Are you looking for a simple yet delicious recipe to impress your family or friends? Juicy skillet pork chops are a fantastic choice! They are easy to prepare and packed with flavor, making them perfect for a weeknight dinner or a special occasion.
why make this recipe
Making skillet pork chops at home is a great way to enjoy a classic dish without a lot of fuss. The combination of spices creates a beautiful crust, while the inside stays moist and tender. Plus, the quick cooking time means you can have dinner on the table in under 30 minutes! This recipe is a fantastic way to put a healthy and hearty meal on the table quickly.
how to make Juicy Skillet Pork Chops
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:
- Take the pork chops out of the refrigerator and season both sides with salt. 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.
- Pat the chops dry with paper towels, then rub the spice mixture all over.
- Heat oil in a skillet over medium-high heat. Add the pork and cook until golden, about 2 to 3 minutes.
- Flip the pork so the seared side is facing up and hold any fat edges upright to brown them, about 30 seconds.
- Reduce heat to low, cover the skillet, and cook for 6 to 12 minutes until the internal temperature reaches 145°F.
- Transfer the pork to a plate, cover loosely with foil, and let rest for 5 minutes.
- In the same skillet, increase heat to medium-high and add chicken stock, vinegar, and honey. Bring to a simmer and reduce by half, scraping the bottom of the pan.
- Add butter and swirl until melted.
- Return the pork chops to the pan, spoon the sauce over them, or slice and toss in the sauce. Sprinkle with fresh parsley before serving.
how to serve Juicy Skillet Pork Chops
Serve these juicy pork chops with your favorite sides. Mashed potatoes, steamed vegetables, or a fresh salad make excellent companions. You can also drizzle the sauce over rice or quinoa for a complete meal. Don’t forget to garnish with fresh parsley for a pop of color!
how to store Juicy Skillet Pork Chops
To store leftover pork chops, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the pork chops. Make sure to wrap them well in plastic wrap and then place them in a freezer bag. They can last up to 2 months in the freezer.
tips to make Juicy Skillet Pork Chops
- Make sure the pork chops are at room temperature before cooking; this helps them cook evenly.
- Use a meat thermometer to check for doneness. The internal temperature should reach 145°F for perfectly juicy chops.
- Let the cooked pork rest for a few minutes before slicing; this helps keep the juices inside.
variation
You can easily customize this recipe by changing the spice blend or using different sauces. Try adding herbs like thyme or rosemary for an extra layer of flavor. If you prefer a sweeter glaze, consider adding more honey or brown sugar to the sauce.
FAQs
Can I use thinner pork chops for this recipe?
Yes, you can use thinner chops, but reduce the cooking time to avoid drying them out.What can I substitute for chicken stock?
Vegetable stock or water can be used as a substitute, but chicken stock adds more flavor.Can I marinate the pork chops ahead of time?
Absolutely! Marinating the pork chops for a few hours or overnight enhances the flavor and tenderness.
Juicy Skillet Pork Chops
Ingredients
Pork Chops
- 4 pieces pork chops, about 6 ounces each, 1-inch thick
- Salt, to taste Use as desired.
Spice Mixture
- 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 Sauce
- 1 tablespoon avocado oil or vegetable oil For frying.
- 1 cup low-sodium chicken stock Can substitute with vegetable stock.
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey or brown sugar
- 1 tablespoon butter For enriching the sauce.
- 2 tablespoons chopped fresh parsley Optional garnish.
Instructions
Preparation
- Take the pork chops out of the refrigerator and season both sides with salt. 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.
- Pat the chops dry with paper towels, then rub the spice mixture all over.
Cooking
- Heat oil in a skillet over medium-high heat. Add the pork and cook until golden, about 2 to 3 minutes.
- Flip the pork so the seared side is facing up and hold any fat edges upright to brown them, about 30 seconds.
- Reduce heat to low, cover the skillet, and cook for 6 to 12 minutes until the internal temperature reaches 145°F.
- Transfer the pork to a plate, cover loosely with foil, and let rest for 5 minutes.
- In the same skillet, increase heat to medium-high and add chicken stock, vinegar, and honey. Bring to a simmer and reduce by half, scraping the bottom of the pan.
- Add butter and swirl until melted.
- Return the pork chops to the pan, spoon the sauce over them, or slice and toss in the sauce. Sprinkle with fresh parsley before serving.