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Close-up of a perfectly cooked, tender and juicy pork chop coated in a rich, glossy glaze with fresh herbs.

Tender and Juicy Pork Chops with Pan Sauce

Learn how to cook pork chops that are tender and juicy every time. This recipe includes a simple spice rub and a quick pan sauce for a flavorful weeknight dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 chops
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

Pork Chops
  • 4 pork chops about 6 ounces each, 1-inch thick
  • salt to taste
Spice Rub
  • 1 tablespoon all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon avocado oil or vegetable oil
Pan Sauce
  • 1 cup low-sodium chicken stock
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey or brown sugar
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh parsley optional

Equipment

  • Skillet with a lid
  • Small bowl
  • Tongs
  • instant-read thermometer
  • Plate
  • aluminum foil
  • Wooden spoon

Method
 

  1. Take the pork chops out of the refrigerator and season both sides with salt. Let them rest at room temperature for 30 minutes.
  2. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper.
  3. After 30 minutes, pat the chops dry with paper towels, then rub the spice mixture all over.
  4. Heat the oil in a skillet with a lid over medium-high heat. When the oil is hot and shimmery, add the pork. Cook until golden, 2 to 3 minutes.
  5. Flip the pork. If the chops have a fat edge, use tongs to hold them upright until the fat sizzles and browns, about 30 seconds.
  6. Reduce the heat to low, then cover the skillet. Cook for 6 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 145°F. Start checking for doneness at 5 minutes, then every 2 minutes after.
  7. Transfer the pork chops to a plate, then loosely cover them with aluminum foil. Let the pork rest for 5 minutes.
  8. Increase the heat to medium-high in the same skillet, then add the chicken stock, vinegar, and honey. Bring the sauce to a simmer and cook until reduced by half. Use a wooden spoon to scrape the bottom of the pan. Taste, then adjust with additional salt, vinegar, or honey.
  9. Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
  10. Return the pork chops to the pan and spoon the sauce over them. Or slice the chops and toss the slices in the sauce. Sprinkle with fresh parsley and serve.

Notes

This recipe focuses on achieving tender and juicy pork chops through proper resting and cooking techniques. The spice rub adds flavor, and the pan sauce complements the pork beautifully.

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