Juicy, golden-brown skillet pork chops are the ultimate quick-fix comfort food with bold flavor and rich pan sauce. They’re perfect for both weeknight dinners and weekend indulgence.
This hearty main brings smoky depth and tender meat to the table in just under an hour. Everyday pantry spices and a simple pan sauce elevate this classic to something truly special.
Bold Essentials for Skillet Pork Chops
Pork chops – The star of the show; thick-cut, bone-in or boneless chops bring meaty richness and stay juicy when seared and simmered.
Chili powder – Adds subtle heat and depth; homemade blends shine here for personalized spice.
Smoked paprika – Delivers a smoky undertone that enhances the sear and complements the sauce beautifully.
Garlic & onion powders – Build savory flavor into the crust and pan sauce.
All-purpose flour – Lightly coats the pork, helping to create that irresistible golden crust.
Avocado oil – High smoke point and neutral flavor make it ideal for a hot, even sear.
Chicken stock – Forms the base of the pan sauce, enriching it with umami depth.
Apple cider vinegar – Brightens the sauce, balancing sweetness and richness.
Honey – Just a touch rounds out the flavors with mild sweetness.
Butter – Swirled in last for a luscious, silky finish.
How to Make Skillet Pork Chops: A Quick Look
Start by seasoning the chops and letting them rest—this little pause amps up the flavor. Mix the spices and give each chop a generous rub.
Get your skillet nice and hot, then sear the pork until golden and crisp on the outside. Cover and finish cooking gently to lock in juiciness without drying them out.
While the meat rests, whip up the pan sauce by deglazing the skillet with chicken stock, vinegar, and honey. Scrape up all those browned bits—pure gold for flavor. Finish it with a swirl of butter.
Spoon the sauce over the pork, scatter fresh parsley if using, and serve immediately while hot and fragrant.
Tips, Tricks & Tasty Variations
These skillet pork chops are forgiving and flexible. Opt for bone-in cuts if you want deeper flavor—they take a touch longer to cook but are worth the wait. Thinner chops? They’ll cook fast, so keep an eye on them to avoid overcooking.
A homemade chili powder blend lets you control the spice levels and flavor notes—swap in ancho or chipotle for a deeper smokiness. Want to go gluten-free? Skip the flour; the texture may shift slightly, but the flavor will still shine.
Looking to elevate the pan sauce further? Add thinly sliced onions and apple wedges after searing the pork. Let them caramelize before deglazing for a sweet-savory twist that pairs perfectly with the spice-rubbed chops.
Leftovers? Here’s How to Make Them Shin
Leftover skillet pork chops store beautifully. Cool completely, then refrigerate in an airtight container for up to 4 days.
To reheat, warm gently in a covered skillet with a splash of chicken stock or water to keep the pork moist. For freezing, wrap individual chops tightly and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
For a second-day upgrade, slice leftover chops and toss them into grain bowls, sandwiches, or a cozy skillet hash.
Skillet Pork Chops Recipe
Ingredients
- 1 tablespoon avocado oil or vegetable oil
- 1 teaspoon onion powder
- 1 tablespoon all-purpose flour
- 4 pork chops approximately 6 ounces each and 1 inch thick
- 1 teaspoon garlic powder
- Salt to taste
- 1 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- For the Pan Sauce
- 2 teaspoons honey or brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley optional
- 1 cup low-sodium chicken stock
Instructions
- Season the pork chops on both sides with salt and let them sit at room temperature for 30 minutes.
- While the pork rests, prepare the spice mixture by combining flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl.
- After resting, pat the pork dry using paper towels. Rub each chop evenly with the prepared spice mix.
- Warm the oil in a lidded skillet over medium-high heat. Once the oil shimmers, lay the chops in the pan and sear for 2 to 3 minutes until golden.
- Turn the chops over. If they have a fatty edge, hold them fat-side-down using tongs to render and crisp for about 30 seconds.
- Lower the heat and cover the pan. Cook the pork for 6 to 12 minutes or until the internal temperature reaches 145°F. Check at 5 minutes, and continue monitoring every 2 minutes until done.
- Remove the chops from the skillet, cover loosely with foil, and let them rest for 5 minutes.
- Raise the heat to medium-high and deglaze the pan with chicken stock, vinegar, and honey. Let the mixture simmer and reduce by half, scraping the pan bottom to incorporate flavorful browned bits.
- Once the sauce thickens slightly and stops simmering, remove from heat and stir in the butter.
- Return the pork to the pan, spoon the sauce over, garnish with parsley if desired, and serve hot.