HOW BEST TO COOK PORK CHOPS RECIPES

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THE BEST JUICY SKILLET PORK CHOPS - INSPIRED TASTE



The Best Juicy Skillet Pork Chops - Inspired Taste image

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

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

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

BEST BAKED PORK CHOPS - EASY RECIPE! - KRISTINE'S KITCHEN



BEST Baked Pork Chops - Easy Recipe! - Kristine's Kitchen image

This easy baked pork chops recipe makes the best oven baked pork chops! A simple spice rub gives the pork chops so much flavor.

Provided by Kristine Rosenblatt

Categories     Main Course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

4 boneless pork chops (at least 1-inch thick*)
1 tablespoon olive oil
1½ tablespoons brown sugar
2 teaspoons paprika (sweet or smoked)
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. (You can also bake pork chops in a baking dish, without parchment.)
  • Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet.
  • Combine the brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well.
  • Rub the spice mixture over all sides of the pork chops.
  • Bake pork chops in the preheated oven for 15 to 20 minutes for 1-inch thick boneless pork chops. The pork chops are done when the internal temperature measures 145° F on an instant read thermometer. (Thinner pork chops will cook faster, bone-in pork chops will take longer to cook. See notes.) Be careful not to overcook the pork chops or they may dry out.
  • Let the pork chops rest for 5 minutes and then serve.

Nutrition Facts : ServingSize 1 pork chop, Calories 262 kcal, CarbohydrateContent 6 g, ProteinContent 29 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 90 mg, SodiumContent 648 mg, FiberContent 1 g, SugarContent 5 g

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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.
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Reviews 4.9
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  • 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.
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