THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - 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, smoked paprika, and 1/2 teaspoon of black pepper.
- 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 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 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° 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, 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.
- 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 the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, 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 them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
JUICY OVEN-BAKED PORK CHOPS WITH GARLIC AND HERBS
This Juicy Oven Baked Pork Chops with Garlic, Lemon, and Herbs recipe takes only 30 minutes, seared on the stovetop and finished in the oven.
Provided by Elizabeth Lindemann
Categories Pork
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375 degrees F and place an oven rack in the center. Pat the pork chops dry with a paper towel and season evenly on all sides with the kosher salt (1 teaspoon) and black pepper (1/2 teaspoon).
- Heat an oven-safe skillet on high or medium-high heat, depending on your burners, until very hot. This will take only 30 seconds or so with stainless steel, but up to 5 minutes with cast iron. (to test, you shouldn't be able to hold your hand a couple inches over the skillet's surface for more than a few seconds.)
- Add the oil (2 tablespoons) and swirl to coat the bottom of the pan (or use a spatula to evenly distribute it). Add the pork chops to the skillet and allow to sear, undisturbed, for 2 minutes. While they are searing, sprinkle 1 teaspoon of the fresh oregano and thyme (or less than 1/2 teaspoon if using dried), once minced clove of garlic, and half the lemon zest on the top side of the pork chops.
- Turn off the heat on the burner and flip the pork chops. (Tip: they should release easily from the bottom of the skillet- if they don't, they may need more time searing.) With the seared side facing up, sprinkle the remainder of the fresh herbs, minced garlic, and lemon zest on top of the pork chops. Place the lemon wedges in the spaces around the pork chops. Slide skillet onto center oven rack and bake for 10-15 minutes, or until internal temperature is 145 degrees F (cooking time will vary depending on thickness and oven temperature).
- Remove pork chops to a plate or cutting board and allow to rest for 5 minutes (tent with foil if resting for longer than that to keep them warm).
Nutrition Facts : Calories 346 kcal, Carbohydrate 6 g, Protein 30 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 98 mg, Sodium 717 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY PAN-SEARED PORK CHOPS
Learn how to cook perfectly seared pork chops by following our favorite recipe.
Provided by Cassie Marshall
Categories Main Course
Time 20m
Number Of Ingredients 4
Steps:
- First, dry the pork chops slightly by patting them down with the paper towels and season them on both sides with the italian herbs and the salt and pepper.
- Place your skillet on the stove over a medium to high heat and allow it to warm up. It might seem like a minor part of the recipe but it is really important not to be impatient with this step as this is what will help you to achieve the beautiful golden brown sear on your meat. Wait until the skillet is practically shimmering with heat and then (and only then) you can add the pork chops to the pan.
- Completely sear the underside of the pork chops and refrain from moving them or shifting their position once they've been placed in the skillet. After about 3 to 5 minutes (depending on the size of the pork chops they may require a few more on both sides) they should be a nice golden brown color on the side that's face down in the pan so you can flip them over and start to sear the other side.
- Check if your chops are cooked by piercing them with the meat thermometer until the tip reaches the center and check what temperature it is. Once the meat has reached 135°F you can remove the skillet from the heat.
- Allow the pork chops to rest for 10 minutes on a plate which will finish off the cooking process at which point the meat should have an internal temperature of around 145℉. Remember though, the size and thickness of the cuts will affect these timings.
Nutrition Facts : Calories 238 kcal, Fat 12 g, SaturatedFat 3 g, Sodium 64 mg, Cholesterol 89 mg, Protein 28 g, ServingSize 1 serving
CRISPY BREADED PORK CHOPS
With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
- Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
- Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
- Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
- Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g
CARIBBEAN PORK CHOPS WITH BANANA AND COCONUT MILK
From Favorite Brand Name Recipes Cookbook. Just reading this is making me hungry! Nice to serve on top of a bed of rice or shredded lettuce.
Provided by Oolala
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut banana in half crosswise, then legthwise.
- In a skillet, saute the banana in oil 30-45 seconds, shaking the skillet. Remove the banana.
- Add more oil to the skillet if necessary and brown the chops on each side, about 2-3 minutes.
- Stir in the garlic and ginger, saute lightly. Stir in coconut milk, water, chutney and cayenne.
- Spoon mixture over the chops. Cover and simmer 8-10 minutes. Stir in lime juice and remove from heat.
- Generously spoon the sauce over the chops and banana and serve with white rice or shredded lettuce.
Nutrition Facts : Calories 681.3, Fat 32, SaturatedFat 17, Cholesterol 124, Sodium 118.3, Carbohydrate 57.3, Fiber 2.1, Sugar 46.7, Protein 41.7
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- In a small bowl, combine the black pepper, salt, cayenne pepper, and mustard. Add 1 tablespoon of the oil and stir to mix well.
- Rub the chops on both sides with the spice mix. If desired, place the chops on a plate, cover, and refrigerate for up to 1 day (remove the chops from the refrigerator about 30 minutes before roasting).
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