Red meat and processed meat

Juicy Skillet Pork Chops

2020-03-18 08:53 #0 by: Evelina

I have only made pork chops a handful of times in my life. Normally, I make a dijon white wine cream sauce. But I decided to switch it up this time. They turned out really good! I paired it with roasted veggies. 

I used this recipe: The Best Juicy Skillet Pork Chops by Inspired Taste

"Makes 4 servings


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


  • 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.

    • 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."

2020-03-18 09:08 #1 by: Niklas

I'm impressed by how many ingredients there are in a lot of recipes that you use. When there's more than five, I usually move on to something else, like pancakes (three ingredients!). It's a good thing I'm not the one preparing most of the food in our household. 😀

Åsa often uses many ingredients, but she rarely follows recipes. She uses whatever she likes and the ingredients that we need to use up. She has some sort of seventh sense of what goes well with what. They often are the strangest combinations. Sometimes I can't decide if it's a starter or dessert, which doesn't matter as long as it's good. 😉

2020-03-18 09:13 #2 by: Evelina

I think if you're not used to cooking certain things it looks like a lot of ingredients, but for me, its not that complicated. I know, more or less, what things I would need to cook a certain type of food but I like to try recipes because then I can explore new flavours or methods of cooking. Oftentimes, I find new ingredients that I wouldn't have thought of before, or a step that add or retain extra flavour that I wouldn't have thought of by myself. Glad

2020-03-18 09:28 #3 by: Niklas

Hm, yeah, but that ”new flavours” thing is scary stuff. What if it tastes awful? Then all your efforts will have been for nothing. 😉 I'm too lucky that Åsa knows my taste better than I do myself.

2020-03-18 09:30 #4 by: Evelina

Life is too short to be scared of messing up dinner Winking

2020-03-18 09:52 #5 by: Niklas



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