THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY

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

THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY

Rebecca PREP TIME: 5 mins | COOK TIME: 15 mins | ADDITIONAL TIME: 30 mins | TOTAL TIME: 50 mins | YIELD: 4 Remember it laterLike this recipe! Pin it to… General Recipes THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 535 calories 34 fat

Rating: 5.0/5

( 1 voted )

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.