bring your pork chops to room temperature before broiling and let them rest for at least 5 minutes after cooking to seal in moisture and ensure tenderness and juiciness.
Setting Up Your Broiler For Success
When broiling thick pork chops, it’s important to set up your broiler for success. Here are some tips to ensure that your pork chops cook evenly and come out perfectly:
1. Adjust Your Oven Rack
Move your oven rack to the second highest setting, which is typically about 6 inches from the broiler. This will ensure that your pork chops cook evenly and don’t burn on the bottom.
2. Preheat Your Broiler
Preheat your broiler on high heat for 3-4 minutes before adding your pork chops. This will ensure that your broiler is rip-roaring hot and ready to cook your pork chops to perfection.
3. Use a Wire Rack
Set a wire rack inside a rimmed sheet pan and place your seasoned pork chops on the rack. This allows for heat circulation on all sides of the pork chops and ensures that they cook evenly.
4. Brush with Sauce
Brush both sides of your pork chops with your favorite sauce or dry rub before broiling them. This will add flavor and help to keep them moist.
5. Flip Your Pork Chops
Flip your pork chops once halfway through cooking time to ensure that both sides cook evenly. This will also help to prevent them from burning on one side.
6. Test for Doneness
Use an instant-read thermometer to test for doneness. Your pork chops should reach an internal temperature of 140°F in the thickest part of the chop.
By following these tips, you can set up your broiler for success and ensure that your thick pork chops come out perfectly every time.
Broiling The Pork Chops: Time And Temperature Guidelines
Broiling thick pork chops can be a quick and easy way to cook them to perfection. However, it’s important to follow time and temperature guidelines to ensure that they are cooked safely and taste great.
The USDA recommends cooking pork to an internal temperature of 145 degrees F, followed by a three minute rest, before cutting into the pork. This temperature ensures the most flavorful and tender eating experience with your pork chops.
The size of your chops determines how long they should be broiled. For example, 3/4 inch chops should take 7-8 minutes per side, while smaller chops may only need 4-5 minutes per side. 1 inch chops may take approximately 9-10 minutes per side.
To ensure that your pork chops are cooked evenly, it’s important to turn them over and baste them with sauce every 3-4 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
It’s also recommended to remove pork chops from the refrigerator 20 minutes before cooking to take the chill off them. This will allow them to cook more evenly.
When broiling thick pork chops, it’s important to adjust the oven rack to 5 inches from the broiler element and turn the oven to broil to heat for 3-4 minutes while preparing the pork chops.
By following these time and temperature guidelines, you can broil thick pork chops that are tender, juicy, and cooked to perfection.
Checking For Doneness And Letting The Pork Rest
Checking for doneness is crucial when broiling thick pork chops. To ensure that your pork chops are cooked to perfection, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the chop, being careful not to hit the bone. The USDA recommends cooking pork to a minimum internal temperature of 145°F. This will give you a medium-rare pork chop that is juicy and tender.
If you prefer your pork chops to be cooked more thoroughly, you can continue cooking them until they reach an internal temperature of 150°F to 160°F. However, be careful not to overcook them as this can result in dry and tough meat.
Once you have achieved the desired internal temperature, remove the pork chops from the broiler and let them rest for at least 5 minutes. This is important as it allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender chop.
To let your pork chops rest, transfer them to a cutting board and loosely cover them with aluminum foil. This will keep them warm while they rest and prevent them from cooling down too quickly.
