Broiled Pork Chops

Can you broil bone-in pork chops instead of boneless?

Boneless pork chops cook quickly under the broiler, but you could also use bone-in pork chops for this recipe. We recommend using an instant-read thermometer when making this substitution, as bone-in pork chops take longer to cook (8 to 10 minutes per side, depending on their thickness). If you’re using frozen meat, make sure to thaw the pork chops safely before cooking them.

How can you make sure your broiled pork chops are juicy and tender?

Cooking juicy and tender pork chop recipes starts at the grocery store or butcher shop. Choose pork chops that have some marbling, as the fat will keep the meat juicy as it cooks. For pork chops without a lot of fat content, you may want to consider brining the chops for at least 30 minutes to add moisture to the meat. Then, to avoid overcooking the chops, use a meat thermometer and remove the pork chops when they reach an internal temperature of 145°. Allow the meat to rest for at least 5 minutes before slicing to retain its juices.

What do you serve with broiled pork chops?

Most vegetable side dishes provide an excellent complement to broiled pork chops. Consider a garden salad, or roasted vegetables like Brussels sprouts, asparagus or sweet potatoes. Other great options include rice or other warm grain dishes such as quinoa or couscous.

—Lindsay Mattison, Taste of Home Contributing Writer