THE BEST JUICY SKILLET PORK CHOPS - INSPIRED TASTE
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.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, FatContent 14.3g, SaturatedFatContent 5.1g, CholesterolContent 138.8mg, SodiumContent 767mg, CarbohydrateContent 11.6g, FiberContent 1.4g, SugarContent 4.4g, ProteinContent 46.1g
PORK CHOPS SKILLET RECIPE: HOW TO MAKE IT - TASTE OF HOME
It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
Nutrition Facts : Calories 237 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 503mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat
More about "skillet pork chops recipe recipes"
SKILLET SMOTHERED PORK CHOPS WITH APPLES AND ONIONS RECIP…
From pillsbury.com
Reviews 4.5
Total Time 40 minutes
Calories 380 per serving
- Add apple; cook 1 to 2 minutes. Add chicken broth; simmer uncovered 6 to 7 minutes, stirring occasionally, until apples are crisp-tender and sauce is reduced. Serve onion mixture over pork; garnish with remaining 1 teaspoon thyme.
ROSEMARY SKILLET PORK CHOPS WITH QUICK BRAISED CABBAGE R…
From womansday.com
Total Time 35 minutes
Category dairy-free, gluten-free, low-carb, feed a crowd, dinner, main dish
Cuisine American
Calories 528 calories per serving
- Add the cabbage, sugar, 2 tablespoons vinegar and 3 tablespoons water and simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10 to 12 minutes; stir in the remaining vinegar. Serve with the pork chops, garlic and rosemary.
SKILLET SMOTHERED PORK CHOPS WITH APPLES AND ONIONS RECIP…
From pillsbury.com
Reviews 4.5
Total Time 40 minutes
Calories 380 per serving
- Add apple; cook 1 to 2 minutes. Add chicken broth; simmer uncovered 6 to 7 minutes, stirring occasionally, until apples are crisp-tender and sauce is reduced. Serve onion mixture over pork; garnish with remaining 1 teaspoon thyme.
ROSEMARY SKILLET PORK CHOPS WITH QUICK BRAISED CABBAGE R…
From womansday.com
Total Time 35 minutes
Category dairy-free, gluten-free, low-carb, feed a crowd, dinner, main dish
Cuisine American
Calories 528 calories per serving
- Add the cabbage, sugar, 2 tablespoons vinegar and 3 tablespoons water and simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10 to 12 minutes; stir in the remaining vinegar. Serve with the pork chops, garlic and rosemary.
ROSEMARY SKILLET PORK CHOPS WITH QUICK BRAISED CABBAGE R…
From womansday.com
Total Time 35 minutes
Category dairy-free, gluten-free, low-carb, feed a crowd, dinner, main dish
Cuisine American
Calories 528 calories per serving
- Add the cabbage, sugar, 2 tablespoons vinegar and 3 tablespoons water and simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10 to 12 minutes; stir in the remaining vinegar. Serve with the pork chops, garlic and rosemary.
CAST IRON SKILLET PORK CHOPS ( EASIEST RECIPE EVER)
From craftbeering.com
EASY SKILLET PORK CHOPS WITH GRAVY - PORK CHOP RECIPE ...
From familyfoodonthetable.com
SKILLET PORK CHOPS WITH POTATOES AND ONION | ALLRECIPES
From allrecipes.com
SAGE PORK CHOPS RECIPE | ALLRECIPES
From allrecipes.com
SKILLET PORK CHOPS WITH APPLES AND ONIONS RECIPE ...
From southernliving.com
60 PORK SKILLET DINNER RECIPES TO TRY THIS WEEK | TASTE OF ...
From tasteofhome.com
SAGE PORK CHOPS RECIPE | ALLRECIPES
From allrecipes.com
SKILLET PORK CHOPS WITH APPLES AND ONIONS RECIPE ...
From southernliving.com
60 PORK SKILLET DINNER RECIPES TO TRY THIS WEEK | TASTE OF ...
From tasteofhome.com
CAST IRON PORK CHOPS (PAN FRIED) - THE WOODEN SKILLET
From thewoodenskillet.com
THIN PORK CHOPS WITH CREAMY HONEY MUSTARD SAUCE | PORK ...
From craftbeering.com
EASY SKILLET PORK CHOP – RECIPE – DIET DOCTOR
From dietdoctor.com
CAST IRON PORK CHOPS (PAN FRIED) - THE WOODEN SKILLET
From thewoodenskillet.com
THIN PORK CHOPS WITH CREAMY HONEY MUSTARD SAUCE | PORK ...
From craftbeering.com
EASY SKILLET PORK CHOP – RECIPE – DIET DOCTOR
From dietdoctor.com