Skillet Pork Chops Recipe
A no-fuss, hearty dinner option, these skillet pork chops come together in under an hour, delivering juicy, flavor-rich meat with a touch of smokiness and a luscious pan sauce. Suitable for weeknight meals or casual entertaining, the dish benefits from everyday ingredients yet tastes elevated. For enhanced flavor, consider using homemade chili powder and chicken stock.
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Servings: 4
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.
Notes
Thinner pork chops will cook faster; adjust timing and check temperature frequently. Bone-in chops may require an additional minute or two.
A personal spice blend may be used, but ensure it does not contain salt to avoid over-seasoning.
For a gluten-free version, omit the flour—though the texture may be slightly less crisp, the flavor remains intact.
Consider enhancing the pan sauce with sautéed onions and apples after removing the pork from the skillet.