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Category: Pork
Prep Time: Cook Time: Total Time:
4 chops about 1" thick
salt to taste
1 Tbsp all-purpose flour
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1 Tbsp olive oil
1 cup chicken stock
1 Tbsp apple cider vinegar
2 tsp honey or brown sugar
1 Tbsp butter
2 Tbsp parsley, fresh chopped, optional
1. Season both sides of the chops with salt and pepper, about 1/4 tsp salt per chop. Set chops aside and let rest for 30 minutes.
2. Make the spice rub in a small bowl while chops are resting. Mix flour, smoked paprika, chili powder, garlic and onion powder. After 30 minutes pat chops dry with a paper towel, then rub both sides with the spice rub.
3. Heat the oil in a skillet (with lid) over med-high heat. As soon as the oil is hot and shimmery, add the pork. Cook until golden approx 3-4 minutes.
4. Flip the chops to put the seared side up. Reduce heat to low to med then cover with lid and cook 15 minutes or until meat thermometer reads 145 degrees.
5. Transfer chops to a plate and loosely cover with foil. Let pork rest at least 5 minutes.
6. While the pork rest make the pan sauce. increase heat to med-high and add chicken stock, vinegar, and honey. Use a wooden flat spoon to scrape the bottom of the skillet. Bring to a simmer and cook until reduced by half. Taste and add more salt, vinegar or honey if needed.
7. Slide the skillet off the heat and when sauce is no longer simmering, swirl in the butter.
8. Slide chops back into skillet and spoon sauce over top (leave chops whole or slice) scatter fresh parsley.
Recipe Source: inspiredtaste.net
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Chops - Skillet Pork
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Category: Pork
Prep Time: Cook Time: Total Time:
4 chops about 1" thick
salt to taste
1 Tbsp all-purpose flour
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1 Tbsp olive oil
1 cup chicken stock
1 Tbsp apple cider vinegar
2 tsp honey or brown sugar
1 Tbsp butter
2 Tbsp parsley, fresh chopped, optional
1. Season both sides of the chops with salt and pepper, about 1/4 tsp salt per chop. Set chops aside and let rest for 30 minutes.
2. Make the spice rub in a small bowl while chops are resting. Mix flour, smoked paprika, chili powder, garlic and onion powder. After 30 minutes pat chops dry with a paper towel, then rub both sides with the spice rub.
3. Heat the oil in a skillet (with lid) over med-high heat. As soon as the oil is hot and shimmery, add the pork. Cook until golden approx 3-4 minutes.
4. Flip the chops to put the seared side up. Reduce heat to low to med then cover with lid and cook 15 minutes or until meat thermometer reads 145 degrees.
5. Transfer chops to a plate and loosely cover with foil. Let pork rest at least 5 minutes.
6. While the pork rest make the pan sauce. increase heat to med-high and add chicken stock, vinegar, and honey. Use a wooden flat spoon to scrape the bottom of the skillet. Bring to a simmer and cook until reduced by half. Taste and add more salt, vinegar or honey if needed.
7. Slide the skillet off the heat and when sauce is no longer simmering, swirl in the butter.
8. Slide chops back into skillet and spoon sauce over top (leave chops whole or slice) scatter fresh parsley.
Recipe Source: inspiredtaste.net
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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