Why Make This Recipe
Spiced Pork Chops with Pan Sauce is a delicious and easy dish that brings bold flavors to your dinner table. The combination of spices adds a warm kick to the pork, while the pan sauce enhances the overall taste. This recipe is perfect for a weeknight meal or a special occasion. It’s simple enough for beginners but impressive enough to wow your family or guests.
How to Make Spiced Pork Chops with Pan Sauce
Ingredients:
- 4 pork chops, about 6 ounces each, 1-inch thick
- Salt, to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 tablespoon avocado oil or vegetable oil
- 1 cup low-sodium chicken stock
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey or brown sugar
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley, optional
Directions:
- Season and bring pork chops to room temperature by seasoning both sides with salt and letting them rest for 30 minutes.
- In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper to make the spice rub.
- Pat the chops dry, then rub the spice mixture all over.
- Heat oil in a skillet over medium-high heat, then add the pork chops. Cook for 2-3 minutes until golden.
- Flip the pork so the seared side is up. Brown the fatty edges using tongs if necessary.
- Reduce heat to low, cover the skillet, and cook for 6-12 minutes until the internal temperature reaches 145°F.
- Transfer cooked pork chops to a plate, cover loosely with foil, and let rest for 5 minutes.
- For the pan sauce, add the chicken stock, apple cider vinegar, and honey to the skillet, bringing it to a simmer while scraping up any stuck bits.
- Reduce the sauce by half, then remove from heat and swirl in the butter.
- Serve the pork chops with the sauce spooned over them or sliced and tossed in the sauce. Garnish with fresh parsley if desired.
How to Serve Spiced Pork Chops with Pan Sauce
Serve the Spiced Pork Chops with Pan Sauce alongside your favorite sides, like mashed potatoes, steamed vegetables, or a fresh salad. The rich sauce makes a perfect dip for bread or a tasty drizzle over rice.
How to Store Spiced Pork Chops with Pan Sauce
If you have leftovers, let the pork chops cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days. To reheat, warm them gently on the stove or in the microwave. You may need to add a splash of chicken stock to keep them juicy.
Tips to Make Spiced Pork Chops with Pan Sauce
- Make sure to let the pork chops rest after cooking. This keeps them juicy.
- Use a meat thermometer to check the internal temperature for perfectly cooked pork.
- Feel free to adjust the spice levels to suit your taste. Add more chili powder for extra heat.
Variation
Try using different spices for the rub, such as cumin or smoked paprika for a different flavor profile. You can also experiment with adding a splash of soy sauce or Worcestershire sauce to the pan sauce for a deeper taste.
FAQs
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops work well, but keep an eye on the cooking time as they may cook faster.What can I substitute for chicken stock?
You can use vegetable stock or even water in a pinch, but chicken stock adds the best flavor.How can I tell when the pork chops are done?
Check the internal temperature with a meat thermometer; it should read 145°F.
Spiced Pork Chops with Pan Sauce
Ingredients
Pork Chops
- 4 pieces pork chops, about 6 ounces each, 1-inch thick
- to taste Salt
Spice Rub
- 1 tablespoon all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
Cooking Ingredients
- 1 tablespoon avocado oil or vegetable oil
- 1 cup low-sodium chicken stock
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey or brown sugar
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley, optional For garnish
Instructions
Preparation
- Season pork chops with salt on both sides and let them rest at room temperature for 30 minutes.
- In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper to make the spice rub.
- Pat the chops dry, then rub the spice mixture all over the pork chops.
Cooking
- Heat oil in a skillet over medium-high heat, then add the pork chops. Cook for 2-3 minutes until golden.
- Flip the pork chops so the seared side is up and brown the fatty edges using tongs if necessary.
- Reduce heat to low, cover the skillet, and cook for 6-12 minutes until the internal temperature reaches 145°F.
- Transfer cooked pork chops to a plate, cover loosely with foil, and let rest for 5 minutes.
- For the pan sauce, add the chicken stock, apple cider vinegar, and honey to the skillet, bringing it to a simmer while scraping up any stuck bits.
- Reduce the sauce by half, then remove from heat and swirl in the butter.
- Serve the pork chops with the sauce spooned over them or sliced and tossed in the sauce. Garnish with fresh parsley if desired.