Recipe
A big thank you goes out to my friend Crystal for sharing the following recipe with me. Her family loved these porkchops, and I am anxious to try them!
The Best Juicy Skillet Pork Chops
- 4 boneless pork chops, about 1-inch thick and 6 to 7 ounces each
- 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 olive 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
Season both sides of the pork chops with salt and pepper, (less than 1/4 teaspoon of fine salt per pork chop). Set them aside to rest for 30 minutes. Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub. Heat the oil in a medium skillet (with lid) over medium-high heat. When oil is hot, add the pork. Cook until golden, 2 to 3 minutes. Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until thermometer reads 145 degrees F or until juices run clear. Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes while you make the pan sauce. Increase the heat to medium-high; add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste, then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Put whole pork chops or slice and put back into the pan and spoon some of the sauce on top. Sprinkle with fresh parsley.
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