Boneless Pork Chops

Four cooked pork chops with seasoning on a foil-lined baking sheet, with juices and browned spots visible.

These boneless pork chops are coated with a five-spice dry rub and broiled until juicy with a caramelized crust. They cook in under 20 minutes, making them an easy weeknight dinner without marinating or stovetop cooking.

Course Main Course, Main dishes

Cuisine American, International

Keyword baked pork chops, black pepper, bone-in, boneless pork chops, cooking time, flavorful, garlic powder, inch thick, internal temperature, juice, juicy, let them rest, onion powder, paprika, pork chop, pork chop recipe, recipe card, savory, seasoning, thermometer

Prep Time 10

Cook Time 16

Servings Portions

Calories 802kcal

Author Zuzana Paar

Equipment

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

US Customary - Metric

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