I stole this recipe for The Best Juicy Skillet Pork Chops from Inspiredtaste.net. These juicy pork chops are very easy to make. Pork chops are rubbed with a spice mix made with flour, chili powder, garlic powder, onion powder, paprika, black pepper and sage. Then the seasoned pork chops are cooked in a skillet. Next a pan sauce is made with chicken stock, apple cider vinegar and honey. Once the sauce reduces, butter is stirred in before adding the pork chops to the sauce. The pork chops are served with the sauce and parsley. This recipe is easy to even beginner cooks can make it.
This recipe starts with a spice mix made with flour, chili powder, garlic powder, onion powder, paprika, black pepper and sage.
Rub the pork chops on each side with the spice rub.
Heat oil in a skillet over medium-high heat. Add the pork and cook until golden, 2 to 3 minutes.
Flip the pork so the seared side is face up. Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes or until internal temperature reaches 145 F.
Transfer pork chops to a plate, then cover loosely with foil. Let the pork rest for 5 minutes.
While the pork rests, make the pan sauce. Increase the heat to medium-high heat, then add chicken stock, vinegar and honey. Scrap the bottom of the pan to remove any stuck pieces from the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Slide the skillet off the heat, wait until the sauce stops simmering, and then add in butter.
Stir the sauce until the butter melts and then add parsley.
Next dd the pork chops to the pan and spoon some sauce over the top.
Serve the pork with sauce and additional parsley.
If you liked this recipe for The Best Juicy Skillet Pork Chops then you can also try Ranch Pork Chops, Honey Mustard Pork Chops, Baked Pork Chops or Pork Medallions in Mushroom Gravy.
The Best Juicy Skillet Pork Chops
Ingredients
- 4 boneless pork chops 1 inch thick and 6 to 7 oz each
- Salt
- Pepper
- 1 tbsp vegetable oil
Spice Rub
- 1 tbsp flour
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp sage
Pan Gravy
- 1 cup chicken stock
- 1 tbsp apple cider vinegar
- 2 tbsp honey or brown sugar
- 1 tbsp butter 2 tbsp
- 2 tbsp chopped fresh parsley
Instructions
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Take the pork out of the refrigerator and season on both sides with salt and pepper, less than ¼ tsp per pork chop. Set aside the pork chops to rest for 30 minutes.
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Make the spice rub by mixing flour, chili powder, garlic powder, onion powder, paprika, black pepper and sage in a small bowl.
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After 30 minutes, pat the pork chops with a paper towel to dry the pork chops. Rub the pork chops on each side with the spice rub.
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Heat oil in a skillet over medium-high heat. Add the pork and cook until golden, 2 to 3 minutes.
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Flip the pork so the seared side is face up. Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes or until internal temperature reaches 145 F.
-
Transfer pork chops to a plate, then cover loosely with foil. Let the pork rest for 5 minutes.
-
While the pork rests, make the pan sauce. Increase the heat to medium-high heat, then add chicken stock, vinegar and honey. Scrap the bottom of the pan to remove any stuck pieces from the bottom of the pan.
-
Bring the sauce to a simmer and cook until reduced by half. Add additional salt, vinegar or honey if needed.
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Slide the skillet off the heat, wait until the sauce stops simmering, and then swirl in the butter.
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Add the pork chops to the pan and spoon some sauce over the top. Top with parsley.