Ingredients

• 4 about 1-inch thick pork chops
• Salt to your liking
• tablespoon of flour
• 1 teaspoon of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ½ teaspoon of smoked paprika
• ½ teaspoon ground black pepper
• tablespoon of olive oil
• 1 cup of chicken stock
• 1 tablespoon of apple cider vinegar
• 2 teaspoons of honey
• 1 tablespoon of butter
• 2 tablespoons of chopped parsley, fresh

How to make Juicy Skillet Pork Chops With Sauce

• Take the pork chops and season on each side with salt and pepper — we tend to use less than ¼ teaspoon of fine salt per pork chop. Set the chops aside to rest for half-hour.
• Meanwhile, create the spice rub. Take a small bowl, and combine the flour, garlic powder, chili powder, onion powder, and smoked paprika. After half-hour has passed, use a paper towel to pat the pork chops dry, then rub each side of the chops with the spice rub.
• Heat the oil in a medium-sized skillet (with a lid) over medium-high heat. Add the pork when the oil is hot enough and looks shimmery. Cook till golden, 2 to 3 minutes.
• Flip the pork so that the cooked side is facing up. (If there’s a fattier side of the pork, use kitchen tongs to hold the chops, pressing the fat side down till it sizzles and browns slightly; around thirty seconds.) cut back the warmth to low, then cover the frying pan with a lid.
• Cook for six to twelve minutes or till a kitchen thermometer reads 145 degrees F, once inserted into the thickest part of the pork chop.
• Move the pork chops to a plate and cover them loosely with aluminum foil. Let the pork rest for five minutes.

For the sauce:

• While the pork chops are resting, it is time to make the pan sauce. Increase the warmth to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come back up.
• Bring the sauce to a simmer and cook till it’s reduced by half. Taste it and then regulate the seasoning with salt, additional vinegar, or honey.
• Slide the frying pan off of the heat, and once the sauce is no longer simmering, swirl within the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top.
• Or you can slice the chops and then place them back in the pan. Scatter some fresh parsley over the pork chops, and they are ready to be served.

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

Hello, there from Cooking frog; it’s me, Sarah, again. You all know by now how much I love pork chops recipes. If you’ve liked these Garlic Butter Juicy Pork Chops that are most popular on Pinterest and Pork Chops with Cranberries and Balsamic, I am sure you will enjoy this one also.

Ingredients

• 2 yellow onions, thinly sliced into half-moon shapes

• 3 tbsp unsalted butter

• 1 tbsp olive oil (plus more as needed)

• 1¼ cups beef stock (1 cup + 4 tbsp, divided)

• 4 boneless pork chops, about 1 inch thick

• ½ tsp kosher salt

• ½ tsp dried thyme

• ¼ tsp black pepper

• ¼ tsp garlic powder

• 2½ tbsp all-purpose flour

• 4 slices provolone cheese

• 1 cup shredded Gruyère cheese (or Swiss cheese)

• Fresh thyme sprigs, for garnish

Instructions

1. Preheat Oven

• Preheat your oven to 400°F (200°C).

2. Caramelize the Onions

• In a large cast iron or oven-safe skillet, melt the butter and olive oil over medium-high heat.

• Add the sliced onions and sauté for 3–5 minutes until they begin to soften.

• Add 4 tablespoons of beef stock, reduce heat slightly, and continue cooking, stirring occasionally, for 12–15 minutes until the onions are very tender and golden brown.

• Transfer onions to a plate and set aside. (Do not clean the pan.)

3. Season and Sear the Pork Chops

• Pat the pork chops dry with paper towels.

• Season both sides with salt, pepper, thyme, and garlic powder.

• Add a light drizzle of oil to the pan if needed, then sear the pork chops over medium heat for 3–4 minutes per side, until golden brown.

• Remove chops from the pan and set aside.

4. Make the Onion Gravy

• Return the caramelized onions to the skillet.

• Sprinkle in the flour and stir to coat the onions evenly. Cook for 1–2 minutes to remove the raw flour taste.

• Slowly pour in the remaining 1 cup of beef stock, stirring constantly until the mixture thickens and begins to simmer.

• Taste and adjust seasoning with a pinch of salt and pepper if needed.

5. Assemble and Bake

• Nestle the pork chops back into the pan, spooning some of the onion gravy over the top of each chop.

• Place 1 slice of provolone and about ¼ cup of shredded Gruyère on each chop.

• Add a few sprigs of fresh thyme on top for extra flavor.

• Transfer the skillet to the oven and bake for 8–10 minutes, until the cheese is melted, bubbly, and lightly golden.

6. Serve

• Spoon some of the onion gravy over the cheese before serving.

• Garnish with fresh thyme and a crack of black pepper.

• Pair with mashed potatoes, roasted vegetables, or crusty bread for the perfect meal.

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.