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

The Best Juicy Skillet Pork Chops Recipe

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 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

  • 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 olive 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 and pepper — 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, and smoked paprika. 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 medium skillet (with lid) over medium-high heat. As soon as 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 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). 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 to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more 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 back into the pan. Scatter fresh parsley over the pork 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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699 comments… Leave a Comment
  • V September 23, 2021, 11:51 am

    I’m not a fan of pork chops, but I am working my way through the freezer. This has got to be the best way to cook a pork chop. It was delicious and so flavorful. I used brown sugar in my sauce, but that chop was so juicy! This recipe will now be my go-to for any time I cook a pork chop. Thank you!

  • Shirl September 23, 2021, 10:55 am

    Made this last night… first recipe ever from your site, but SO looking forward to trying more! These pork chops were PERFECT! I didn’t make your sauce, but rather a sage-forward applesauce, and chops generously rubbed with a seasoning mix I fashioned myself ( plus the flour as you’d suggested ). Followed your handling and cooking instructions to the T and can honestly say I’ve never had better. And I used boneless chops, from Whole Foods! Amazing…and guest worthy…thank you!! Your new fan in Vancouver 🙂

  • Monty Greene September 20, 2021, 9:50 pm

    Cooked them this way tonight…amazing. Thanks

  • Rhona A Glassburn September 19, 2021, 5:24 pm

    These are the absolute best juicy pork chops. I made them for dinner my husband couldn’t get he enough. Said they were the best hes ever ate. The sauce should be bottled its so good. I used brown sugar instead of honey.

  • Melanie September 17, 2021, 11:05 pm

    This recipe immediately went into my hand written recipe book. So flavourful and easy! Definitely cut the pork chops and then add sauce.. a little runny. So good!

  • Shirley September 15, 2021, 11:10 pm

    Pork chops were delicious. For the sauce, I followed the recipe except I used brown sugar instead of honey and added half of a bouillon cube ~ so good!

  • Anel September 15, 2021, 6:39 pm

    Made these tonight! Followed recipe exactly, it was so delicious, tasty, and moist! Will for sure make again

  • Lucy Hare September 12, 2021, 6:21 pm

    I make a good chop but they don’t always come out moist. So l search for a recipe and l found this one and thought interesting. I love apple cider vinegar, but wasn’t sure, but tried it anyway. Best chop to date. I set it out, salt, seasoning, a bit of flour. Put it in cooked, covered and set while l made sauce with honey. Am so enjoying this. Will do it this way from now on.

  • Bat September 11, 2021, 11:19 pm

    Some reason the glaze or whatever came out tasting metallic to me. What happened?

    • Joanne September 12, 2021, 1:30 pm

      Hi Bat, We really are not sure. We are sorry the recipe did not work for you.

  • Tessie September 10, 2021, 4:35 pm

    I made this exactly how the recipe is written and was pleasantly surprised!! The pork chops were delicious,juicy and tender! I will definitely make this again.

  • The Pontificator September 9, 2021, 3:20 pm

    Tried this pork chop recipe for lunch today. Not bad In fact, pretty good! Definitely a good way to cook those ultra-lean “hockey pucks” from Aldi. Next time I make this I’ll reduce the amount of chicken stock by half. That’s a lot of liquid to try to reduce in 5 minutes or more. These pork chops were served with corn-on-the-cob, french green beans, tomato slices, and tater tots. Very good. There’s one pork chop left. Going to take it to my father in the form of a sandwich.

  • Adrienne September 5, 2021, 9:59 pm

    I made this recipe and it was fantastic. The sauce was delicious. My husband and I were very impressed. Thank you so much!

  • Diane September 3, 2021, 6:34 pm

    I really dislike pork; however, my husband picked some up since he is trying to watch his cholesterol. Your recipe was fabulous and I will be making it again. Looking forward to seeing what other recipes you have.

  • Carmela September 1, 2021, 5:16 pm


  • Jen H. August 30, 2021, 8:23 pm

    This recipe is so good! I followed it exactly and the pork chops came out so juicy and tender, with great flavor!


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