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A close up of broiled pork chops
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5 from 3 votes

Easy Broiled Pork Chops Recipe

This Easy Broiled Pork Chops recipe prepared in just 20 minutes makes chops that are tender, juicy and delish. A gluten-free, keto, and low carb recipe that is sure to please the entire family! And it comes with a plus: no marinade needed!
Course:Main Course
Keywords:broiled pork chops, easy broiled pork chops
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories103 kcal
Cost $2.25 per person


  • pan
  • broiler


  • 4 3/4-inch thick pork chops bone-in (preferably) or boneless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup sugar-free honey or maple syrup if you are not only a keto diet, use regular honey.
  • 1 tablespoon soy sauce Use a GF soy sauce, if you are on a GF diet.
  • 1 lemon juiced


  • IF USING BONELESS PORK CHOPS, brine the pork.  In a medium bowl, combine warm water and  salt (about 1 tablespoon per cup of water) and stir until the salt is dissolved.  Submerge the pork chops in a suitable amount of saltwater and soak for at least 30 minutes (at room temp) or overnight (in the fridge).  Then, remove pork chops and rinse them off with cold water.  Pat them dry well with paper towels and place on a plate. If using BONE-IN PORK CHOPS, you may skip the brining step! For either type of chops, make sure to let pork sit at room temperature for at least 30 minutes before starting to cook, and pat dry very, very well to assure proper browning.
  • Position oven rack 7 inches (18 cm) away from the broiler. Then preheat oven to broil for at least 10 minutes.
  • Meanwhile, preheat your skillet over high heat for about 4-5 minutes. While pan is heating, season the pork.  Brush the pork chops on both sides with 1 tbsp of olive oil.  Then sprinkle with a mixture of salt, pepper, garlic powder, and paprika.
  • Add the remaining oil to the pan and swirl to evenly coat the bottom. Sear the pork on one side for 1 minute, pressing the tops of the chops flat with a metal spatula.  Then flip and sear for an additional 1 minute.
  • Transfer pan to the oven and broil for 4 minutes. Remove pan from the oven, flip pork chops, and let broil for 4 minutes more. Insert a thermometer into the thickest part of the pork chop. If bone-in, make sure to not touch the bone. It has to reach an internal temperature of 145°F (62°C) but I prefer 140°F (60°C) since pork will keep cooking outside the oven for a while, reaching the 145°F mark outside the oven.
  • Transfer chops to a plate. cover with foil, and let rest for at least 5 minutes. Meanwhile, prepare the sauce.
  • Using the same pan, stir honey, soy sauce, and lemon juice in with the pork juices in the pan. Let cook over medium-high heat, stirring occasionally, until sauce thickens and is reduced to half (about 5 minutes). Spoon sauce over chops and serve. You may garnish with chopped parsley or any other herb of your choice.

Recipe Notes

Broiling times (thin and thick pork chops)
  • ½-inch (1.25 cm) take about 3-4 minutes per side (boneless). Or 2-3 minutes per side (bone-in). Although it is possible, I would suggest avoiding to broil thin pork chops (½-inch or less). They can easily overcook inside before reaching the desired brown exterior.
  • ¾-inch (2 cm) chops take 6-7 minutes per side (boneless). Or 5-6 minutes per side (bone-in).
  • 1-inch (2.5 cm) chops take 8-9 minutes per side (boneless). Or 7-8 minutes per side (bone-in).
  • 1-1/2 (4 cm) inches take 10-11 minutes per side (boneless). Or 9-10 minutes per side (bone-in).
Keep in mind that bone-in pork chops cook about 1-2 minutes faster than boneless chops.
Another thing to take in account is whether you have seared the chops on the stovetop before broiling. In that case, broil chops 1 minute less per side than the time stated above on the cooking chart.
Sometimes boneless pork chops have one side that is thicker than the other. If , for example, one side is 1-inch thick and the opposite side is ¾-inch thick, cook the chops based on the time for the thinner side, as this will avoid overcooking them and making them tough. While resting outside of the oven/broiler, meat will continue to cook internally for a while.     
Yes! After cooling completely, stored chops with the sauce in a sealed container in the fridge for up to 3 days.  Or freeze for up to 3 months.
Thaw in the fridge and reheat. 
  • After thawing in the fridge, either reheat chops in the microwave (about 1-2 minutes, depending on how thick) with or without sauce. Alternatively, reheat over low heat (only with sauce) just until hot.
  • If chops are not heated with a sauce to retain moisture, reheat chops in a preheated oven at 350℉. To do this, place chops on a small roasting pan covered with foil. Bake for 10 minutes or until heated through. 


Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 861mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 14mg | Calcium: 7mg
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