Juicy Skillet Pork Chops
Deliciously seasoned pork chops cooked to perfection in a skillet and served with a flavorful sauce.
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.
Notes
Make sure the pork chops are at room temperature before cooking; this helps them cook evenly. Use a meat thermometer to check for doneness. Let the cooked pork rest for a few minutes before slicing; this helps keep the juices inside.