Skillet Pork Chops
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Servings
4 servings
-
Calories
419 kcal
-
Course
Main Course
-
Cuisine
American
Skillet Pork Chops
Description
Skillet Pork Chops begin with dry-seasoned pork chops rubbed with olive oil and a mix of salt, black pepper, and optional smoked paprika. The chops are seared over medium-high heat until golden on the first side, flipped and cooked briefly, then covered to finish cooking gently until reaching 145°F internal temperature, which helps retain juiciness. After resting, the pan is used to make a sauce featuring lightly charred cherry tomatoes, chicken broth, vinegar, a touch of sweetness from maple syrup and brown sugar, butter, and aromatic rosemary.
The sauce captures the pan flavors and complements the pork chops with its mix of acidity, sweetness, and herbaceous notes. These pork chops pair well with vegetables, grains, or potatoes for a balanced meal. Resting ensures the meat juices redistribute, producing tender results.
Ingredients
- 4 pork chops boneless or bone-in
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 teaspoon smoked paprika optional
Sauce:
- 6 cherry tomato
- 1 cup chicken broth low-sodium
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 4 rosemary sprigs
- 2 tablespoons parsley optional, chopped, fresh
Instructions
Prepare the Pork Chops:
- Pat dry pork chops with a paper towel.
- Rub pork chops with 2 tablespoons of olive oil.
- In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.
- Place a medium skillet (to which you have a lid for) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot add the pork.
- Cook until golden, for about 2 to 3 minutes.
- Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer.
- Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
- Let the pork rest for 5-10 minutes.
Make the Sauce:
- Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.
- Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
- Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.
- Taste and adjust for salt, acidity or sweetness.
- Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
- Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
- Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 444mg | 19% |
| Potassium | 618mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
