These boneless pork chops go under the broiler with a five-spice dry rub for an incredibly juicy and flavorful, caramelized crust in under 20 minutes. The broiler delivers the same surface browning as a skillet sear without any marinating or stovetop monitoring. This is the savory pork chop recipe that earns a permanent spot on weeknight dinner.
Five-spice is one of those spice blends I reach for when I want a lot of flavor without having to build a complicated rub from scratch. I started using the broiler for pork chops a while back, and it has been my go-to method ever since because the crust it produces is exactly what I want without having to stand over the stove.
Why the Broiler Is the Right Tool
The broiler uses direct top heat rather than surrounding heat, which means the surface of each boneless pork chop makes intense contact with the heating element and builds a proper crust. This is the same direct-heat principle that gives the roasted lamb chops their charred edges and the baked salmon and asparagus its caramelized finish at the top of the oven.
Spice Blend Works Without a Marinade
A dry rub of chili powder, paprika, garlic powder, onion salt, sweetener, and black pepper is all the seasoning these boneless pork chops need because the broiler’s heat activates each ingredient fast and drives the flavor directly into the surface of the meat. The sweetener in the blend is the element that resulted in caramelization and browning without burning. Old fashion squash casserole is a perfect side for this flavor-filled main.
How To Make Oven Baked Boneless Pork Chops
This boneless pork chop recipe uses a five-spice dry rub and the broiler to give you a caramelized crust and juicy center. Four steps, one baking sheet, no marinating required.
Kitchen Gadgets Needed:
- Baking Sheet: Lined with foil or parchment paper and lightly greased so the spice blend does not stick to the surface during the broil.
- Small Mixing Bowl: Combines the six spice blend ingredients into an even rub before anything touches the pork chops.
- Pastry Brush: Coats both sides of each chop evenly with olive oil before the spice blend goes on.
- Tongs: Flips the chops without piercing the meat and releasing juice mid-cook.
Ingredients Needed:
- Boneless Pork Chops: Three to four pounds of boneless pork chops, approximately one inch thick.
- Olive Oil: Three tablespoons are brushed onto both sides of each chop before the spice blend.
- Chili Powder: One teaspoon gives the rub its warmth and a subtle background heat that does not overpower the paprika.
- Garlic Powder: One teaspoon distributed evenly through the dry rub.
- Onion Salt: One teaspoon adds both onion flavor and a base flavor to the blend.
- Sweetener: Caramelizes under the broiler, rounds out the savory spices.
- Paprika: Gives the finished chops their deep reddish color and adds a mild, slightly smoky flavor to the crust.
- Black Pepper: Balances the sweetener and ties the blend together.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR COOKING JUICY OVEN BAKED PORK CHOPS
First Step: Gather Your Ingredients and Set Up the Oven
Take out the pork chops, olive oil, chili powder, garlic powder, onion salt, sweetener, paprika, and black pepper and set them all within reach before anything goes into the oven. Preheat your oven to broil and line a baking sheet with foil or parchment paper, then give the surface a light coat of non-stick spray. Make sure the oven rack is positioned close to the broiler element so the chops will have direct contact with the heat.
Second Step: Mix the Spice Blend and Coat the Chops
Combine the chili powder, garlic powder, onion salt, sweetener, paprika, and black pepper in a small bowl and stir until evenly mixed with no streaks of individual spice remaining. Lay the boneless pork chops on the prepared baking sheet, brush the tops with olive oil using a pastry brush, and sprinkle half the spice blend evenly across the top of each chop. Flip each chop, brush the other side with olive oil, and distribute the remaining spice blend across that side so both surfaces are fully coated.
Third Step: Broil the First Side
Slide the baking sheet onto the rack positioned closest to the broiler element and cook for 8 minutes without opening the oven. The surface of each boneless pork chop should be darkened, and the spice blend should look set and slightly caramelized at the edges when you pull the pan out. Carefully flip each chop using tongs without piercing the meat.
Fourth Step: Finish, Rest, and Serve
Return the baking sheet to the oven and broil for a further 6 to 8 minutes, depending on the thickness of the chops, until the edges are golden. Remove from the oven and let the pork chops rest on the baking sheet before cutting into them, so the juices redistribute through the meat rather than running out the moment the knife goes in.
Zuzana’s Take and Tips:
The first batch I made, I pulled the pork chops straight out of the oven and cut into them immediately without waiting, and every bit of juice that had built up during cooking ran straight out of the meat before the first slice hit the plate. A five-minute rest on the baking sheet is what keeps these boneless pork chops juicy from edge to center, not just at the thickest point. For a sauce that works alongside these chops without complicating the plate, my low carb sausage gravy is a good choice.
- If your pork chops vary in thickness, move the thinner pieces to the outer edges of the pan and the thicker ones toward the center, where the broiler heat is most concentrated. Check and remove thinner pieces a minute or two early rather than pulling everything at once.
- A meat thermometer is the only reliable way to confirm they are done without cutting into the meat and losing its juices before it rests. Pull them from the oven at exactly 145°Fahrenheit, and the center will still have a faint blush of pink, which is safe and exactly where the texture should be.
- The sweetener in the spice blend is what drives the browning and caramelization under the broiler. Without it, the crust still sets, but the color stays lighter, and the flavor loses the rounded quality that makes the spice blend work as well as it does.
- Resting the chops on the baking sheet rather than transferring them to a cold cutting board keeps them sitting in their own warmth. A cold surface draws heat from the meat and shortens the effective rest time before the juice redistributes.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitute For Boneless Pork Chop
Bone-in pork chops are the most direct substitute at the same weight and work with the exact same method. Pork tenderloin medallions can also be used, cut about 1 inch thick, though they cook faster and should be checked at the 5- to 6-minute mark rather than the full 8. For the onion salt, use half a teaspoon of onion powder combined with a pinch of regular salt for the same total quantity.
These boneless pork chops work well alongside sides that contrast with the warm, spiced crust without competing with it. The cold green bean salad with Dijon vinaigrette provides a bright contrast that cuts through the richness of the pork, while the tomato and cucumber salad with feta adds a fresh note to the plate, balancing the chili and paprika in the spice blend.
How Do I Store Cooked Pork Chops?
Keep leftover pork chops in an airtight container in the fridge for up to 2 days. Reheat in the oven for 8 to 10 minutes to maintain the spice crust rather than using the microwave, which softens the surface and dries out the meat unevenly. A splash of water or broth poured over the chops before reheating keeps the center from drying out while the crust comes back up to temperature.
Can I Freeze Sweet and Savory Pork Recipes?
Yes. Cool the chops completely before wrapping each one individually in plastic wrap and placing it in a freezer-safe bag. They keep for up to two months and reheat best after an overnight thaw in the fridge, followed by 12 to 15 minutes in the oven.
More Tasty Ideas for You
If these boneless pork chops have earned a place on the weekly menu, these are worth having alongside them. The easy way to reheat fried chicken in an air fryer covers the exact technique for reviving any broiled or oven-cooked protein to its original texture the next day.
Try the low carb onion rings as a side that holds up boldly against the spice profile on the pork without getting lost on the plate. The buffalo chicken salad bowl balances out the week with a completely different protein that uses the same seasoning approach this recipe is built on.
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Boneless Pork Chops
Equipment
- 1 Tongs
Ingredients
- 4 Pounds Boneless Pork Chops
- 3 Tablespoons Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Salt
- 1 teaspoon Sweetener
- 1 teaspoon Paprika
- ½ teaspoon Black Pepper
Instructions
- Set the oven to broil, line and grease a baking sheet, and gather the pork chops and seasonings.
- Mix the spices, then brush both sides of the pork chops with olive oil and coat evenly with the seasoning blend.
- Broil for 8 minutes, then carefully flip the pork chops with tongs.
- Broil another 6 to 8 minutes until golden, then let the pork chops rest before serving.
Notes
- If your pork chops vary in thickness, move the thinner pieces to the outer edges of the pan and the thicker ones toward the center, where the broiler heat is most concentrated. Check and remove thinner pieces a minute or two early rather than pulling everything at once.
- A meat thermometer is the only reliable way to confirm they are done without cutting into the meat and losing its juices before it rests. Pull them from the oven at exactly 145°Fahrenheit, and the center will still have a faint blush of pink, which is safe and exactly where the texture should be.
- The sweetener in the spice blend is what drives the browning and caramelization under the broiler. Without it, the crust still sets, but the color stays lighter, and the flavor loses the rounded quality that makes the spice blend work as well as it does.
- Resting the chops on the baking sheet rather than transferring them to a cold cutting board keeps them sitting in their own warmth. A cold surface draws heat from the meat and shortens the effective rest time before the juice redistributes.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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fresh salads on the side
A good salad side for boneless pork chops adds a crisp, refreshing contrast to the savory meat. Try leafy greens, crunchy vegetables, creamy dressings, or a touch of fruit to round out the meal with plenty of variety.
