Broiled Pork Chops are one of those simple Southern comfort foods that never miss a place on my table. The smoky edges and tender bite bring a kind of comfort that feels like home. Each time I cook them, I think back to family suppers where the pork chops came out of the oven sizzling, filling the kitchen with the most inviting smell.
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These pork chops are a staple in my home because they’re quick to prepare but still bring that rich Southern flavor we all crave. They’re the kind of dish you can pull together on a weeknight but also serve proudly on Sunday after church.
A Southern food classic
Southern food has always been about bringing people together, and pork chops seem to show up at just about every meal. I can still see my grandmother at the stove, broiling them until the outside had a nice crisp while the inside stayed tender and juicy.
She used to say, “The secret is seasoning with love, not just spices.” For me, these broiled pork chops carry that same spirit as biscuits, collard greens, or cornbread. They are true food for the soul.
Ingredients
How to make Broiled Pork Chops
Making broiled pork chops is straightforward and doesn’t take long. You’ll season the pork chops with a bold mix of spices, then brush on olive oil to help everything crisp under the heat. Once coated, the chops go onto a baking sheet and slide under the broiler.
They cook quickly, and you’ll flip them once to get even color and flavor on both sides. In less than 20 minutes, you’ll have juicy pork chops with golden edges ready for the table.
Serving suggestions
Broiled pork chops taste best with classic Southern sides. I love pairing them with creamy mashed potatoes, buttered green beans, or a skillet of cornbread. They also shine when served with coleslaw and baked beans for a satisfying plate.
If you want to keep it simple, just add a slice of white bread and some sweet iced tea, and you’ve got yourself a true Southern supper. These pork chops are also perfect for a family-style spread, where everyone helps themselves right off the platter.
Storage tips
If you have leftovers, store the pork chops in an airtight container in the fridge for up to two days. To reheat, place them in a skillet over medium heat with a splash of broth or water to keep them moist. You can also warm them in the oven at a low temperature until heated through.
I don’t recommend microwaving because it can make the meat tough. Properly stored and reheated, the pork chops will still taste delicious the next day.
Southern farewell
These broiled pork chops remind me why I love Southern food so much, it’s simple, satisfying, and meant to be shared. Every time I make them, I feel connected to the suppers of my childhood, where the table was always full and the laughter was just as important as the meal.
I hope you’ll try this recipe and bring that same warmth to your own table. After all, there’s nothing more Southern than a plate of good food shared with the ones you love.
Broiled Pork Chops
Equipment
- Baking sheet
- Foil or parchment paper
- Small bowl
- Pastry Brush
- Measuring Spoons
- Oven
- Airtight container (for storage)
Ingredients
- 4 lb pork chops
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon turbinado sugar
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Set your oven to broil. Line a baking sheet with foil or parchment, then spray lightly with non-stick spray.
- In a small bowl, stir together chili powder, garlic powder, onion salt, turbinado sugar, paprika, and black pepper.
- Lay the pork chops on the baking sheet. Brush the tops with olive oil, then sprinkle half the spice mixture evenly. Flip the pork chops, brush with more olive oil, and season with the remaining spices.
- Place the baking sheet in the oven. Broil for 8 minutes, then remove and flip the chops carefully. Return them to the oven and broil for another 6–8 minutes, until golden brown and cooked through.
- Remove the pork chops from the oven and let them rest for a few minutes before serving. Enjoy them hot with your favorite Southern sides.
