Mouth Watering Pork Chops!
I’ve been using this recipe of cooking pork chops for a while now – especially when I want a quick and easy main dish.
These pork chops are soooo easy and take less than 20 minutes start to finish.
First, Season With Salt
The first thing you’re going to want to do is take the pork chop out of the fridge. Season them with salt on both sides. You can let them sit while we make the flour and seasoning mixture. It’s best to let them rest for at least 10 minutes.
Combing a few tablespoons of flour with you seasonings. I used 2 tsp of each salt, pepper, garlic powder, ground oregano, paprika, ground red pepper, and onion powder. If you don’t have these specific spices, don’t worry, you can season with whatever you have on hand.
Next, sprinkle the flour mixture on both side of the pork chops.
Bring A Pan To Medium Heat
With your oil of choosing (I used Avacado Oil), drizzle about 3 tbsp into the pan and turn to medium.
Let your pan get hot before adding the pork chops.
Add The Chops
Add your pork chops to the hot pan. Depending on the thickness of your pork chops, you’ll want to sear them for 4-5 minutes on the first side.
You want to get a nice golden crust!
Once the first side has the crispy brown edges, you can flip them over.
On the second side, let them cook for just a few minutes (2-3 minutes). Then, turn the heat down and cover the pan. This is going to allow the second side to also get a nice crisp, while cooking the inside and keeping in all the juices of the pork chop!
Next, remove the pork chops from the pan and put them on a plate to rest. Cover them with tin foil while you make the 5 minute pan sauce.
5 Minute Pan Sauce
In the same pan that you just took the pork chops out of, there should be some of the juice. On medium heat, add 1/4 cup of apple cider vinegar, 1 tbsp dijon mustard, 1/2 cup chicken stock, 2 tbsp honey, and 1 tbsp of better.
Bring this to a light boil then remove from the heat.
I also had some roasted garlic that I threw in the sauce. This is totally optional and I just happen to have it made.
Plate It Up
On a plate, drizzle the pan sauce over your pork chops.
I paired this with a lemon herb cous cous and balsamic roasted string beans with mushrooms.
OH, And Wine.
Can’t forget about wine with a delicious meal! I opted for a nice Pinot Grigio to go with mine.
Juicy Skillet Pork Chops
Pan seared pork chops with a 5 minute pan sauce. So juicy they melt in your mouth!
For The Chops
- 1.5 pounds Pork Chops
- 2 tbsp All Purpose Flour
- 1 tbsp Ground Oregano
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 1 tbsp Ground Red Pepper
- Salt & Pepper
For The Sauce
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Chicken Stock
- 2 tbsp Honey
- 1 tbsp Butter
For The Pork Chops
Season pork chops on both sides with salt. Let rest for 10-20 minutes.
In a small bowl, mix flour and spices together.
Sprinkle the mixture on both sides of the pork chops.
Drizzle oil in a pan. Once hot, add the pork chops.
Cook the first side until golden brown – about 5-6 minutes
Flip the pork chops over. Cook for 2-3 minutes.
Cover the pan and turn the heat down to low. Cook for another 5 minutes.
Remove the chops from the pan and let them rest for 5 minutes.
For The Sauce
In the same pan that you removed the chops from, add apple cider vinegar, butter, honey, and chicken stock.
Bring to a light boil then reduce the heat and let simmer for 5 minutes.
How Did Yours Turn Out?
Did you love these pork chops as much as I did? Leave me a comment below!