Pan-Seared Pork Chops with Pan Sauce
Prep Time: | 35 min |
Cook Time: | 20 min |
Ingredients:
Amount | Ingredient |
---|---|
4 (6 oz each) | pork chops (1-inch thick) |
1 tbsp | all-purpose flour |
1 tsp | chili powder |
1 tsp | garlic powder |
1 tsp | onion powder |
0.5 tsp | smoked paprika |
0.5 tsp | ground black pepper |
to taste | salt |
1 tbsp | avocado or vegetable oil |
1 cup | low-sodium chicken stock |
1 tbsp | apple cider vinegar |
2 tsp | honey or brown sugar |
1 tbsp | butter |
2 tbsp | fresh parsley (chopped |
Recipe:
- Season pork chops on both sides with salt (about 1/4 tsp per chop). Let rest at room temperature for 30 minutes.
- Mix flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl.
- Pat pork chops dry with paper towels, then rub spice mixture on both sides.
- Heat oil in a large skillet with lid over medium-high heat until shimmering.
- Add pork chops and sear until golden (2-3 minutes).
- Flip chops. If there’s a fatty edge, hold chops with tongs to sear fat cap for about 30 seconds.
- Reduce heat to low, cover skillet, and cook 6-12 minutes until internal temperature reaches 145°F.
- Transfer chops to a plate and tent loosely with foil. Rest for 5 minutes.
For the Pan Sauce:
- Increase heat to medium-high.
- Add chicken stock, vinegar, and honey to the pan.
- Simmer until reduced by half, scraping up browned bits from bottom of pan.
- Remove from heat, let bubbling subside, then swirl in butter.
- Return chops to pan, spoon sauce over top.
- Garnish with parsley if desired.
Note: If you don’t have a thermometer, pork is done when juices run clear when cut. Cooking time varies with chop thickness - start checking at 5 minutes.