The Best Juicy Skillet Pork Chops
4 servings
| prepRemove pork chops from refrigerator 30 minutes before cooking | |||||||
| 4 pork chops, about 6 oz each, 1-inch thick | Season chops, rest 30 min | Pat dry, rub with spices | Sear in hot oil 2–3 min | Flip, sear fat edge 30 sec | Cover, cook low 6–12 min until 145°F / 63°C | Rest 5 min loosely covered | Return chops, spoon sauce, sprinkle parsley |
| Salt, to taste | |||||||
| 8 g all-purpose flour | Mix spice rub | ||||||
| 1 teaspoon chili powder | |||||||
| 1 teaspoon garlic powder | |||||||
| 1 teaspoon onion powder | |||||||
| 1/2 teaspoon smoked paprika | |||||||
| 1/2 teaspoon ground black pepper | |||||||
| 15 ml avocado oil or vegetable oil | |||||||
| 240 ml low-sodium chicken stock | Simmer stock, vinegar, honey; reduce by half | Swirl in butter | |||||
| 15 ml apple cider vinegar | |||||||
| 2 teaspoons honey or brown sugar | |||||||
| 15 g butter | |||||||
| 8 g chopped fresh parsley (optional) | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.