Skillet Pork Chop Recipe

Prep: 30 mins – Cook: 15 mins – Total: 45 mins

Ingredients

• 4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
• Salt, to taste
• 1 tablespoon all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup low-sodium chicken stock
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley

Directions

• Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
• Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• MAKE SAUCE PAN
• While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

This recipe and photos were created by InspiredTaste.net, we simply shared it! Please check them out for more great recipes!

TONKATSU (JAPANESE PORK CUTLET)

Prep 15 mins – Cook 15 mins – Total 25 mins

Ingredients

• 1 cup vegetable oil
• 1 pound boneless pork chops
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup Panko* bread crumbs
• Cooked rice, for serving
• Tonkatsu sauce, for serving

Directions

1. Heat corn oil in a large skillet over medium high heat.
2. Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
3. Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
4. Serve immediately with rice and tonkatsu sauce, if desired.

This delicious recipe and photos were created by DamnDelicious.net, we just shared it! They have so many recipes, you should definitely check them out!

Rosemary Pork Chops – Rosemary Pork Chop Recipe – How To Make Rosemary Pork Chops

Prep: 10 mins – Cook: 10 mins – Total: 3 hrs 20 mins

Ingredients

• 1 cup soy sauce
• ½ cup water
• 6 tablespoons brown sugar
• 2 tablespoons dried rosemary, crushed
• 4 boneless pork chops

Directions

• Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
• Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

This recipe and photos were created by allrecipes.com, we just have the privilege of sharing it!