Ingredients
Method
- Remove pork chops from the refrigerator 20–30 minutes before cooking and let them come toward room temperature.
- Set your toaster oven to broil (or bake as needed)
- Pat the chops thoroughly dry with paper towels — the drier the surface, the better the crust.
- In a small bowl, combine the salt, pepper, garlic powder, and paprika (if using).
- Rub the spice mixture all over the pork chops.
- Place the pork chops on a baking sheet or toaster oven tray lined with aluminum foil or parchment paper.
- For standard 1-inch chops: set toaster oven to broil. Broil 6–8 minutes until the bottom is deep golden-brown, then flip and broil another 5–6 minutes until internal temperature reaches 140°F.
- For thick chops over 1.5 inches: bake at 325°F until internal temp reaches 120–125°F, then switch to broil for 3–4 minutes per side to build the crust and finish to 140°F.
- Remove from the oven and let rest on the pan for 5 minutes before serving — the internal temp will climb to 145°F during the rest.
Notes
Thickness determines your method. Thin chops under 1 inch go straight under the broiler and come out fast — watch them, they move quickly. Standard 1-inch chops broil straight through. Thick chops over 1.5 inches need the two-stage approach: bake low first to bring the center up, then broil to build the crust.
Pull at 140°F, not 145°F. Carryover cooking during the 5-minute rest finishes the job. Chops pulled at 145°F in the oven often end up dry.
Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat in the toaster oven at 325°F for 8–10 minutes.