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

1. Season the pork: Pat the pork chops dry and season both sides with salt. Let them rest at room temperature for 20–30 minutes.
2. 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.
3. 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.
4. 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.
5. Let them rest: Transfer the pork chops to a plate, cover loosely with foil, and rest for 5 minutes while you prepare the sauce.
6. 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.
7. 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.

See more pork recipes:

Maple Glazed Pork Chops

Garlic Butter Juicy Pork Chops Recipe

Air Fryer Pork Chops

Easy Instant Pot Pulled Pork

Pork Tenderloin With Balsamic And Thyme

Fresh cranberries, jalapeño, cilantro, and lime make this cranberry salsa bright, sweet-tart, and gently spicy. It takes only five minutes to prepare, followed by an hour in the refrigerator for the flavors to mellow and come together. Spoon it over cream cheese and serve with crackers, or pair it with tortilla chips, baked Brie, sandwiches, and holiday leftovers.

Ingredients

• 12 oz fresh cranberries

• ½ cup fresh cilantro, chopped

• ½ cup green onions, chopped

• 1 jalapeño pepper, seeded and chopped (adjust for heat preference)

• Zest and juice of 1 lime

• ½ cup granulated sugar

• Salt and freshly ground black pepper, to taste

Instructions

1. Blend the Salsa

• Add cranberries, cilantro, green onions, jalapeño, lime zest and juice, sugar, salt, and pepper to a food processor.

• Pulse until everything is finely chopped but still slightly chunky. Avoid over-processing to prevent it from turning into a liquid puree.

2. Chill

• Transfer the salsa to a bowl.

• Cover tightly and refrigerate for 1–2 hours to allow the flavors to meld and mellow.

3. Serve

• Serve with crackers, tortilla chips, or crostini with cream cheese.

• It’s also perfect spooned over baked Brie for an elegant appetizer or as a fresh topping for sandwiches and wraps.

Make Ahead & Storage

• Make Ahead: Prepare up to 24 hours in advance for the best flavor.

• Refrigerator: Store in an airtight container for up to 3 days. Stir well before serving.

• Freezer: Not recommended, as the cranberries lose their texture once thawed.

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These French onion pork chops are seared until golden, then smothered with tender, savory onions in the same skillet. Ready in about 30 to 40 minutes, they’re juicy, flavorful, and easy enough for a weeknight dinner.

Ingredients

• 2 yellow onions, thinly sliced into half-moons
• 8 ounces cremini or white button mushrooms, sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil, plus more as needed
• 1¼ cups beef stock, divided
• 4 boneless pork chops, about 1 inch thick
• ½ teaspoon kosher salt
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2½ tablespoons all-purpose flour
• 4 slices provolone cheese
• 1 cup shredded Gruyère cheese or Swiss cheese
• Fresh thyme sprigs, for garnish

Instructions

1. Preheat the Oven

Preheat the oven to 400°F (200°C).

2. Caramelize the Onions

Melt the butter with the olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Add the onions and cook for 3 to 5 minutes, stirring occasionally, until they begin to soften.

Pour in 4 tablespoons of beef stock and reduce the heat to medium. Continue cooking for 12 to 15 minutes, stirring occasionally, until the onions are very tender and golden. Transfer them to a plate without cleaning the skillet.

3. Brown the Mushrooms

Add the sliced mushrooms to the same skillet. If the pan looks dry, add a small drizzle of olive oil. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the released liquid has evaporated and the mushrooms are browned. Transfer them to the plate with the onions.

4. Season and Sear the Pork Chops

Pat the pork chops dry with paper towels. Season both sides with the salt, dried thyme, black pepper, and garlic powder.

Add a little more oil to the skillet if needed. Sear the pork chops over medium-high heat for 3 to 4 minutes per side, until golden brown. Transfer them to a plate.

5. Make the Onion and Mushroom Gravy

Return the onions and mushrooms to the skillet. Sprinkle the flour over them and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.

Slowly pour in the remaining 1 cup of beef stock, stirring as you pour. Bring the mixture to a gentle simmer and cook until the gravy begins to thicken. Taste and add a little more salt or pepper if needed.

6. Assemble and Bake

Nestle the pork chops into the onion and mushroom gravy, then spoon some of the gravy over each chop. Top each pork chop with one slice of provolone and about ¼ cup of shredded Gruyère.

Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the cheese is melted and the pork chops reach 145°F in the thickest part.

7. Rest and Serve

Let the pork chops rest for 3 minutes. Spoon the onion and mushroom gravy over them, garnish with fresh thyme and black pepper, then serve with mashed potatoes, roasted vegetables, or crusty bread.

Make Ahead & Storage

• Make Ahead: Caramelize the onions and make the onion gravy up to 24 hours ahead. Store covered in the fridge and assemble just before baking.

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or on the stovetop over low heat.

• Freezer: Freeze fully cooked pork chops in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat covered in the oven at 350°F (175°C) until warmed through.