The Best Juicy Skillet Pork Chops PT75M https://img5.recipesrun.com/201907/2019/0905/cd/e/143129/300x200x50.jpg 4 servings Ingredients: Salt 2 tbsp. Chopped fresh parsley, optional 1 tbsp. Butter 2 tsp. Honey or brown sugar 1 tbsp. Apple cider vinegar 1 cup Low-sodium chicken stock 1 tbsp. Olive oil 1/2 tsp. Ground black pepper 1/2 tsp. Smoked paprika 1 tsp. Onion powder 1 tsp. Garlic powder 1 tsp. Chili powder 1 tbsp. All-purpose flour 4 Pork chops, about 1-inch thick
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The Best Juicy Skillet Pork Chops

By jiafei

4 Person
75 Minutes
369 Calories
Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these pork chops are! Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the pork chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout.

Ingredients

  • Salt

  • 2 tbsp. Chopped fresh parsley, optional

  • 1 tbsp. Butter

  • 2 tsp. Honey or brown sugar

  • 1 tbsp. Apple cider vinegar

  • 1 cup Low-sodium chicken stock

  • 1 tbsp. Olive oil

  • 1/2 tsp. Ground black pepper

  • 1/2 tsp. Smoked paprika

  • 1 tsp. Onion powder

  • 1 tsp. Garlic powder

  • 1 tsp. Chili powder

  • 1 tbsp. All-purpose flour

  • 4 Pork chops, about 1-inch thick

Method

  • 01
    Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
  • 02
    Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
  • 03
    Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
  • 04
    Flip the pork so that the seared side is facing up. Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
  • 05
    Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
  • 06
    While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half.
  • 07
    Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place them back into the pan. Scatter fresh parsley over the pork then serve.

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    The Best Juicy Skillet Pork Chops

    4.8

    ( By jiafei )

    Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these pork chops are! Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the pork chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 369 Kcal
    • Prep Time 30 Mins
    • Cook Time 45 Mins
    • Total Time 75 Mins
    02 Ingredients
    Salt
    2 tbsp. Chopped fresh parsley, optional
    1 tbsp. Butter
    2 tsp. Honey or brown sugar
    1 tbsp. Apple cider vinegar
    1 cup Low-sodium chicken stock
    1 tbsp. Olive oil
    1/2 tsp. Ground black pepper
    1/2 tsp. Smoked paprika
    1 tsp. Onion powder
    1 tsp. Garlic powder
    1 tsp. Chili powder
    1 tbsp. All-purpose flour
    4 Pork chops, about 1-inch thick
    03 Method
    Step 1
    Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
    Step 2
    Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
    Step 3
    Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
    Step 4
    Flip the pork so that the seared side is facing up. Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
    Step 5
    Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
    Step 6
    While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half.
    Step 7
    Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place them back into the pan. Scatter fresh parsley over the pork then serve.
    04 Author
    jiafei jiafei
    87 Recipes

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