PREP TIME: 5 mins | COOK TIME: 15 mins | ADDITIONAL TIME: 30 mins | TOTAL TIME: 50 mins | YIELD: 4
Pork Chops are one of the easiest to cook. But my mom has her way that I can never match. These deliciously flavoured juicy pan-seared pork chops are the nearest recipe to my mom’s. And among the many recipes I find, this is my favourite. Well-seasoned, tender, and juicy chops in a simple, luscious, mouthwatering pan gravy. I know my mom will be thrilled!
INGREDIENTS
4 boneless pork chops
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
SEASONING BLEND:
1 tablespoon all-purpose flour
1 teaspoon chilli powder (or less if prefer lower heat)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon sage
1/2 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
PAN GRAVY:
1 c. chicken or vegetable broth
1/2 tablespoon apple cider vinegar
2 tablespoons honey
2 tablespoons unsalted butter
HOW TO MAKE THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY
Step 1: With half tsp each salt and pepper, season all sides of the pork chops and let the chops rest for at least 30 minutes.
Step 2: In the meantime, combine the seasoning blend including flour, chilli powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt in a small bowl.
Step 3: Pat the chops off after 30 minutes. Dredge them in the seasoning well until the pork chops are well coated on each side.
Step 4: Heat the olive oil in a large skillet. Once hot, add the chops to the skillet leaving an inch of space in between. Cook the chops for about 2 to 3 minutes over medium-high heat until golden brown. Flip the chops, adjust the heat to low, cover the skillet, and simmer for another 5 to 6 minutes if using thin chops or for thicker chops, 8 to minutes. Once the internal temperature of the pork chop reached 145 degrees F and the juices run clear, the chops are done.
Step 5: Set the cooked pork chops aside, covered to keep warm.
Step 6: To the skillet, add the chicken broth and vinegar, breaking up any bits from the bottom using a wooden spoon.
Step 7: Add in the honey, stir, and simmer until the mixture has reduced in half.
Step 8: Add the butter to the skillet once the mixture has reduced. Stir and allow the butter to melt.
Step 9: Take the skillet away from the heat. Now, add back the chops to the skillet and spoon the gravy over them.
Step 10: In the pan gravy, allow the chops to rest for a minute or two more.
Step 11: Before serving, garnish with a sprinkle of fresh parsley. Enjoy!
NOTE:
To your preferences, adjust the seasoning blend. Use any variety of herbs and spices. Or leave the chilli powder out if desired.
NUTRITION FACTS:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 535 | TOTAL FAT: 34g | SATURATED FAT: 12g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 150mg | SODIUM: 1057mg | CARBOHYDRATES: 13g | FIBER: 1g | SUGAR: 9g | PROTEIN: 45g
Ingredients
- 4 boneless pork chops
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- SEASONING BLEND:
- 1 tablespoon all-purpose flour
- 1 teaspoon chilli powder (or less if prefer lower heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sage
- 1/2 teaspoon marjoram
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- PAN GRAVY:
- 1 c. chicken or vegetable broth
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons unsalted butter
Instructions
Step 1: With half tsp each salt and pepper, season all sides of the pork chops and let the chops rest for at least 30 minutes.
Step 2: In the meantime, combine the seasoning blend including flour, chilli powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt in a small bowl.
Step 3: Pat the chops off after 30 minutes. Dredge them in the seasoning well until the pork chops are well coated on each side.
Step 4: Heat the olive oil in a large skillet. Once hot, add the chops to the skillet leaving an inch of space in between. Cook the chops for about 2 to 3 minutes over medium-high heat until golden brown. Flip the chops, adjust the heat to low, cover the skillet, and simmer for another 5 to 6 minutes if using thin chops or for thicker chops, 8 to minutes. Once the internal temperature of the pork chop reached 145 degrees F and the juices run clear, the chops are done.
Step 5: Set the cooked pork chops aside, covered to keep warm.
Step 6: To the skillet, add the chicken broth and vinegar, breaking up any bits from the bottom using a wooden spoon.
Step 7: Add in the honey, stir, and simmer until the mixture has reduced in half.
Step 8: Add the butter to the skillet once the mixture has reduced. Stir and allow the butter to melt.
Step 9: Take the skillet away from the heat. Now, add back the chops to the skillet and spoon the gravy over them.
Step 10: In the pan gravy, allow the chops to rest for a minute or two more.
Step 11: Before serving, garnish with a sprinkle of fresh parsley. Enjoy!
Notes
To your preferences, adjust the seasoning blend. Use any variety of herbs and spices. Or leave the chilli powder out if desired.
