The Best Juicy Skillet Pork Chops

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

Skillet Pork Chops Recipe Video

This pork chops recipe is, hands down, my favorite method for cooking pork chops (especially boneless pork chops). I highly recommend our spice rub and the easy pan sauce, but you can use your favorite spices instead.

For the best results, I cook the pork chops in a skillet on the stovetop (hello, beautiful sear!). If you’d prefer to bake them, see one of our other pork chop recipes like these baked pork chops or our cheesy apple stuffed pork chops.

Pork Chops Cooking in a Skillet

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

Tip #1: Don’t cook chops straight from the refrigerator. Thirty minutes before you cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat to room temperature, which helps the pork cook more evenly. Use this trick for other cuts of meat, like in our pork tenderloin recipe and when making grilled 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 lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Tip #3: Rub the chops with spices and some 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 homemade 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 searing 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, and then cover with a lid. We use this trick a lot. I use the same method in this skillet chicken breast recipe so they are juicy. First, we sear one side of the chops until browned, flip them, turn 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 stay juicy and become tender.

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

Tip #5: 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 pork chop 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.

Tip #6: Let the cooked chops rest. When 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.

How to Make the Best Pork Chops

Tip #7: Make a pan sauce for the juiciest, tastiest pork chops. While your pork chops rest off the heat, add chicken stock, a little apple cider vinegar, and some honey to the skillet. 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. 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.

How to Make the Best Pork Chops

What to Serve with Pork Chops

I love pork chops with one of our cabbage recipes, and I especially love the crunch of this colorful coleslaw or, when I have it in the fridge, homemade sauerkraut! Add mashed cauliflower or these creamy mashed potatoes to soak up some of the pan sauce. Try roasted asparagus (I love the sauce), our lemon garlic sautéed cabbage, or my favorite, sautéed zucchini for more veggies.

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 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.

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

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

Pan Sauce

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

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 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 dry the pork chops, 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.
    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 they sizzle and brown slightly, about 30 seconds.

    5Reduce the heat to low, then cover the skillet with a lid. Cook for 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, pork chops are done if, when cutting into them, the juices run clear.

    6Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

  • Make Pan Sauce
  • 1While the pork chops rest, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey.

    2Bring 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.

    3Taste, then adjust with additional salt, vinegar, or honey.

    4Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.

    5Slide the pork chops back into the pan and spoon some of the sauce over them. You can also slice the chops and place them back into the pan.

    6Scatter 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. 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.
  • 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.
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
Inspired Taste Newsletter Signup
1200 comments… Leave a Review
  • DeeAnna July 16, 2024, 2:55 pm

    Wow! I made it exact to the recipe and it was delicious and very easy to make. Tasted better the 2nd day. Thank you!

  • carol July 8, 2024, 8:24 am

    Honestly, I have never left a review on a receipe-but THIS one is fantastic. I don’t really like pork chops, no matter how I have had them they were always dry and tasteless. BUT, this receipe is delicious. Moist and flavorful, its a keeper. I made some mashed sweet potatoes and apple cole slaw- delicious meal. thank you!

  • Frances L Bowen July 6, 2024, 9:08 pm

    My granddaughter said she wanted pork chops for dinner. I found this recipe and I decided to try granddaughter said they were very good and thanks for sharing the recipe.We. Will definitely make this again.

  • Lynda July 1, 2024, 6:48 pm

    I made these pork chops this evening and it was delicious! I stuck to the recipe and we loved them!

  • Shawnee June 30, 2024, 1:55 pm

    This is an instant hit! My hubby and I have constantly disagreed on dry vs. moist. I’m the fan of the latter! These are perfectly moist and have such an amazing flavor! First time we both agreed on THE best pork chop recipe we’ve ever found!

    • Adam July 3, 2024, 6:58 pm

      Yay! We are thrilled that you both agree on this recipe 🙂

  • Karina June 30, 2024, 7:14 am

    This was delicious and so incredibly juicy! I made it with the apple and onion sauce. Will definitely be making this again

  • David June 27, 2024, 5:42 pm

    As caregiver to my wife, I do almost all of the cooking, mostly from scratch. This recipe was one of the few compliments I received about my cooking, and it required less effort than most of the meals I make. Two thumbs up to you!

  • MB June 26, 2024, 9:02 pm

    Delicious! I will use this recipe again. Thank you for the detailed instructions.

  • Helen June 22, 2024, 8:11 pm

    I always cook pork chops and they come out so dry, tried this recipe today it was so moist. I used black bean soya sauce and black bean garlic sauce & oxo package to make the gravy. I can’t have too much salt so skipped the part to season with salt.

  • L June 21, 2024, 7:39 am

    Very juicy and delicious 😋

  • Joyce June 20, 2024, 5:41 pm

    This was excellent. Juicy, flavorful and superb. Thank you for this recipe.

  • Alexa June 12, 2024, 6:03 pm

    I will only follow this recipe for porkchops!! Hubby loves.

  • John June 11, 2024, 9:46 pm

    Used a skillet on my bbq because it was hot outside. Followed the easy instructions and the recipe delivers the promise of delicious and juicy pork chops. Definitely a go to recipe!


Leave a Reply

Leave a Review

Your email address will not be published. Required fields are marked *

Rate this recipe!


All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our comment guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

Previous Post: Next Post: