Ingredients
Equipment
Method
- Take the pork chops out of the refrigerator and season both sides with salt. Let them rest at room temperature for 30 minutes.
- In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- Pat the chops dry with paper towels, then rub the spice mixture all over.
- Heat the oil in a skillet over medium-high heat. When the oil is hot, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork. If the chops have a fat edge, use tongs to hold them upright until the fat sizzles and browns, about 30 seconds.
- Reduce the heat to low, then cover the skillet. Cook for 6 to 12 minutes, or until an instant-read thermometer reads 145°F. Start checking for doneness at 5 minutes, then every 2 minutes after.
- Transfer the pork chops to a plate, then loosely cover them with aluminum foil. Let the pork rest for 5 minutes.
- Increase the heat to medium-high, then add the chicken stock, vinegar, and honey to the same skillet. Bring the sauce to a simmer and cook until reduced by half. Scrape the bottom of the pan to loosen any stuck bits. Adjust seasoning if needed.
- Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
- Return the pork chops to the pan and spoon the sauce over them, or slice the chops and toss them in the sauce. Sprinkle with fresh parsley and serve.
Nutrition
Notes
You can use thinner or thicker pork chops. Thinner chops cook faster. Bone-in chops are also a good option and may take a minute or two longer to cook. You can substitute your favorite salt-free spice rub. If you omit the flour, the crust will be less even but still taste good. For an onion-apple pan sauce, add sliced onions and apples to the skillet after removing the pork, cook until softened, then add the stock, vinegar, and honey.