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.

• 2 yellow onions sliced in a half-moon shape
• 3 tablespoons of butter
• 1 tablespoon of olive oil
• 1 cup and 4 tablespoons of beef stock
• 4 pork chops, boneless
• ½ teaspoon of salt
• ½ teaspoons of thyme, dried
• ¼ teaspoons of black pepper
• ¼ teaspoons of garlic powder
• 2 ½ tablespoons of flour, all-purpose
• 4 slices of provolone cheese
• 1 cup of shredded gruyere cheese or swiss
• fresh thyme sprigs

How to make Pan-Seared Juicy Pork Chops Instructions

• Heat up the oven to 400 degrees F.
• Soften the butter and olive oil in big cast iron or another oven-safe cooking pan over medium-high heat. Add sliced onions and saute for 3-5 minutes, until soft. Add four Tbsp beef stock and continue to cook, sometimes stirring, for 12-15 minutes, till onions are very tender and golden brown.
• As onions are frying, season either side of pork chops with salt, black pepper, thyme, and garlic powder. Transfer onions to a plate; don’t wipe out the cooking pan.
• Cut back heat to medium, add a drizzle of olive oil to the cooking pan if required, and cook pork chops, about 3-4 minutes per side, till golden brown—Transfer pork chops to a plate.
• Return the onions to the pan and sprinkle with flour. Stir to coat and cook for a few minutes. Add remaining one cup of beef stock and stir very often till the mixture comes to a boil—season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the meat stock over the top of the chops. Top with a slice of provolone cheese and a mound of chopped Swiss cheese (about a ¼ cup on every chop).
• Add a few sprigs of freshly picked thyme, add the cooking pan to the oven, and bake for 8-10 minutes until the cheese is liquified and gooey. Before serving, spoon some of the meat stock/onion mixtures over the top of the cheese, and garnish with some extra black pepper if desired.