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THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY

by cherly April 12, 2021

PREP TIME: 5 mins | COOK TIME: 15 mins | ADDITIONAL TIME: 30 mins | TOTAL TIME: 50 mins | YIELD: 4

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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

cherly 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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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