The Best Juicy Skillet Pork Chops
- PREP 30min
- COOK 15min
- TOTAL 45min
Pork chops are a quick, healthy, and simple dinner. Our easy pork chop recipe guarantees juicy, tender, and flavorful chops with little fuss. Check the notes section for tips on which pork chops are best for this recipe. Store-bought chili powder and chicken stock work fine in this recipe, but for even more flavor, see our recipes for homemade chili powder and chicken stock.
This recipe cooks the chops on the stovetop. For our oven method, see our juicy baked pork chops.
You Will Need
4 pork chops, about 6 ounces each, 1-inch thick
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon ground black pepper
1 tablespoon avocado oil or vegetable oil
- Pan Sauce
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
Directions
1Season and bring to room temperature: Take the pork chops out of the refrigerator and season both sides with salt (a little less than ¼ teaspoon per chop). Let them rest at room temperature for 30 minutes.
2Make spice rub: Meanwhile, in a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and ½ teaspoon of black pepper.
3Add spice rub: After 30 minutes, pat the chops dry with paper towels, then rub the spice mixture all over.
4Cook the pork chops: Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
5Flip the pork so that the seared side is facing up. If the chops have a fat edge, use tongs to hold them upright until the fat sizzles and browns, about 30 seconds.
6Reduce the heat to low, then cover the skillet. Cook for 6 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 145°F. Cooking time depends on thickness, so start checking for doneness at 5 minutes, then every 2 minutes after. If you do not have a thermometer, pork chops are done when, when cut into, the juices run clear.
7Let them rest: Transfer the pork chops to a plate, then loosely cover them with aluminum foil. Let the pork rest for 5 minutes.
8Make pan sauce: While the pork rests, make the pan sauce right in the same skillet. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Taste, then adjust with additional salt, vinegar, or honey.
9Add the butter: Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
10Serve: Return the pork chops to the pan and spoon the sauce over them. Or slice the chops and toss the slices in the sauce. Sprinkle with fresh parsley and serve.
Adam and Joanne's Tips
- What pork chops to use: We call for 1-inch thick chops in the recipe, but you can use thinner or thicker chops as a substitute. Remember that thinner chops cook much quicker, so keep your thermometer nearby. Bone-in chops are an excellent option, too. The bone will add a minute or two of extra cooking time.
- Can I use my favorite spice rub? Yes, absolutely. Just make sure the spice rub is salt-free.
- Homemade chili powder: We love using this homemade chili powder for the pork chop spice rub!
- Gluten-free: If you don’t want to use the flour, it’s okay. The crust won’t be as even, but skipping the flour and just rubbing the spices over the pork will still taste great.
- Make an onion-apple pan sauce: After removing the pork chops from the skillet, add sliced onions, apples, and a bit of fresh thyme. Cook until sweet and softened, then pour in the stock, vinegar, and honey.
- The nutrition facts provided below are estimates.