The Best Juicy Skillet Pork Chops

Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are!

Watch the Video

Skillet Pork Chops Recipe Video

Related: We love these cheesy apple stuffed pork chops

How To Cook Pork Chops So That They Are Juicy and Tender

We are sharing more of a method rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead. For the best results, we cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. We’ve also shared this Easy Oven Baked Pork Chops.

Tip #1: Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Tip #2:Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Tip #3:Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend suggested in the recipe below or try this cajun seasoning. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so that they brown evenly.

Rubbing pork chops with spice rub

Tip #4: Sear on one side, flip then cover with a lid. We use this trick a lot, it’s how we cook chicken breasts so that they are juicy and use the same concept when grilling meat. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid.

The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender. This is the same method we use when making our favorite recipe for stovetop chicken breasts!

Sear pork chops on one side, flip then cover with a lid

Tip #5: Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.

Pork Chops Cooking in a Skillet

How To Tell When Pork Chops Are Done

Pork is done when an internal thermometer reads 145° F. Depending on how thick the chops are, you might need to subtract or add a few minutes from the suggested cook times in our recipe below.

If you look closely, the pork chop in the back of the pan (pictured above) is thicker than the one in the front. When we were cooking them, we removed the thinner chop first since it reached 145° F a few minutes before the thicker chop. So if your chops aren’t all the same thickness or size, it’s best to check the temperature of each chop and remove them as they finish cooking.

How to Make the Best Pork Chops

For The Juiciest, Tastiest Chops, Make a Pan Sauce

  1. While the chops rest off of the heat, add chicken stock, a little bit of apple cider vinegar and some honey to the skillet.
  2. Bring everything to a simmer, and then reduce by about half. When it has reduced, slide the pan away from the heat and swirl in some butter.
  3. Grab your chops and place them back into the skillet. You can add them whole or sliced. We love adding them sliced since the pan sauce gets all over the meat.

And that’s it, our no-fail method for cooking juicy and tender pork chops.

How to Make the Best Pork Chops

What To Serve With Pork Chops

We hope you give these tender pork chops a try soon. If you do, try one of these side dishes to go alongside:

More Easy Pork Recipes

The Best Juicy Skillet Pork Chops Recipe

The Best Juicy Skillet Pork Chops

  • PREP
  • COOK

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 our tips on which pork chops are best.

Makes 4 servings

Watch Us Make the Recipe

You Will Need

4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder, see our homemade chili powder recipe

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon neutral oil like avocado oil or vegetable oil

1 cup low-sodium chicken stock, see our homemade chicken stock recipe

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional


  • Prepare Pork Chops
  • 1Take the pork chops out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

    2Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.

    3After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.

    4Heat 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 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.

    6Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.

    7Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

  • Make Pan Sauce
  • 1While 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.

    2Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.

    3Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.

    4Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then 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. Keep in mind that thinner chops will cook much quicker, so keep your thermometer close by. Bone-in chops are an excellent option, too. The bone will add a minute or two of extra cook time.
  • Can I use my favorite spice rub? Yes, absolutely. Just make sure the spice rub is salt-free.
  • 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 cooked 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1 pork chop / Calories 369 / Total Fat 14.3g / Saturated Fat 5.1g / Cholesterol 138.8mg / Sodium 767mg / Total Carbohydrate 11.6g / Dietary Fiber 1.4g / Total Sugars 4.4g / Protein 46.1g
AUTHOR:  Adam and Joanne Gallagher
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1024 comments… Leave a Review
  • Nancy November 30, 2023, 7:51 pm

    This recipe was really delicious! Do yourself a favor, and make it as soon as possible. I used white wine instead of the cidar vinegar.

  • Erin B November 30, 2023, 4:43 pm

    Delicious! Tender, juicy, great flavor, and an easy weeknight meal. We’ll be adding to our lineup.

  • Rod COURTEPATTE November 30, 2023, 12:40 pm

    Normaly very dry and tasteless no matter what seasoning I use. These were very tasty! Only mistake is after checking temp. it was at 125 F. I waited a bit too long to check again and it was at 165 F. Still came otf better than normal. Definitely use this recipe again only I’ll check the temp more frquently.

  • Ricardo Perez November 25, 2023, 7:47 pm

    Some young ladies that I know received some fine center-cut 1.5 ” pork chops and asked if I could show them a recipe for it. I’ve never cooked chops that thick or looked that special. I googled recipes and found yours. I was missing one ingredient (onion powder). I followed everything you wrote Those were the best pork chops that we ever ate.
    Your recipe is a hit and I’m a hit LOL. Thank you.

  • Ali November 21, 2023, 11:07 pm

    OMG! My new favorite meal. And just might be the best chops yet. Made as directed and wouldn’t change a thing.

  • Yvonne Sherman November 19, 2023, 10:36 pm

    Your recipe is excellent. Ingredients, directions and timing were perfect.
    I added a little chopped apple to the sauce.
    Thank you!

  • Annie LaFarge November 16, 2023, 10:22 pm

    Thank you! Great recipe! Made as written- so delicious! Will make again!

  • Cathy M. Brown November 15, 2023, 8:16 pm

    I tried this tonight with bone-in chops. It was good, though not amazing. My chops weren’t high quality, so I’ll put some blame there. But they were tender and moist! Next time I’d like to try balsamic vinegar instead of apple cider vinegar.

  • Linda November 14, 2023, 5:49 pm

    These pork chops were incredible! So tender and juicy! The gravy is delicious! Definitely rose to the top of my pork chop recipes. Thanks!

  • christopher lewis November 14, 2023, 1:26 pm

    So good. Made this about 6 times now. Always delicious.

    • Adam November 14, 2023, 2:17 pm

      Yay! You have made our day 🙂

  • Mitzi November 5, 2023, 12:05 pm

    Hands down, the BEST way to make a deliciously moist and flavorful pork chop dish!! I’ve never had much luck with pork chops as it’s so easy to have them come out too dry or not enough flavor. I’ve made this recipe twice now and my husband and I are seriously impressed!! The sauce was also simple and came out awesome – so easy! In my case, I took your advice at the right time to taste test the sauce and realized it needed some extra honey as I was tasting too much of the apple cider vinegar coming through. In the end, this recipe, far exceeded my expectations and will be my go-to recipe for pork chops. I am now a HUGE fan of your website, so grateful I came across it by way of the searching for a great way to make pork chops. I am so excited to try many more of your recipes. I also feel my end result cant go wrongh following your detailed directions, tips, photos and video. Thank you for the time you invest in creating something that helps make cooking more fun and my family/friends can enjoy.

    • Adam November 5, 2023, 3:39 pm

      Wow, this is one of the nicest comments we have ever received. We are so glad you found us! We try to have helpful videos and include as much useful info as possible. So glad you enjoyed the pork chops 🙂

  • Judy October 29, 2023, 10:55 pm

    Thank you for the best pork chop recipe ever! I’ve struggled for years with making juicy, tasty chops! This is perfect!


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