Broiled, boneless pork chops take some unattended, very flexible planning. But when it comes time to cook them, it goes so quickly and easily. That makes them perfect for everyday – and especially weeknight – cooking.
Boneless Pork Chops
Course: Dinner4
servings5
minutesIngredients
4 Tbs coarse salt
4 cups cold water
4 boneless pork chops
2 Tbs mustard (see note)
1/2 lemon, zested and juiced
2 tsp dried sage
1/2 tsp powdered garlic
2 Tbs oil
1 tsp honey
Directions
- Brine the chops: in a large, flat, sealable container, stir salt into water until (almost) all of it dissolved. Add the chops. (If they’re not fully submerged, add more salt water as needed.) Cover and refrigerate for up to 8 hours.
- Marinade the chops: place mustard, lemon zest and juice, sage, garlic, oil, and honey into a gallon-sized Ziploc. Shake the ingredients to one of the bottom corners of the bag, and massage until well mixed. Discard the brine liquid and dry off the chops. Add them to the bag, squeeze out most of the air, seal the bag, and manipulate the chops until they’re even coated on both sides. Place on a plate and refrigerate for 1 hour, flipping the bag over half-way through.
- Broil the chops: remove the chops from the bag, shake off an excess marinade, and place them on a sheet pan. Shove a temperature probe into the side of one of the chops, so that its tip is near the center of the chop. Note the chop’s temperature. Subtract the chop’s temperature from desired doneness temperature (145°F). Divide difference by two and add the quotient to the chop’s current temperature. Now you know when to flip the chops; it won’t take long for them to reach that temperature … less than 10 minutes for 1-inch chops. Slide the pan under the broiler and flip at the calculated time.
- Once the chops are done, if they’re not browned enough for your tastes, use a culinary torch on them, taking care to hit the edges as well as the top surface. Tent with foil and allow to rest for 5 minutes before serving.
Notes
- Use your favorite mustard. I use a 50/50 mixture of deli-style and Dijon.
The Backstory
I prefer bone-in chops, but you know what I like even more than that? Free food. So when a friend arrived with a package of boneless chops, I was happy to cook them up.
Social Learning
Note that the marinade has no salt. That’s because of the salt in the brine.
Note how browned the chops are (or aren’t) at the flip point. That’ll tell you whether or not you’re going to want to torch them. If you do want to, consider pulling them out of the broiler somewhere shy of 145°F, yet north of 138°F. That will prevent you from overcooking them with the torch. Don’t bother torching the bottoms; just plate them torched-side-up.
Be careful to remove the chops from the broiler precisely at the desired doneness temperature. A few degrees can make a world of difference.
Adult Lunchbox
I don’t like to mess with reheating food at work, I don’t like these chops cold, and I haven’t found a way to make them into something that I would like cold, so I haven’t found a way to pack these in my lunch. If you have ideas, I’d love to hear them.
Boneless Pork Chops
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The pork chop looks very juicy and tender!
Thanks Angie!
Do you have certain food items that bring back childhood memories? Well, pork chops are mine because they were what my Mom made for birthday or special days. So, this recipe not only made me hungry but made me smile.
Oh that’s so sweet. I grew up in an ethnic family, so for me it’s Eastern European foods.
Che bontà! Queste braciole sono molto gustose!
Thank you Daniela!
I am a huge fan of brining, too, Jeff — what a difference it makes! You know, I have never used a torch on my meats… I think I need to look into that. Back to the chops — they sound and look amazing. As for your lunch box? I would slice the chop super thin and then add the slices with cheese and Calabrian chiles with a bit of mayo and a handful of arugula to a wrap sandwich. Tomatoes don’t hurt if you have some.
Yum! Thank you! The torch is not as good as a broiler in general. It’s mostly handy for touching things up. At least that’s how I feel.
It looks great! Nope, no ideas here regarding lunch box pork chops.
Ah well, thanks anyway!
I have never thought to brine pork chops before, but it makes a lot of sense especially with boneless chops that tend to dry out when cooking. I am going to brine and use the marinade next time I find them on sale.
You know, that’s exactly why I did it.
we don’t eat pork, but your flavours sound good!
Thanks, Sherry!
Another perfect chop! I’ll take it with or without the bone. The brine + marinade sounds so flavorful and how juicy it must be. I always make pork for my dad — he’ll love this one! 🙂 ~Valentina
Thanks, Valentina!
We enjoy pork loin chops regularly, I usually sous vide them and sear but your recipe has inspired me to get out of my sous vide rut…
Oh, I think sous vide is the way to go. In fact I don’t know why I didn’t think of it!
Ottime con la senape, sono molto invitanti!!!
I agree about the mustard! Thanks.
Not sure if I would consider pork chops as a lunch box idea myself but that’s just me! The pork chop does look like something delicious I would enjoy for dinner though. Yum!
I know, that’s how I felt. Thanks, Neil!
Pork chops are one of those things that never call to me, but when we do make them I’m always like “wow, these are tasty.” That marinade you used here sounds delicious. As far as leftovers, what about cubing up the chops and mixing them into a cold pasta salad?
Mmm, that does sound good. Thanks David!
I haven’t had much luck in cooking pork chops but I will definitely try your recipe. We went to a friend’s place about a month ago and they did boneless pork chops (marinated in souvlaki spices) but they did it in the air fryer. I can honestly tell you it was some of the best pork I’ve ever had. Absolutely tender in the middle but not raw. It’s always nice to come across a tried and true recipe because there is nothing fun about eating bad food. I will give your recipe a try.
I’d much rather know your friend’s recipe!
Bonjour .
Une très jolie assiette bien appétissante .
Je te souhaite un bon weekend .
Bise .
Thank you, Jacques!
Jeff I know I would enjoy your pork chops, I’m sure rhe marinade added a lot to their flavor. I agree with David about making a sandwich.
Thanks!
I really enjoy a pork chop, yours look super tasty with the brining and marinade.