These juicy skillet pork chops are coated with smoky seasoning, seared until golden, and finished with a buttery honey apple cider pan sauce. The browned bits from the skillet give the sauce plenty of flavor, while gentle cooking keeps the pork tender and juicy. It’s an easy one-pan dinner made with everyday ingredients.
Ingredients
- 4 pork chops, about 1 inch thick
- ¾ teaspoon fine sea salt
- 1 tablespoon all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup low-sodium chicken stock
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Season the pork: Pat the pork chops dry and season both sides with salt. Let them rest at room temperature for 20–30 minutes.
- Make the seasoning: Combine the flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl. Blot away any moisture from the pork, then coat both sides with the seasoning mixture.
- Sear the chops: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops in a single layer and cook for 2–3 minutes, until the bottoms are deeply golden. Flip and brown the second side for another 2–3 minutes. Avoid crowding the skillet.
- Finish cooking: Check the thickest part of each chop with an instant-read thermometer. If needed, reduce the heat to low, cover the skillet, and cook for another 1–5 minutes, checking frequently. Remove the chops when they reach 145°F.
- Let them rest: Transfer the pork chops to a plate, cover loosely with foil, and rest for 5 minutes while you prepare the sauce.
- Build the pan sauce: Return the skillet to medium-high heat. Add the chicken stock, apple cider vinegar, and honey. Scrape the browned bits from the bottom, then simmer for 4–6 minutes, or until the sauce has reduced by about half.
- Finish and serve: Remove the skillet from the heat and stir in the butter along with any juices collected on the plate. Return the pork chops to the skillet and spoon the sauce over them. Finish with fresh parsley and serve immediately.
Tips for Juicy Pork Chops
Choose pork chops that are close to the same thickness so they finish cooking at about the same time. Bone-in and boneless chops both work, but bone-in chops may need a little longer. Use a meat thermometer rather than relying only on cooking time, and remove each chop as soon as it reaches 145°F.
Give the pork enough room in the skillet to develop a golden crust. If the chops overlap, brown them in batches. Use low-sodium chicken stock for the sauce, since its flavor becomes saltier as it reduces. Stir the butter in after removing the pan from the heat to keep the sauce smooth and glossy.
Storage
Store the pork chops and sauce together in an airtight container in the refrigerator for 3–4 days. They can also be frozen for up to 3 months. Thaw frozen pork overnight in the refrigerator before reheating.
Reheating
Warm the chops with their sauce in a covered skillet over low heat. Add a splash of chicken stock if the sauce has thickened, and heat just until the pork is warmed through. According to USDA leftover guidance, reheated leftovers should reach 165°F.
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