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:
  1. Season pork chops on both sides with salt (about 1/4 tsp per chop). Let rest at room temperature for 30 minutes.
  2. Mix flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl.
  3. Pat pork chops dry with paper towels, then rub spice mixture on both sides.
  4. Heat oil in a large skillet with lid over medium-high heat until shimmering.
  5. Add pork chops and sear until golden (2-3 minutes).
  6. Flip chops. If there’s a fatty edge, hold chops with tongs to sear fat cap for about 30 seconds.
  7. Reduce heat to low, cover skillet, and cook 6-12 minutes until internal temperature reaches 145°F.
  8. Transfer chops to a plate and tent loosely with foil. Rest for 5 minutes.

For the Pan Sauce:

  1. Increase heat to medium-high.
  2. Add chicken stock, vinegar, and honey to the pan.
  3. Simmer until reduced by half, scraping up browned bits from bottom of pan.
  4. Remove from heat, let bubbling subside, then swirl in butter.
  5. Return chops to pan, spoon sauce over top.
  6. 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.