Say goodbye to dry and flavorless pork chops. With our easy recipe and my simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are!
This pork chops recipe is, hands down, my favorite method for cooking pork chops (especially boneless pork chops). I highly recommend our spice rub and the easy pan sauce, but you can use your favorite spices instead.
For the best results, I cook the pork chops in a skillet on the stovetop (hello, beautiful sear!). If you’d prefer to bake them, see one of our other pork chop recipes like these baked pork chops or our cheesy apple stuffed pork chops.
How to Cook Pork Chops So That They Are Juicy and Tender
Tip #1: Don’t cook chops straight from the refrigerator. Thirty minutes before you cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat to room temperature, which helps the pork cook more evenly. Use this trick for other cuts of meat, like in our pork tenderloin recipe and when making grilled steak.
Tip #2: Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are lean, so seasoning with salt before cooking is essential for making the most flavorful chops.
Tip #3: Rub the chops with spices and some flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend suggested in the recipe below or try this homemade Cajun seasoning. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When searing scallops, we add a little flour to the outside so that they brown evenly.
Tip #4: Sear on one side, flip, and then cover with a lid. We use this trick a lot. I use the same method in this skillet chicken breast recipe so they are juicy. First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.
Tip #5: Pork is done when an internal thermometer reads 145°F. Depending on how thick the chops are, you might need to subtract or add a few minutes from the suggested cook times in our pork chop recipe below. If you look closely, the pork chop in the back of the pan (pictured above) is thicker than the one in the front. When we were cooking them, we removed the thinner chop first since it reached 145°F a few minutes before the thicker chop. So if your chops aren’t all the same thickness or size, it’s best to check the temperature of each chop and remove them as they finish cooking.
Tip #6: Let the cooked chops rest. When they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes, all the juices inside the chops will have distributed around the meat.
Tip #7: Make a pan sauce for the juiciest, tastiest pork chops. While your pork chops rest off the heat, add chicken stock, a little apple cider vinegar, and some honey to the skillet. Bring everything to a simmer, and then reduce by about half. When it has reduced, slide the pan away from the heat and swirl in some butter. Grab your chops and place them back into the skillet. You can add them whole or sliced. We love adding them sliced since the pan sauce gets all over the meat.
What to Serve with Pork Chops
I love pork chops with one of our cabbage recipes, and I especially love the crunch of this colorful coleslaw or, when I have it in the fridge, homemade sauerkraut! Add mashed cauliflower or these creamy mashed potatoes to soak up some of the pan sauce. Try roasted asparagus (I love the sauce), our lemon garlic sautéed cabbage, or my favorite, sautéed zucchini for more veggies.
The Best Juicy Skillet Pork Chops
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PREP
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COOK
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Pork chops are a quick, healthy, and simple dinner. Our easy pork chop recipe guarantees juicy, tender, and flavorful chops with little fuss. Check the notes section for tips on which pork chops are best for this recipe.
Makes 4 servings
Watch Us Make the Recipe
You Will Need
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, see our homemade chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon neutral oil like avocado oil or vegetable oil
Pan Sauce
1 cup low-sodium chicken stock, see our homemade chicken stock
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional
Directions
- Prepare Pork Chops
1Take the pork chops out of the refrigerator and season on both sides with salt (we use just less than 1/4 teaspoon of salt per pork chop). Set the chops aside to rest for 30 minutes.
2Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
3After 30 minutes, use a paper towel to dry the pork chops, then rub both sides of the chops with the spice rub.
4Heat the oil in a skillet (with a lid) over medium-high heat. When 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 they sizzle and brown slightly, about 30 seconds.
5Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes or until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, pork chops are done if, when cutting into them, the juices run clear.
6Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- Make Pan Sauce
1While the pork chops rest, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey.
2Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
3Taste, then adjust with additional salt, vinegar, or honey.
4Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
5Slide the pork chops back into the pan and spoon some of the sauce over them. You can also slice the chops and place them back into the pan.
6Scatter fresh parsley over the pork, and then serve.
Adam and Joanne’s Tips
- What pork chops to use: We call for 1-inch thick chops in the recipe, but you can use thinner or thicker chops as a substitute. Remember that thinner chops cook much quicker, so keep your thermometer nearby. Bone-in chops are an excellent option, too. The bone will add a minute or two of extra cooking time.
- Can I use my favorite spice rub? Yes, absolutely. Just make sure the spice rub is salt-free.
- Gluten-free: If you don’t want to use the flour, it’s okay. The crust won’t be as even, but skipping the flour and just rubbing the spices over the pork will still taste great.
- Make an onion-apple pan sauce: After removing the pork chops from the skillet, add sliced onions, apples, and a bit of fresh thyme. Cook until sweet and softened, then pour in the stock, vinegar, and honey.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1 pork chop
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Calories
369
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Total Fat
14.3g
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Saturated Fat
5.1g
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Cholesterol
138.8mg
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Sodium
767mg
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Total Carbohydrate
11.6g
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Dietary Fiber
1.4g
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Total Sugars
4.4g
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Protein
46.1g
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