Ingredients
Equipment
Method
- Take the pork chops out of the refrigerator and season both sides with salt (a little less than 1/4 teaspoon per chop). Let them rest at room temperature for 30 minutes.
- In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, pat the chops dry with paper towels, then rub the spice mixture all over them.
- 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.
- Flip the pork so that the seared side is facing up. Use tongs to hold chops with a fat edge upright until the fat sizzles and browns, about 30 seconds.
- 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. If you do not have a thermometer, the pork chops are done when the juices run clear when cut into.
- Transfer the pork chops to a plate, then loosely cover them with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce in the same skillet. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan to lift any stuck bits of pork. Taste, then adjust with additional salt, vinegar, or honey.
- Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
- 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.
Nutrition
Notes
You can use thinner or thicker chops, but remember that thinner chops cook faster. Bone-in chops are a good choice; the bone adds a couple of extra minutes to the cooking time. If you skip the flour, the crust will not be as even, but the flavor will still be good.