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The Best Juicy Skillet Pork Chops Recipe

Adam
April 13, 2025
Goodbye to dry and sweet pork chops. With our easy recipe and my simple tricks you can make very little noise juicy and tender pork chops. […]


Goodbye to dry and sweet pork chops. With our easy recipe and my simple tricks you can make very little noise juicy and tender pork chops. I love how juicy these are.

How to make the best pork chops

This recipe for pork chops, hands down my favorite method of making pork chops (especially useless pork chops). I highly recommend our spice cream and easy pan sauce, but instead you can use your favorite spices.

For the best results I make pork chops on a deadlock (Hello, beautiful Sear!) If you prefer to bake them, see one of these other pork recipes like these Grilled pork chopsOur delicious delicious Chopped marinadeand these grays Apple stuffed pork chopsA number

How to make pork chops so they are juicy and tender

Tip # 1: Do not cook cutlets straight from the refrigerator. Take thirty minutes before cooking cutlets from the refrigerator. Time to get out of the refrigerator allows me to bring the meat at room temperature that helps pork more evenly. Use this trick for other cuts of meat as in our Pork Tendloin recipe and while performing grilled steakA number

Tip # 2: Spice salt before cooking. In this way, salt has the opportunity to improve meat taste and texture. Pork chops are thin, so spice of salt before cooking is necessary to make the most fragrant chops.

Tip # 3: Apply Kotlops with spices and some flour. Here’s where your favorite spice purse can enter. An alternative you can use our spice blend that is recommended in the recipe below or try this Homemade Cajun Spice:To a number you choose, add a little flour in it. Applying a small amount of flour on Kotler helps add a fragrant crust. We use this trick too much. When Searing Scallops:We add a little flour from the outside to make them even brown.

Pork chops rub with spice

Tip # 4: Exit on one side, flip, then cover with a lid. We use this trick too much. I use the same method Clothing chicken breast recipe So they are juicy. First, we’re on one side of the table. The second side will slowly turn into golden brown, and since we added the cover, the heat of the fries will gently prepare the middle. In this way gently preparing the cutlets, they remain juicy and become tender.

Sear pork chops on one side, then fold, then cover with a lidSear pork chops on one side, then fold, then cover with a lid

Tip # 5: Pork is done when the internal thermometer reads 145 ° F. Depending on how thick the cutlets, it may be necessary to remove or add a few minutes of the proposed cook with a small chopped recipe. If you look closely, the pork piece on the back of the frying pan (above the picture) is thicker than the front passage. When we were preparing them, we first removed the thinner piece, as it reached 145 ° F before slipping a few minutes ago. So if your cutlets are not all the same thickness or size, it is best to check each slicing temperature and remove them.

Tip # 6: Let the cooked cutlets rest. When they cook them, move them to a clean plate and cover with foil. After 5 minutes, all juices inside the cutlets will be divided around meat.

Pork chops are made in the veilPork chops are made in the veil

Tip # 7: Make a pan sauce for juicy, delicious pork chops. While your pork chops rest from heat, add the chicken fund, a small apple vinegar and some honey with a curtain. Bring everything to simmer, then get off about half. When it has been reduced, slide the pan from heat and turn into some butter. Get your cutlets and put them to the curtain. You can add them to full or sliced. We love to cut them because the pan sauce is gathering all over meat.

How to make the best pork chopsHow to make the best pork chops

What to serve with pork chops

I love pork chops with our one Cabbage recipesand I especially love its crisis Colorful collsehol Or, when I have it in the fridge, Homemade Sauerkraut:Authority Puree Cauliflower or these Milk puree potatoes to soak in part of the frying pan. Try roasted asparagus (I love sauce), our lemon garlic Sautéd cabbageor my favorite, Sauté zucchini For extra vegetables.

Best juicy curtain pork chop recipeBest juicy curtain pork chop recipe

The best juicy curtain pork chops

  • Preparation
  • Boil
  • Generic

Pork chops are fast, healthy and simple dinner. Our easy pork retail recipe guarantees juicy, tender and fragrant chops with small noise. Check the section of the notes for the tips on which the best recipe is the best pork. Keep Chilean Dust and Chicken Fund work well in this recipe, but even more taste see our recipes Homemade chili powder aeration of Homemade chicken stockA number

4 servings

You will need

4 pork chops, every 6 ounces, 1 inch thick

Salt, to taste

1 tablespoon of all target flour

1 teaspoon of Chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked Paprika

1/2 teaspoon ground black pepper

1 tablespoon of avocado oil or vegetable oil


So

1 cup of low sodium chicken stock

1 tablespoon apple vinegar vinegar

2 teaspoons of honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions:

  • Make pork chops
  • 1Take pork chops from the refrigerator and on both sides of the season (we use only 1/4 teaspoon of salt for pork.) Set the cutlets to leave aside for 30 minutes.

    2Meanwhile, make spice rub. Mix flour, chili powder, garlic, onion powder, smoked Paprika and 1/2 teaspoon black pepper in a small bowl.

    BookletAfter 30 minutes, use a paper towel to dry the pork chops, then rub both sides of the pieces with a spice.

    ThreeHeat the oil with a curtain (lid) on average high heat. When the oil is hot and looks shiny, add the pork. Cook until gold, 2 to 3 minutes.

    5Cover the pork so that the faced side stands. If there is a pork fat, use kitchen oils to faint cutlets until they slightly shine and brown, about 30 seconds.

    6 years oldReduce the heat low then cover the veil with the lid. Cook for 6 to 12 minutes or until an instantly read thermometer reads 145 ° F, when placed in a dense slot. The time of cookies depends on the thickness of the chops, so check the elegance in 5 minutes, then go out of it, checking after each 2 minutes. If you don’t have a thermometer, the pork chops are done if the juices are clear when crossing them.

    HaTransfer pork chops on a plate, then gently cover with aluminum foil. Let the pork rest for 5 minutes.

  • Make pan sauce
  • 1While pork chops rest, make the pan sauce. Raise the heat above average, then add the chicken stock, vinegar and honey.

    2Cook the sauce and cook up to half to half. Because it’s cooked, use a wooden spoon to scrap the bottom of the pan so that any stuck bits of pork are dropped. Taste, then adjust the extra salt, vinegar or honey.

    BookletSlide the curtain from heat, wait until the sauce stops simmering, then wash in butter.

    ThreeSlide the pork chops back into a pan and a spoon with some sauce. You can also cut the cutlets and they go back into the frying pan. Drizzle fresh parsley with pork and then deliver.

Adam and Junny tips

  • What pig chops use? We call 1 inch thick pieces recipe, but you can use thinner or more dense cutlets as a substitute. Remember that the smaller chestnuts make a lot faster so keep your thermometer nearby. Bone cutlets are also a great option. Bone marrow will add one minute or two extra cooking.
  • Can I use my favorite spice? Yes absolutely. Just make sure the spice ruble is a salt free.
  • Homemade Chile powder. We love to use this Homemade chili powder Pork chopped spice rubs.
  • Gluten freely. If you don’t want to use flour, it’s okay. The bark will not be as even as the flour bypasses and the spices of pork just grinding still tasting perfectly.
  • Make onion-apple tap sauce. After removing the pork chops, you will spend sliced ​​onions, apples and a little fresh thyme. Cook until sweet and softened, then pour stock, vinegar and honey.
  • The food facts below are evaluated.

Nutrition by service
The amount of serving
1 pork
Compound
Scintend
369
Compound
Total fat
14.3 g
Compound
Saturated fat
5.1 g
Compound
Cholesterol
138.8 mg
Compound
Sodium
767 mg
Compound
General carbohydrates
11.6 g
Compound
Dietary fiber
1.4 g
Compound
General sugar
4.4 g
Compound
Protein
46.1 g


Author:

Joanne Gallagher



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The Best Juicy Skillet Pork Chops Recipe
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