If you have lost faith in being able to cook pork chops without drying them out, try again with this quick, simple, and delicious dish. As you can imagine, the spice rub of chili powder, garlic powder, onion powder, and smoked paprika brings so much flavor to the pork, and then they are smothered in a beautiful, simple sauce. If you are leary of over cooking your pork, make sure to use a thermometer to ensure your success. Enjoy!
4 pork chops, 1-inch thick
salt to taste
1 Tbsp. all-purpose flour (I used chickpea flour)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 tsp. black pepper
1 Tbsp. olive oil
1 C. chicken stock
1 Tbsp. apple cider vinegar
2 tsp. honey or brown sugar
1 Tbsp. butter
2 Tbsp. fresh chopped parsley
Remove pork chops from the refrigerator and season both sides with salt and pepper. Set aside for 30 minutes. Meanwhile make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika. 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 medium skillet(with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes. Flip the chops, reduce the heat to low then cover with lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. Transfer chops to a plate then cover loosely with foil. Let rest for 5 minutes.
While the chops, rest 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 to a simmer and cook until reduced by half. Taste then adjust but adding salt, more vinegar or honey. Slide the skillet off the heat and when the sauce is no longer simmering, swirl in the butter. Slide the chops back into the pan and spoon some of the sauce on top. Top with chopped parsley.
