Pork Chop Recipe

Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are! Jump to the Juicy Skillet Pork Chops Recipe

Easy Honey Garlic Pork Chops Recipe

Easy Honey Garlic Pork Chops made simple, with the most amazing and addictive 4-ingredient honey garlic sauce that is so good you’ll want it on everything! Quick and easy to make, your new family favourite pork recipe is here!

Prep: 10min

Total: 22min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 332 kcal, Carbohydrate 15 g, Protein 29 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 104 mg, Sodium 68 mg, Sugar 14 g, servingSize 1 serving

Ingredients:

• 4 pork chops (bone in or out)
• Salt and pepper, (to season)
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 6 cloves garlic, (minced)
• 1/4 cup honey
• 1/4 cup water ((or chicken broth))
• 2 tablespoons rice wine vinegar ((or apple cider vinegar, or any white vinegar))

Instruction:

1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

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.

Prep: 30min

Total: 45min

Yield: Makes 4 servings

Serving Size: 1 pork chop

Nutrition Facts: servingSize 1 pork chop, calories 369, Fat 14.3g, Saturated Fat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g

Ingredients:

• 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 recipe
• 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
• 1 cup low-sodium chicken stock, see our homemade chicken stock recipe
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley, optional

Instruction:

1. 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.
2. 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.
3. After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
4. 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.
5. 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.
6. 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.
7. Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
8. 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.
9. Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
10. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
11. 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.

Parmesan-Crusted Pork Chops

Pork chops might seem tricky to get right, but it’s actually pretty simple with a 2-step process of browning the pork chops in the skillet first before baking. With this easy pork chop recipe, we’ll give you step-by-step directions on how to cook boneless pork chops so you can have a delicious dinner on the table in 30 minutes with only 5 ingredients. The trick is to dip each pork chop into the egg mixture and then add it to the breadcrumb and parmesan cheese mixture for a tasty coating that helps keep the pork chops moist and juicy. Stretch your culinary muscles when you master the perfect pork chop meal.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 290 , Carbohydrate 5 g, Cholesterol 125 mg, Fat 2 1/2 , Fiber 0 g, Protein 30 g, Saturated Fat 5 g, servingSize 1 Serving, Sodium 290 mg, Sugar 0 g, Trans Fat 0 g

Ingredients:

• 1 egg
• 1 tablespoon water
• 1/4 cup Progresso™ Italian style bread crumbs
• 1/3 cup grated Parmesan cheese
• 4 boneless pork loin chops, 3/4 inch thick (4 to 5 oz each)
• 1 tablespoon olive oil

Instruction:

1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; place cooling rack in pan.
2. In shallow bowl, beat egg and water with fork or whisk. In another shallow bowl, stir bread crumbs and Parmesan cheese until well blended.
3. Dip each pork chop into egg mixture; coat with bread crumb mixture.
4. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 1 to 2 minutes, turning once, until golden brown. Place pork chops in pan.
5. Bake 13 to 18 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 145°F.

Pork Chops

The garlic butter on these oven-baked Pork Chops make this one heavenly dinner.

Prep: 10min

Total: 30min

Yield: 4 serving(s)

Nutrition Facts: calories 469 Calories, Fat 41 g, Saturated Fat 20 g, Trans Fat 1 g, Cholesterol 135 mg, Sodium 351 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 23 g

Ingredients:

• 4 pork loin chops
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. freshly minced rosemary
• 2 cloves garlic, minced
• 1/2 c. (1 stick) butter, melted
• 1 tbsp. extra-virgin olive oil

Instruction:

1. Preheat oven to 375°. Season pork chops generously with salt and pepper.
2. In a small bowl mix together butter, rosemary, and garlic. Set aside.
3. In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
4. Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.

PORK CHOP | EASIEST WAY TO MAKE TENDER & JUICY PORK CHOP

FAQ

What is the best method to cook pork chops?

How do I cook pork chops so they don’t dry out?

What is the secret to juicy pork chops?

What is the best way to cook pork chops to keep them tender?

1. Soaking the chops in a brine.
2. Resting them after cooking.
3. Finishing them in a low oven.
4. Cooling the pan of seared chops by adding a liquid such as cider.
5. Roasting them on top of vegetables so as to protect one side from the intense heat.