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
  • TOTAL

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

Directions

  • 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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672 comments… Leave a Comment
  • Erin October 23, 2021, 11:27 am

    I made this last night and EVERYONE loved it (even my finicky 7 and 9 year old)! The pork chops were incredibly tender and flavourful. This is going into regular rotation in my household! Thanks for sharing such a great recipe!

    Reply
  • Lynette Carobrese October 21, 2021, 10:40 pm

    Excellent, juicy and oh so tasty 😋

    Reply
  • MigThadi October 21, 2021, 12:47 am

    Absolutely wonderful recipe! So easy to follow and the results are identical to the video. I had mashed potatoes as a side so I decided to add cornstarch to thicken the sauce and use it as a gravy. It was absolutely delicious! Thank you so much!!!

    Reply
  • F morin October 14, 2021, 5:36 pm

    Absolutely delicious!

    Reply
  • Judi Alexander October 2, 2021, 9:16 pm

    I’m not a big fan of pork, but this recipe could change my mind. These are the best chops I have ever eaten! Followed the recipe exactly with brown sugar rather than honey. Tender, juicy chops!

    Reply
  • Tom Cossean October 1, 2021, 7:25 pm

    Thanks Adam and Joanne. Finally, a stovetop pork chop that wasn’t dry. And absolutely delicious! I subbed rice wine vinegar and added a bit more honey before adding the butter. This is a keeper!!

    Reply
  • Pam B September 29, 2021, 7:58 pm

    I made this pork chop recipe tonight for me and my husband. I had 3 thinner chops than you showed. I made everything per your recipe. We loved them!!! Such a nice change. Thank you for sharing. I am going to try some of your recipes😁

    Reply
  • Nathalie September 29, 2021, 5:58 pm

    Delicious!! A keeper! Thanks!

    Reply
  • Gina September 28, 2021, 9:46 am

    Made this for friends and it was a huge hit! Highly recommend making extra pan sauce and the method with onions, apples and rosemary.

    Reply
  • Caitlin MacDonald September 25, 2021, 8:00 am

    I made this tonight for my Dad and my husband. I adapted the spice mix to what we had in the cupboard which was paprika (1 tbsp), cayenne (2 tsp), chilli powder (1/2 tbsp), salt and pepper. I didn’t have any ACV and had to use white vinegar instead. Only sharing these changes to show you that the recipe can be easily adapted to suit your needs and still works really well.

    Reply

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