The Best Juicy Skillet Pork Chops
Pork chops are a quick, healthy, and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for tips on which pork chops are best.
Pork chops are a quick, healthy, and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for tips on which pork chops are best.
- salt to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon smoked paprika
- 4 ounces each see notes
- 1 teaspoon chili powder see our homemade chili powder recipe
- 1 cup low-sodium chicken stock, see our homemade chicke
- 2 teaspoons honey or brown sugar
- 2 tablespoons chopped fresh parsley optional
- Carbohydrate 4.53993822426312 g
- Cholesterol 7.62578125327025 mg
- Fat 3.85701531410368 g
- Fiber 0.468822920567555 g
- Protein 0.512625000075646 g
- Saturated Fat 1.96262396958258 g
- Serving Size 1 1 Serving (46g)
- Sodium 922.324458352471 mg
- Sugar 4.07111530369556 g
- Trans Fat 0.249465375098844 g
- Calories 53 calories
Step-by-step
- Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops 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. As soon as the oil is hot and looks shimmery, 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 an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high then 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. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.
The Salting Phase
Salting meat ahead of time draws out moisture initially, but given a full thirty minutes to rest on the counter, those dissolved proteins actually reabsorb the seasoned liquid, altering the muscle structure so that it retains significantly more hydration during the cooking process. Patting the surface thoroughly dry with a paper towel right before applying the flour-and-spice rub prevents steam from forming in the pan, ensuring the exterior develops a deep, crisp sear instead of graying in its own moisture. This crucial waiting period requires patience, yet skipping it guarantees a dry, rubbery final texture because unprotected muscle fibers contract violently when exposed to immediate heat.Controlling the Heat
Medium-high heat delivers a golden crust, but covering the skillet and dropping the temperature to low creates a gentle thermal environment that cooks the interior evenly without stripping the meat of its natural juices. An instant-read thermometer removed from the heat source precisely at 145 degrees Fahrenheit prevents overcooking, which is the singular reason pork turns chalky and tough. When searing thicker cuts, holding the fat-cap directly against the hot metal for thirty seconds renders out the dense white tissue, converting chewy fat into a crisp, savory edge that enhances the mouthfeel of every single bite.Pan Reduction and Sauces
Deglazing the hot skillet with low-sodium chicken stock, apple cider vinegar, and honey dissolves the caramelized fond left behind from the spice rub, building a glossy pan-reduction sauce that counters the lean profile of white meat. Swirling cold butter in at the very end emulsifies the liquid off the heat, producing a velvety coating that clings to sliced leftovers just as effectively on the second day as it does when freshly served.
