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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! Jump to the Juicy Skillet Pork Chops Recipe

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Skillet Pork Chops Recipe Video

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 as well as these Cheesy Apple Stuffed Pork Chops, if you want to take a look.

Pork Chops Cooking in a Skillet

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 in the recipe below. 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
Rubbing the pork chops with our favorite spice blend.

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
After searing the pork chops one one side, we flip, reduce the heat, and 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.

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

While the chops rest off of the heat, add chicken stock, a little bit of 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
I love slicing the pork chops, and then sliding the slices into the pan sauce.

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

This colorful coleslaw would be perfect and adds lots of crunch. With a generous amount of acidity from apple cider vinegar and Dijon mustard, our favorite coleslaw is anything but dull. I also love this Mayonnaise-Free Slaw.

Add a healthy, low-carb side of mashed cauliflower. It takes about 20 minutes and would be excellent served with the pork. Or, for a more traditional side, give our favorite homemade mashed potatoes a try.

For some veggies, try this roasted asparagus (I love the sauce), our lemon garlic sautéed cabbage, or my favorite sautéed zucchini.

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
  • Take 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.

    Meanwhile, 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.

    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 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 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° 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.

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

    • Make Pan Sauce
    • 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 the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, 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 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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876 comments… Leave a Comment
  • Caren A Del Piano January 30, 2023, 12:22 pm

    Until I found your recipe, I could not make a decent pork chop to save my life. These are fabulous, and I just wanted to take a moment to say “thanks” for the recipe. One thing I tried a little differently was using orange juice, because I didn’t have any chicken stock on hand. My husband is so happy to be enjoying pork chops again. We are also trying your baby back rib recipe today. I am sure they will be just as fabulous!

    • Joanne January 31, 2023, 1:30 pm

      Hi Caren, We love comments like this! Thank you so much for coming back and sharing.

  • Mary Ann January 27, 2023, 6:11 pm

    This recipe is perfection! I had boneless pork chops that were a little thicker than 1 inch and they turned out great, nice and juicy and flavorful. The pan sauce was delicious. I served this with sautéed apples and cabbage with caramelized onions and some roasted red potatoes. This is my new go-to pork chop recioe/technique for sure, thank you!

    • Joanne January 31, 2023, 1:36 pm

      Yay! That’s just what we love to read.

  • Sara York January 26, 2023, 11:55 pm

    I’ve never commented on a recipe in my life, but I had to cuz these were THE BEST pork chops ever!!! And I didn’t even make the glaze!

    • Joanne January 27, 2023, 1:19 pm

      Oh wow, Sara! Thanks so much for coming back.

  • PBolts January 26, 2023, 9:03 pm

    Wonderful! Cut the chilli powder since my kids are not fans and still great. Served with mashed potato. Great recipe Thanks!!

    • Joanne January 27, 2023, 1:19 pm

      How wonderful that this worked for your family! We appreciate you coming back and sharing.

  • Jes Wagner January 26, 2023, 11:01 am

    Quick and easy meal to make. No need to run to the store for ingredients, they were all in my pantry. Served with fresh steamed green beans and baked apples. It was a crowd pleaser for sure.

    • Joanne January 26, 2023, 5:55 pm

      It is the best when there’s no shopping required! We are thrilled you enjoyed the pork chops.

  • KATHLEEN HAILEY January 25, 2023, 9:55 pm

    Wow! Best recipe I’ve ever tried. Total success – my family finally likes pork chops! Thanks for sharing!

    • Joanne January 26, 2023, 6:02 pm

      Yay! Such wonderful news, Kathleen.

  • Anne Temple January 25, 2023, 9:54 pm

    Made these tonight and they were awesome. Will be making this again. Had them with my home made applesauce. YUM!

    • Joanne January 26, 2023, 6:01 pm

      Oh my, homemade applesauce and pork chops are such a classic combo. I bet it was excellent.

  • Hunter January 23, 2023, 9:14 pm

    this dinner turned out amazing thank you for giving everyone this recipe.

    • Joanne January 24, 2023, 2:25 pm

      You are so very welcome. We are so happy you gave it a try, Hunter.

  • Carl Young II January 17, 2023, 10:07 pm

    Normally pork chops are so tough and the insides are bland with no flavor. This recipe worked wonders. I was looking for a tasteful source of protein for my high intensity muscle training workouts. This will now be part of my routine. I must add tho it is a bit time consuming to sear in all the flavor and lots of dishes and seasonings will be used, but the end result is sooooo worth it. Never tasted a flavor bursting chop in my life until now!!!

    • Joanne January 26, 2023, 6:05 pm

      This makes us so happy! Thanks for coming back and letting us know, Carl!

  • Sunflower January 16, 2023, 9:33 pm

    These are amazing. That sauce is perfect. Adding this recipe to my regular rotation.

    • Joanne January 26, 2023, 6:05 pm

      Oh wow, we made the regular rotation! Thank you so much for your review, Sunflower.

  • Debbi January 12, 2023, 4:26 pm

    This looks so good!! Is it true you only need to cook to 145* F.?? All my books say 160 but then again the chops are always tough and dry.

    • Joanne January 26, 2023, 6:07 pm

      It is! Google, USDA pork internal temperature and you can see for yourself. They recommend 145F – 160F. We stick closer to 145 since it guarantees that they are juicy in the middle.

  • Ruthie January 10, 2023, 11:36 pm

    My husband and I are not big fans of pork chops, but with him on Keto and me an 11 yr RNY gastric bypass gal ( and still holding my goal weight ) we are choosing foods high proteins for me, high fat for him and we can meet in the middle with veggies and fruit.
    Nuff about that… I wanted a recipe for pork chops that looked like something good and I could make it work for our eating choices. This was it! The chops were tender and full of flavor! My husband loved them and said to save the recipe and fix it 3 times a month ! I agree! I had fixed only 3 so there was 1 left. We shared it for lunch the next day! The sauce is fantastic ! Thank you for the recipe !

    • Joanne January 26, 2023, 6:08 pm

      Hi Ruthie, We are thrilled that this recipe meets both you and your husbands needs! Thanks so much for coming back and leaving a comment. We really appreciate it!

  • Linda January 6, 2023, 10:28 pm

    I have made this recipe repeatedly since I found it about about 1 & 1/2 years ago. Excellent!

    • Joanne January 26, 2023, 6:08 pm

      Hi Linda, That’s amazing! Thanks so much for letting is know.

  • Kath January 4, 2023, 6:52 pm

    My husband really liked the pork chops. Said they were nice and moist. Never said that before. The sauce was delicious. I added slices of garlic and some chives. Served with mashed potatoes. Will definitely make again!

  • Marcie Miner January 4, 2023, 6:38 pm

    Hands down the best pork chop recipe I’ve ever made. Normally pork chops are hard to make moist. These were so moist and delicious. Made the recipe as is except i didn’t have onion powder and it was fine.


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