How to Broil Pork Chops & Veggies for a Fast, Juicy Dinner
Craving a fast, easy dinner? Here’s how to broil pork chops and veggies together for a juicy, flavorful, quick recipe that’s on your table in under 30 minutes!
Okay, raise your hand if 5:00 pm hits and you have zero idea what’s for dinner. 🙋♀️ That’s exactly why I keep coming back to this broiled pork chops recipe. It’s quick, simple, and actually tastes amazing. Plus, your protein and veggies get done at the same time. Win-win, right?
What Is Broiling Pork Chops, Anyway?
So here’s the thing. Broiling is basically upside-down grilling. Instead of heat coming from below, it comes from above, straight from the heating element at the top of your oven. That intense heat browns food fast, which means you get a gorgeous brown crust on the outside while the inside stays juicy. It’s honestly one of the best ways to get restaurant-style flavor without firing up the grill.
For this recipe, we’re using that high heat for both the pork chops and a colorful veggie mix. Two dishes, one oven, minimal cleanup. You know I love an easy win like that.
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Ingredients You’ll Need
For the pork chops:
- 3-4 lb pork chops (bone-in pork chops or boneless chops both work great)
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon turbinado sugar (or brown sugar works too)
- 1 teaspoon paprika
- ½ teaspoon black pepper
For the veggies:
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bell pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Shop everything you need by clicking the images below to learn more:
How to Make Broiled Pork Chops and Veggies
First, the pork chops. Preheat your oven to broil and set the oven rack about 6 inches from the heating element. Line a baking sheet with foil and spray with non-stick spray.
Mix your chili powder, garlic powder, onion salt, sugar, paprika, and pepper in a small bowl. This dry rub is where all the flavor comes from, so don’t skip it!
Lay the pork chops on the baking sheet. Brush the tops with olive oil, then sprinkle with half the spice mix. Flip, brush again with oil, and add the rest of the spices.
Now for timing. Broil for 8 minutes, then carefully flip the chops. Return them to the oven for another 6-8 minutes. Total cooking time lands around 14-16 minutes, but always check for a golden edge and a fully cooked center. A digital meat thermometer helps here too! You’re looking for an internal temperature of 145°F, then let the chops rest a few minutes before slicing.
Quick tip: thick pork chops need extra time under the broiler, so watch them closely the first time. There’s a fine line between perfectly browned and overdone, and every oven runs a little different.
For the veggies, slice your zucchini and squash, then dice the onion and bell pepper. Spread everything on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder.
Broil for about 12 minutes, checking often. Once the edges start to brown, things move fast, so stay close to the kitchen!
Places to Serve This Recipe
This broiled pork chops recipe fits pretty much anywhere. Here are my favorite ways to use it:
- Weeknight dinners: Fast enough for a Tuesday scramble, but tasty enough that nobody complains.
- Meal prep Sundays: Make a double batch and portion it out for easy lunches all week.
- Backyard get-togethers: Serve alongside your usual side dishes for a low-effort cookout, no grill required.
- Family dinners with a fun twist: Add garlic bread or a big salad, and it suddenly feels like an event.
Fun Variations to Try
Want to switch things up? Here are some ideas:
- Swap the dry rub for a sweet and savory glaze using brown sugar and a splash of soy sauce.
- Top your finished pork chops with a pat of compound butter for extra richness.
- Use loin chops instead of regular pork chops for a leaner option.
- Add extra veggies like mushrooms or asparagus to the broiling pan for more color and nutrients.
- Sprinkle some green beans in with the veggie mix for a pop of green.
Can You Store or Make This Ahead?
Yes, and yes! Both the pork chops and veggies store well in an airtight container in the fridge for up to 2 days. That makes this a solid pick for meal prep too. Just warm everything back up in the oven or microwave when you’re ready to eat.
You can also mix the dry rub ahead of time and keep it in a jar. Then on busy nights, all you have to do is season and broil!
Common Questions About Broiling Pork Chops
What is the best way to know when pork chops are done?The short answer is a digital meat thermometer. Check the thickest part of the chop and look for an internal temperature of 145°F, then let the meat rest before cutting in.
Do I need a special broiling pan?Nope! A regular baking sheet with foil works just fine, though a broiling pan can help extra grease drain away from the meat.
Why does my broiler element smoke or spark a little?That’s usually just leftover grease or crumbs burning off. Wipe down your oven rack and broiler element with warm water and paper towels between uses to keep things clean.
Can I use boneless chops instead of bone-in?Absolutely. Boneless chops cook a bit faster, so just watch your cooking time closely and check them a minute or two early.
Broiled Pork Chops & Vegetables Recipe
Ingredients
Ingredients for Pork chops:
- 3-4 lb pork chops
- 3 T olive oil
- 1 t chili powder
- 1 t garlic powder
- 1 t onion salt
- 1 t turbinado sugar
- 1 t paprika
- ½ t black pepper
Ingredients for Vegetables:
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bell pepper
- 2 T olive oil
- 1 t salt
- 1 t garlic powder
- ½ t black pepper
Instructions
Directions for Pork Chops:
- Preheat the oven to broil. Line a baking sheet with foil or parchment and spray with non-stick spray. Set aside.
- In a small bowl, combine the chili powder, garlic powder, salt, sugar, paprika and pepper. Stir to combine.
- Lay out the pork chops on the prepared baking sheet. Using a pastry brush, spread the olive oil over the tops of each pork chop.
- Sprinkle the spices.
- Flip the pork chops and coat with another layer of olive oil. Sprinkle the remaining spices over the pork chops.
- Cook in the preheated oven for 8 minutes.
- Remove from the oven and carefully flip the pork chops.
- Return the baking sheet to the oven and cook for an additional 6-8 minutes or until the pork chops are golden around the edges and cooked through the center. Allow to cool slightly before serving.
Directions for Vegetables:
- Preheat the oven to broil. Line a baking sheet with foil or parchment and spray with non-stick spray. Set aside.
- Slice and halve the zucchini and yellow squash and place on the baking sheet.
- Slice and largely dice the onion and place on the baking sheet.
- Deseed and largely dice the bell pepper and place on the baking sheet.
- Drizzle the veggies with the olive oil.
- In a small bowl, combine the salt, pepper and garlic powder. Sprinkle generously over the veggies.
- Cook in the preheated oven until the edges of the veggies begin to golden and the onions are soft. After about 12 minutes, check frequently as once they begin to brown, it goes quick.
- Remove from the oven and allow to cool slightly before serving.
Notes
Wrapping Up This Broiled Pork Chops and Veggies Recipe
And that’s it! Now you know exactly how to broil pork chops (and veggies!) for a dinner that’s juicy, flavorful, and on the table fast. It’s one of those nice things you can lean on again and again when life gets busy, you know?
If you loved this one, do me a favor and pin it to Pinterest so you can find it again next time dinner sneaks up on you! And if you want more quick, easy recipes and fun ideas dropped right into your inbox, go ahead and join my email list below. I’d love to have you! 🍪🎃
More Broiled and Easy Recipes to try:
- Broiled Prime Rib
- Broiled Hamburgers
- Broiled Chicken
- Garlic Parmesan Corn
- Smashed Broccoli
- Roasted Parmesan Carrots
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
