Broiled Pork Chops Recipe

Name: Broiled Pork Chops
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 0.75 cup ketchup; 0.75 cup water; 2 tablespoons distilled white vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoons brown sugar; 1 teaspoon salt; 0.5 teaspoon paprika; 0.5 teaspoon chili powder; 0.125 teaspoon ground black pepper; 6 (3/4 inch) thick pork chops

Cook Time: 15 minutes

Ingredients

cup ketchup
cup water
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
teaspoon paprika
teaspoon chili powder
1 teaspoon ground black pepper
6 (3/4 inch) thick pork chops

Directions

Step 1: In a medium saucepan, combine ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder, and black pepper. Bring to a boil over medium-high heat.

Step 2: Once the mixture is boiling, reduce the heat to low and simmer. Stir occasionally, allowing the sauce to thicken slightly for about 5 minutes.

Step 3: Reserve half of the sauce for serving later and set it aside.

Step 4: Preheat the oven broiler. Position an oven rack approximately 4 inches from the heat source.

Step 5: Brush both sides of the pork chops with the sauce you prepared earlier. Place the chops on a broiling pan rack.

Step 6: Broil the pork chops for 4 minutes on each side. After each side is done, brush with more of the sauce.

Step 7: Continue broiling the chops, turning them every 3 to 4 minutes and basting with sauce, until the juices run clear and the internal temperature reaches at least 145F (63C) when measured with an instant-read thermometer.

Step 8: Once cooked, serve the pork chops with the reserved sauce you set aside earlier.

Nutrition Facts (per serving)

Calories: 183
Total Fat: 5g (7% Daily Value)
Saturated Fat: 2g (9% Daily Value)
Cholesterol: 59mg (20% Daily Value)
Sodium: 816mg (35% Daily Value)
Total Carbohydrate: 10g (4% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 9g
Protein: 24g (47% Daily Value)
Vitamin C: 5mg (6% Daily Value)
Calcium: 37mg (3% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 529mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data, and may not be available for all ingredients.

Broiled Pork Chops are a versatile and flavorful dish that has become a staple in kitchens worldwide. This recipe uses a tangy sauce to add fantastic flavor to succulent pork chops, making it a crowd-pleaser for any meal. Here we explore its origins, regional variations, and what makes it distinct from similar dishes.

History and Origin

The broiling technique for cooking meat has been used for centuries, dating back to early methods of cooking over an open flame or in an oven with high heat. Pork chops, specifically, have been a popular cut of meat across various cultures, prized for their tenderness and flavor. While the origins of broiled pork chops are difficult to pinpoint, they became especially popular in Western cuisine, where broiling was a common way to cook meats quickly while retaining their juiciness. The use of sauces, like the tangy one in this recipe, adds an extra dimension of flavor, reflecting the evolving culinary trends in the mid-20th century.

Regional Variations

Broiled pork chops have regional adaptations based on local ingredients and cooking styles. In the United States, particularly in the Midwest and South, pork is a staple protein, and dishes like these often feature regional twists. For example, in the South, pork chops might be served with a more robust BBQ sauce, while in the Northeast, they may be paired with apple-based sauces, reflecting the local apple orchards. Additionally, variations in seasoningssuch as the inclusion of paprika and chili powdergive this dish a slight regional touch, adding a bit of heat and smokiness typical in Southern cooking.

How It Differs from Similar Dishes

What sets broiled pork chops apart from other similar dishes, like grilled pork chops or pan-fried chops, is the method of cooking. Broiling uses direct heat from above, which quickly cooks the pork while allowing the outside to become crispy and caramelized, especially when basted with a flavorful sauce. In contrast, grilling uses indirect heat from below, and pan-frying involves cooking in oil, which can alter the texture. Additionally, broiling typically results in a more even cook and retains more of the porks natural juices compared to frying. The sauce used in this recipe, a blend of ketchup, Worcestershire sauce, vinegar, and spices, also sets it apart from a more traditional barbecue glaze, giving it a tangy and slightly sweet profile without overwhelming the porks flavor.

Where It Is Usually Served

Broiled pork chops are often served in casual family dinners, BBQs, and weeknight meals due to their ease of preparation and delicious outcome. They are a popular choice in American households and can be found in many diners and restaurants that focus on comfort food. In the South, they are often paired with sides like mashed potatoes, coleslaw, and cornbread. On the West Coast, roasted vegetables or a fresh salad might accompany the chops, reflecting the regions emphasis on healthy, lighter sides. Their versatility makes them suitable for both formal and casual dining, and they pair well with a variety of sauces and sides.

Interesting Facts

The pork chop is one of the most popular cuts of pork, and it has been a household favorite since the 19th century.
Broiling was once considered a luxury cooking method, as it required specialized equipment like a broiler or oven, but today its accessible in almost every modern kitchen.
Pork is often paired with fruit-based sauces (like apple or pineapple) due to the natural complement of savory and sweet flavors, and many regions have their own versions of these combinations.
In some parts of Europe, broiled pork chops are served with a tangy mustard or dill sauce, offering a fresh twist on the dish.

Conclusion

Broiled Pork Chops are a delicious, easy-to-make dish that brings together the smoky flavors of broiling with the tanginess of a homemade sauce. Whether you're serving it at a family dinner or making it for a casual weeknight meal, this recipe is sure to impress. By understanding its origins, regional variations, and unique qualities, we can appreciate the versatility and enduring popularity of broiled pork chops in culinary traditions across the globe.

FAQ about Broiled Pork Chops Recipe

Store any leftover broiled pork chops in an airtight container in the refrigerator. They should be consumed within 3 to 4 days for the best taste and quality. If you want to store them for a longer period, you can freeze them for up to 2 to 3 months.

Yes, you can use bone-in pork chops instead of boneless. Just be aware that bone-in chops might require a slightly longer cooking time to reach the recommended internal temperature of 145°F (63°C). Keep an eye on the broiling time and check for doneness with a meat thermometer.

Yes, you can prepare the sauce ahead of time. It can be stored in the refrigerator for up to a week. Just reheat it before brushing it onto the pork chops.

If you don't have Worcestershire sauce, you can use soy sauce as a substitute. You can also combine soy sauce with a splash of vinegar to mimic the tangy, savory flavor of Worcestershire.

The pork chops are done when the internal temperature reaches at least 145°F (63°C). You can use an instant-read thermometer to check the temperature. The juices should also run clear when the pork is pierced.

Yes, you can bake the pork chops in the oven instead of broiling. Preheat your oven to 375°F (190°C) and bake the pork chops for about 25 to 30 minutes, or until they reach the internal temperature of 145°F (63°C).

Broiled pork chops pair well with a variety of sides. Some great options include mashed potatoes, steamed vegetables, rice, or a fresh salad. You can also serve them with roasted potatoes or a tangy coleslaw for a more hearty meal.

Yes, you can experiment with different types of vinegar in the sauce. Apple cider vinegar or red wine vinegar can provide a slightly different flavor profile, but they will work well as substitutes for white vinegar.

Marinating the pork chops is not necessary, but it can enhance the flavor. If you choose to marinate them, 30 minutes is usually enough to let the flavors absorb. Just avoid marinating for too long, as the acidity in the vinegar can start to affect the texture of the meat.

Absolutely! The sauce works great with other meats like chicken, beef, or even lamb. It's versatile and adds a nice tangy-sweet flavor to any grilled or broiled protein.

Comments

AIINGEL

10/06/2025 01:52:54 PM

I actually pan-fried my pork chops with the sauce, and the doneness was perfect. Pan-frying, especially for beginners, is the easiest way to ensure that the pork is not overdone (you can poke at the meat to feel when it's cooked). I also marinated the chops with some of the sauce for half-an-hour before frying it - don't leave it marinating for too long, or the vinegar will denature the meat. Changes to sauce: cut back the ketchup a little, double the Worcestershire sauce and halve the vinegar, add more brown sugar (this cuts down on the sourness and helps the sauce to caramelise and become sticky). Make more sauce, you'll find it disappearing as you baste. You may want to fry some garlic before adding the chops. This sauce is reminiscent of a bbq sauce, as others have pointed out, but it's lighter and doesn't smother the meat like bbq sauce can. With the changes, it's superb with pork. I'm definitely noting it down.

Ben Ericson

10/12/2015 04:22:20 PM

My girlfriend and I used this method with a different sauce. We used 2 Tbsp Cholula hot sauce per half cup of Sweet Baby Ray's BBQ sauce, brushed onto pork and broiled for 4 minutes/ side. We also flipped and brushed sauce onto chops after each 4 minute interval. Flipped and brushed 5 times for 1" chops. Chops were tender and juicy!

AURIE81

04/04/2006 04:01:14 PM

I loved this, but I made a few changes: used 1/4 c. ketchup, 1/4 c. BBQ sauce, 1 c. water (we like a lot of gravy), 1 TBSP brown sugar, and a bit of honey. I marinated my boneless pork loin chops for 1/2 hour, softened some onion slices with butter on my pan, cooked the chops right on the pan and I added the sauce. When they were cooked (which was pretty fast), I removed them from the pan, and thickened the sauce with 2 TBSP of cornstarch dissolved on a bit of water, for an excellent gravy. Sounds like a lot of work, but it really wasn't! We all loved them!!!

Milo

07/18/2011 08:34:06 PM

I tweaked this recipe a little, but it was a good base!! My husband and I aren't big fans of ketchup, so I used 1/4 cup of ketchup and 1/2 cup of Budweiser brand BBQ sauce. We tasted it while the sauce was simmering, and found it to be too acidic, so I added even more brown sugar, and that helped mellow it out. I used thin (maybe 1/4"?) pork chops, and I believe they took a total of 12 minutes to cook. They came out very tender, juicy, and my picky husband told me 3 times how good they were, so that's a winner in my book!! Thanks! :)

ARF

08/27/2020 02:23:16 PM

I used Open Pit original barbecue sauce instead of ketchup, skipped the black pepper, and used thick bone-in chops. Took 18 minutes in toaster over of broiling/basting/turning. But was moist and delicious. In fact, hubby, who eats but rarely comments, did both :-). Served with Bavarian style sauerkraut. Yummy!

pickettclan

08/15/2007 06:38:21 PM

I did what many others suggested and used 1/2 cup ketchup and 1/4 cup KC Masterpiece BBQ sauce. I also accidentally forgot to add the water, and the sauce was actually perfect for basting! I grilled the chops and basted as suggested, and they were a big hit! Will do these again.

Andrew Maioli

08/30/2018 12:28:07 PM

Broiled on high (electric) second rack from the broiler. Used a foil lined baking dish. 8 Minutes on one side, 7 minutes on the other. The pork was brined before cooking. And I used ah-so sauce rather than the one listed here.

CheekyOnion1859

07/11/2023 04:27:25 PM

My pork chops were thinner than 3/4 inches thick, so it took only 8 mins on one side. I wish I cooked them a couple of mins less bc they came out more well done than I’d prefer but the taste is good!

C Cline

08/05/2017 12:40:32 AM

Tasted great! Moist and tender. Prepared as directed with two exceptions with ingredients I had on hand . . . Apple cider instead of white vinegar and then bottled hot sauce instead of chili powder. Chops were about 3/4" thick, bone in. Overall broiled about 22-24 minutes, basting and turning as directed. Will absolutely make again.

Bordeaux

02/18/2010 03:02:43 PM

These were delicious! I only had 3 chops and the amount of sauce was good for that as I put them in the slow cooker for 4 hours. I also added a generous amount of Sriracha Hot Sauce for some kick.

karinchu

09/18/2011 04:55:29 PM

Pretty good. I used smoked salt, smoked paprika and chipoltle chili pepper. Tasted like it was grilled but very moist and tender. I think that is the most impressive thing about broiling vs. other techniques. Reeeeeally most and nice. I think it needs to be thin like this. If you used bbq sauce, that would burn before the chop is cooked.

Jason Lopez

12/03/2024 01:00:21 AM

Even my picky friends loved it.

Raymond Parker

11/02/2024 07:48:24 PM

Everyone complimented it — I felt like a chef.

Father Goose's Kitchen

04/15/2022 05:13:31 AM

Followed the instructions to the letter. Pork chops came out moist and tasty. Recipe was quick and easy. This one's a winner any night of the week!

Samanthale40

04/27/2021 10:39:14 AM

The whole family loved it. The sauce was amazing, and I will use it on other meats as well in the future.

Brenda Bender

11/30/2020 01:36:25 AM

Yum!!

Kurt Lightner

10/14/2020 02:28:54 PM

Best pork chops I’ve ever made or eaten. The key was strict timing, temperature, and the sauce. Just brilliant!!

Darlene

04/18/2020 07:38:47 PM

Very good, will make again. I didn't turn the chops over every 3-4 minutes, just one time. The sauce was really good, didn't really tasted like bar-b-q sauce.

Darlene

04/18/2020 07:38:47 PM

Very good, will make again. I didn't turn the chops over every 3-4 minutes, just one time. The sauce was really good, didn't really tasted like bar-b-q sauce.

Kyle Pitchford

02/28/2019 02:41:04 AM

Wasn’t sure about sauce when I measured the ketchup and my nose started to complain. But, it is actually very good.Making the sauce I had no chili powder, so subbed paprika 1/4c, onion powder 1T, garlic powder 1T (was out too so did garlic salt), and 2tsp. Cumin.

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