Best Broiled Pork Chops Recipes

BROILED PORK CHOPS

Steps:

• In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
• Preheat broiler.
• Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.

BROILED PORK CHOPS WITH SUN-DRIED TOMATO & CHIPOTLE PESTO

Steps:

• To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.
• Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto; it should completely cover the pork. Let it sit for 10 minutes.
• Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145 degrees F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it.

BROILED PORK CHOPS WITH MANGO SAUCE

Steps:

• In a blender, combine the mangoes and broth; cover and process until smooth. In a small saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, sprinkle pork chops with lemon-pepper. Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with mango sauce.

BROILED PORK CHOPS

Steps:

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce for serving. , Broil about 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with sauce. Let meat stand for 5 minutes before serving. Serve with reserved sauce.

MARINATED BROILED (OR GRILLED) PORK CHOPS

Steps:

• Preheat broiler (or prepare outdoor grill).
• Mix together all ingredients except pork chops; pour over the pork chops, making sure they're all well coated; let sit for 15 minutes or refrigerate for longer marinating.
• Broil, or grill, for at least 3 1/2 minutes on each side, or until cooked through.
• Serve at once.

BROILED PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA

Steps:

• Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.
• Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.

EASY GRILLED/BROILED PORK CHOPS

Steps:

• Rub both sides of the chops with the Kitchen Bouquet.
• Sprinkle the chops with half of the garlic salt and celery seed on each side.
• Grill or broil on medium to medium-high heat for 5-7 minutes per side for thin chops or 8-10 minutes per side for thicker chops OR until medium-well or well-done, according to personal preference.
• Do not overcook or they will be dry.

SEASONED GRILLED OR BROILED PORK CHOPS

Steps:

• Combine all ingredients, except the chops, and mix well with small whisk.
• Brush mixture on chops and either grill by searing on both sides and then cooking more slowly for 30 minutes or until done, brushing chops occasionally with the sauce.
• Or to broil the chops; place chops on a broiler rack 5" from heat and broil about 12 minutes per side or until done.

BROILED PORK CHOPS

Steps:

• Ina a saucepan, combine the first nine ingredients; bring to a boil.
• Reduce heat; simmer for 5 minutes, stirring occasionally.
• Set aside half of the sauce.
• Place chops on broiling pan rack.
• Broil about 4 inches from the heat for 4 minutes on each side.
• Brush with remaining sauce.
• Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear.
• Serve with reserved sauce.

BROILED SPICED PORK CHOPS

Steps:

• In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.

JALAPEñO PEACH BARBECUE SAUCE & BROILED PORK CHOPS

Steps:

• To make the sauce: Turn on the broiler, and place a rack 6 inches away from the heating element.
• Place in a large cast-iron skillet or on a foil-lined sheet the sliced peaches, skin side down, the onion, the garlic, and the jalapenos, skin side up.
• Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken.
• Remove from the oven. When cool enough to handle, peel off the skin from the peaches (don't worry if it doesn't all come off) and place in a blender along with the onion, garlic, and jalapeño.
• Add to the blender the ketchup and tomato sauce and blend until smooth.
• Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger
• Cook the sauce on low heat, occasionally stirring, for 20 minutes.
• The sauce should be thick and darkened.(Warning-as it cooks the sauce will probably splatter.)
• Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
• Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature.
• Line a sheet pan with foil and top with a lightly greased rack.
• Place the pork chops on top of the rack.
• Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up.
• Place under the broiler for 5 minutes. (If you don't have a rack, don't worry.
• You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small!
• Also, I've just left the broiler on the whole time from the first step, but if you prefer to turn it off and then on again that's fine.)
• Remove the chops from the broiler.
• With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop.
• Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140 degrees.
• Remove the chops from the oven and allow to rest for 5 minutes before serving.

MARINADE FOR GRILLED OR BROILED PORK CHOPS

Steps:

• Combine all ingredients and mix well.
• Cover pork chops with the mixture and marinate in this mixture for 24 hours in the refrigerator.
• Remove from sauce when ready to prepare by grilling or broiling the chops until done.

BROILED/BBQ PORK CHOPS

Steps:

• In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Preheat broiler. Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.

MOROCCAN STYLE BROILED PORK CHOPS

Steps:

• In a blender or a food processor fitted with the metal blade, combine the cumin, paprika, turmeric, cayenne, garlic, onion, salt and pepper to taste, chopped cilantro, parsley, lemon juice, olive oil and water. Process until smooth. Place the pork chops in a single layer in a shallow glass or plastic dish and pour the mixture over the top. Turn over the chops to coat them evenly on both sides with the marinade. Cover and refrigerate for 1 hour. Preheat a broiler. Place the pork chops on the rack of a broiler pan. Brush any of the marinade remaining in the dish over the tops of the chops, distributing it evenly. Slip the pan under the broiler about 3 inches from the heat source and broil, turning once, until the pork is golden on the outside, firm to the touch, and pale pink when cut in the center, about 10 minutes per side. Transfer the chops to a warmed platter or plates and garnish with lemon wedges and cilantro springs. Serve immediately.

BROILED SPICED PORK CHOPS

Steps:

• Preheat oven broiler.
• In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste.
• Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes.
• Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.