The Best Juicy Skillet Pork Chops
Adapted from Inspired Taste (Adam and Joanne Gallagher)
Ingredients
- 4 pork chops, about 1-inch thick and 6–7 oz (170–200g) each
- to taste salt
- 1 tbsp 8 g all-purpose flour
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tbsp 15 ml neutral oil (avocado or vegetable)
Pan sauce
- 1 cup 240 ml low-sodium chicken stock
- 1 tbsp 15 ml apple cider vinegar
- 2 tsp honey or brown sugar
- 1 tbsp 14 g butter
- 2 tbsp fresh parsley, chopped (optional)
Method
- Season the pork chops on both sides with salt (just under 1/4 tsp per chop) and let rest 30 minutes at room temperature.
- Meanwhile, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl.
- Pat the pork chops dry with a paper towel, then rub both sides with the spice mix.
- Heat the oil in a skillet with a lid over medium-high heat. When shimmering, add the pork and cook until golden, 2–3 minutes.
- Flip. If there's a fattier edge, hold the chops fat-side-down with tongs until it sizzles and browns slightly, about 30 seconds.
- Reduce heat to low, cover, and cook 6–12 minutes until an instant-read thermometer reads 63°C (145°F) at the thickest part. Check at 5 minutes, then every 2 minutes after. Without a thermometer, the chops are done when the juices run clear.
- Transfer to a plate, cover loosely with foil, and rest 5 minutes.
- For the pan sauce: increase heat to medium-high and add the chicken stock, vinegar, and honey. Simmer until reduced by half, scraping up the browned bits with a wooden spoon.
- Taste and adjust with more salt, vinegar, or honey. Off the heat, once the sauce stops simmering, swirl in the butter.
- Return the pork chops to the pan and spoon the sauce over them (or slice first). Scatter with parsley and serve.
Notes
- Thinner or thicker chops work too — thinner cook faster, so watch the thermometer closely. Bone-in chops add a minute or two of cooking time.
- Any spice rub works as a substitute, as long as it's salt-free.
- Gluten-free: the flour can be skipped — the crust is less even, but rubbing the spices directly on the pork still tastes great.
- Variation: after removing the chops, sauté sliced onion, apple, and a little fresh thyme until soft, then continue with the stock, vinegar, and honey for an onion-apple pan sauce.