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 (if using), chili powder, garlic powder, onion powder, smoked paprika, and 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 until shimmery. Add the pork chops and cook until golden, 2 to 3 minutes per side.
- 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, cover the skillet, and 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, cover loosely with aluminum foil, and let them rest for 5 minutes.
- While the pork rests, make the pan sauce in the same skillet. Increase the heat to medium-high, add the chicken stock, vinegar, and honey. Bring to a simmer and cook until reduced by half, scraping the bottom of the pan to loosen any browned bits.
- Remove the skillet from 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 with the sauce. Sprinkle with parsley if desired and serve.
Nutrition
Notes
You can use thinner or thicker pork chops, but adjust cooking time accordingly. Bone-in chops are also a good option. If you skip the flour in the spice rub, the crust will be less even but still tasty. For a variation, add sliced onions and apples to the skillet before making the sauce.