The Best Juicy Skillet Pork Chops
- PREP 30min
- COOK 15min
- TOTAL 45min
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.
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
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
Directions
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 salt per pork chop. Set the chops aside to rest for 30 minutes.
Meanwhile, make the spice rub. Mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper in a small bowl.
After 30 minutes, use a paper towel to dry the pork chops, 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 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, 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 with additional salt, vinegar, or honey.
Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
Slide the pork chops back into the pan and spoon some of the sauce over them. 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. 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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.