Juicy Skillet Pork Chops Recipe

Juicy Skillet Pork Chops

I’ve been on a pork roll lately! So many yummy pork-filled recipes added to the blog and many more to come. I mentioned in a previous post about how I didn’t eat much pork growing up. So, once I started cooking for myself, I discovered all the awesome things you can make with it. And pork chops are at the top of that list! This Juicy Skillet Pork Chops Recipe has become one of my favorite ways to make pork chops.


PREPARING THE PORK CHOPS

This recipe is for six big, juicy pork chops that are about five ounces each. I like to sprinkle each pork chop with a simple mixture of salt and pepper to begin with. And then let them sit at room temperature for 15-30 minutes. Letting the pork chops come to room temperature allows them to cook more evenly all around. And the salt and pepper will soak through the meat in that time as well. Right before cooking the pork chops, you’ll dip them into a seasoned floury mixture that consists of chicken bouillon, paprika, garlic powder and flour.

COOKING THE PORK CHOPS

I love cooking pork chops in a skillet because it’s quick, easy, and gives them a nice golden-brown layer. The seasoned flour mixture helps with the extra color, crispness and flavor. After heating the oil in the skillet, you’ll add the pork chops side by side and cook for about 3 minutes until brown on one side. You’ll then flip the pork chops, cover the skillet with a lid and continue heating until they’re completely cooked through. It should take no longer than 12-15 minutes. Don’t overcook to ensure the pork chops remain juicy!

Juicy Skillet Pork Chops

MAKING THE SKILLET SAUCE

The best part about this recipe is the amazing, savory skillet sauce! It’s full of chicken broth, butter, vinegar, cornstarch, honey and the leftover pork chop juices! You’ll simply bring the ingredients to a bubbling simmer, stirring continuously. You’ll end up with a thickened, flavorful sauce that will complement the pork chops perfectly! Once the sauce is made, add the pork chops back into the skillet and make sure they’re drenched well for that extra juicy flavor!

Juicy Skillet Pork Chops

JUICY SKILLET PORK CHOPS

These juicy skillet pork chops go amazing paired with…..you guessed it…. mashed potatoes! The skillet sauce has almost a gravy like consistency that would be perfect on mashers. So, in my opinion, they’re a must with this recipe! If your mouth is watering looking at these juicy pictures, just wait until you actually get a taste! Read on to see the full recipe for these Juicy Skillet Pork Chops. Happy eating!



Need some side dish inspiration? Check out these recipes below!

  1. Parsley & Garlic Mashed Potatoes
  2. Stuffed Roasted Tomatoes
  3. Twice Baked Potato Casserole

Juicy Skillet Pork Chops Recipe

Course: Main CourseDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cook time

25

minutes
Calories

583

kcal

These Juicy Skillet Pork Chops are drenched in the most mouthwatering skillet sauce. An easy, quick and delicious way to make pork chops!

Ingredients

  • 6 boneless pork chops (about 5 oz each)

  • 1-2 tsp salt

  • 1-2 tsp black pepper

  • 2 Tbs flour

  • 1 Tbs chicken bouillon

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 2 Tbs olive oil

  • FOR SKILLET SAUCE
  • 1 cup chicken broth

  • 2 Tbs salted butter

  • 1 Tbs cornstarch

  • 1 Tbs vinegar

  • 1-2 tsp honey

Directions

  • Sprinkle both sides of pork chops with salt and pepper. Let sit at room temperature for 15-30 minutes
  • Mix the flour, bouillon, paprika, and garlic powder in a bowl. Coat both sides of the pork chops with the mixture
  • In a large skillet, heat the olive oil on med-high heat until glistening hot
  • Add all the pork chops to the skillet and sear for about 3 minutes until brown on one side
  • Flip all the pork chops and lower the heat to med-low
  • Cover the skillet with a lid and let cook about 12-15 minutes until cooked through
  • Remove the pork chops from the skillet and set aside to rest for now. Leave any juices left behind from the pork chops in the skillet
  • While pork chops are resting, prepare the sauce in the same skillet. Add the chicken broth, butter, cornstarch, vinegar and honey to the skillet with the leftover pork chop juices. Mix well
  • Increase the heat to high and bring the sauce to a bubbling simmer. Once it starts bubbling, lower the heat again and stir continuously until the sauce thickens
  • 10. Add the pork chops back into the skillet. Drench each pork chop with the skillet sauce and sprinkle with parsley if desired
  • 11. Serve with mashed potatoes, rice or vegetables

Notes

Nutrition Facts

6 servings per container


Calories583

  • Amount Per Serving% Daily Value *
  • Total Fat 20.5g 32%
    • Saturated Fat 7.2g 36%
  • Cholesterol 253mg 85%
  • Sodium 1134mg 48%
  • Amount Per Serving% Daily Value *
  • Potassium 1466mg 42%
  • Total Carbohydrate 6.3g 3%
    • Dietary Fiber 0.5g 2%
    • Sugars 2.2g
  • Protein 88.5g 177%
  • Calcium 2%
  • Iron 24%
  • Vitamin D 13%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

4 Comments

  1. Pingback: Homemade Pork Gyoza Recipe - Eyes Closed Cooking

  2. Pingback: Twice Baked Potatoes Recipe - Eyes Closed Cooking

  3. Pingback: Creamy Bacon & Kielbasa Pasta Skillet - Eyes Closed Cooking

  4. Pingback: Creamy & Refreshing Potato Salad Recipe - Eyes Closed Cooking

Leave a Comment

Your email address will not be published.

*