Skillet Pork Chops
Originally published as Skillet Pork Chops in Taste of Home October/November 1999, p9. We enjoyed this main dish while visiting our son and his family. It was so tasty I got the recipe from my daughter-in-law, Sandy. June Formanek, Belle Plaine, Iowa
Originally published as Skillet Pork Chops in Taste of Home October/November 1999, p9. We enjoyed this main dish while visiting our son and his family. It was so tasty I got the recipe from my daughter-in-law, Sandy. June Formanek, Belle Plaine, Iowa
- Carbohydrate 54.5726698688879 g
- Cholesterol 367.31 mg
- Fat 67.0421918760894 g
- Fiber 1.05636628088128 g
- Protein 101.933298999967 g
- Saturated Fat 19.4552406677881 g
- Serving Size 1 1 (702g)
- Sodium 329.517391663451 mg
- Sugar 53.5163035880066 g
- Trans Fat 6.59704013021972 g
- Calories 1262 calories
Step-by-step
- In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain.
- Add onion; cook until tender.
- Pour broth over chops; bring to a boil.
- Reduce heat; cover and simmer 12-16 minutes or until the meat is tender.
- Remove chops and keep warm.
- Stir jelly and ginger into broth.
- Combine cornstarch and water until smooth; gradually add to broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve with pork chops and rice.
Swapping the grape jelly for currant jelly or pomegranate molasses alters the sauce profile from sweet-tart to deeply savory, though the sugar content remains necessary for proper caramelization during the reduction phase. Searing the meat properly over medium heat in a large skillet until it develops a golden-brown crust without overcooking the interior muscle fibers dictates whether the finished dish remains juicy or turns dry. Maintaining consistent heat distribution across the cooking surface prevents the rendered fats from burning while the bone-in chops develop their required internal temperature of 145 degrees Fahrenheit.
The Science of Starch Thickening
Cornstarch must be thoroughly mixed with cold water before it enters the hot simmering broth to prevent gelatinous lumps from forming in the pan sauce. Boiling the mixture for exactly two minutes activates the starch molecules fully, yielding a glossy finish that coats the back of a spoon cleanly. When multiplying this preparation for larger gatherings, maintain the broth-to-cornstarch ratio meticulously because linear scaling does not always apply to thickening agents in large volumes.
Portion Adjustments and Scaling
Scaling these portions downward for fewer diners requires reducing the liquid volume proportionally so the sauce reduces correctly within the same timeframe. Pans should never be overcrowded during the initial browning stage, as excess moisture causes the pork to steam rather than sear properly in the vegetable oil.
