PREP TIME: 5 mins | COOK TIME: 15 mins | ADDITIONAL TIME: 30 mins | TOTAL TIME: 50 mins | YIELD: 4
Fork tender, juicy pork chops with simple, rich pan gravy. This insanely delicious dish is such a mouthwatering meal that’s perfect for an easy weeknight feast.
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: Sprinkle with half a tsp each salt and pepper the pork chops, making sure to cover the entire side. Let the pork chops sit for about 30 minutes.
Step 2: Meanwhile, mix 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 pork chops after 30 minutes before coating all sides with the seasoning blend.
Step 4: Heat olive oil in a large skillet. Once the oil is hot, place the pork chops in the skillet, leaving at least an inch of space between the chops.
Step 5: Over medium-high heat, cook the pork chops for about 2 to 3 minutes until golden brown.
Step 6: Adjust the heat to low, then cover the skillet. For thin pork chops, simmer for about 5 to 6 minutes. Or 8 to 10 minutes of using thicker chops. The chops are done once the internal temperature reached 145 degrees F or the juices run clear.
Step 7: Set the cooked pork chops aside, covered.
Step 8: To the same skillet, pour in the chicken broth and vinegar. Scrape the bits from the bottom of the skillet using a wooden spoon.
Step 9: Add in the honey, stir, and continue to simmer until the liquid is reduced by half.
Step 10: Add the butter and stir until melted once the liquid has reduced.
Step 11: Take the skillet away from the heat. Add the chops back and spoon over the gravy.
Step 12: Allow the pork chops to rest for at least a minute or two in the pan with the gravy.
Step 13: Serve the pork chops with the gravy and garnish with some fresh parsley.
NOTE:
Feel free to adjust the seasoning according to taste and use any mix of herbs. You can even 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: Sprinkle with half a tsp each salt and pepper the pork chops, making sure to cover the entire side. Let the pork chops sit for about 30 minutes.
Step 2: Meanwhile, mix 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 pork chops after 30 minutes before coating all sides with the seasoning blend.
Step 4: Heat olive oil in a large skillet. Once the oil is hot, place the pork chops in the skillet, leaving at least an inch of space between the chops.
Step 5: Over medium-high heat, cook the pork chops for about 2 to 3 minutes until golden brown.
Step 6: Adjust the heat to low, then cover the skillet. For thin pork chops, simmer for about 5 to 6 minutes. Or 8 to 10 minutes of using thicker chops. The chops are done once the internal temperature reached 145 degrees F or the juices run clear.
Step 7: Set the cooked pork chops aside, covered.
Step 8: To the same skillet, pour in the chicken broth and vinegar. Scrape the bits from the bottom of the skillet using a wooden spoon.
Step 9: Add in the honey, stir, and continue to simmer until the liquid is reduced by half.
Step 10: Add the butter and stir until melted once the liquid has reduced.
Step 11: Take the skillet away from the heat. Add the chops back and spoon over the gravy.
Step 12: Allow the pork chops to rest for at least a minute or two in the pan with the gravy.
Step 13: Serve the pork chops with the gravy and garnish with some fresh parsley.
Notes
Feel free to adjust the seasoning according to taste and use any mix of herbs. You can even leave the chilli powder out if desired.