You just can’t beat simplicity when it comes to food. Well, unless that simple food also happens to be ridiculously delicious. Which this dish is! These simple broiled pork chops take minutes to prepare and about 15 minutes to cook, which makes them a perfect midweek meal. The combination of fennel seed and pork is absolutely divine, especially when served beside a sweeter flavor like baked sweet potatoes or the classic applesauce.
It’s nice to keep a couple of extra spice shakers around. You can make a bigger batch of this seasoning mix and keep it in a shaker for whenever you cook pork (it’s also really tasty on pork roasts and good on chicken too). If you don’t have a shaker to put the spice mix in, a sieve will help you dust the pork chops more evenly than sprinkling with your fingers.
Ingredients
- 2 lbs pork chop about 4 chops
- 2 tsp fennel seed
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Turn broiler on in oven (on “hi”) and let preheat for about 10 minutes.
- Grind fennel seed in a spice grinder or something like a Magic Bullet until it’s a fine powder. Combine with salt and cracked black pepper (you could also grind whole pepper corns with the fennel seed). Sprinkle liberally over both sides of the pork chops.
- Place pork on a roasting pan (to make clean-up easier at the end, you can line the bottom of the pan with tin foil).
- Broil on the first side for 6-8 minutes, depending on the thickness of your pork chops. Flip and broil on the second side for another 6-8 minutes.
- Let the pork chops rest 5 minutes before eating. Enjoy!
Pin this simple broiled pork chops recipe to one of your boards so you know where it is. This could go on keto/low carb boards, dinner boards, main dish boards, and more.
Broiling these pork chops really is so simple. I used a heavy dutch oven, but you could use anything oven safe.
You could pair these with our famous 7-minute green beans and cooked brown rice for a great “1-2-3 Eat!” meal.
Comments (4)
[…] and wild rice medley, Broiled Pork Chops, Roasted Green Beans and […]
I’ve always wondered this about broiling: do you close the oven door when broiling or do you leave it open a little bit? My mom always left hers open a few inches but that was 40+ years ago. Is it still the right way to broil?
Hi Susan,
I’ve never heard of leaving the door open a little bit when broiling. I’ve always done it with the door closed.
Ryan
Finally. A recipe where the outcome was juicy, flavorful center cut pork chops. Delicious!! Thanks Ryan.