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Skillet Pork Chops
5 from 27 votes

Skillet Pork Chops

These Skillet Pork Chops are pan-seared to develop a golden crust, then gently cooked covered to reach safe doneness while staying juicy. They're seasoned with salt, pepper, and optional smoked paprika, then served with a sauce made by searing cherry tomatoes in the same skillet, combined with chicken broth, apple cider vinegar, maple syrup, brown sugar, butter, and rosemary sprigs for a balanced, savory-sweet flavor.

Prep Time
10 mins
Cook Time
20 mins
Servings: 4 servings
Calories: 419 kcal
Course: Main Course
Cuisine: American

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:
    Cup of Yum
  1. Pat dry pork chops with a paper towel.
  2. Rub pork chops with 2 tablespoons of olive oil.
  3. In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.
  4. 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.
  5. Cook until golden, for about 2 to 3 minutes.
  6. 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.
  7. Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
  8. Let the pork rest for 5-10 minutes.
Make the Sauce:
  1. 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.
  2. Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
  3. 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.
  4. Taste and adjust for salt, acidity or sweetness.
  5. Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
  6. Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
  7. Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 419

% 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.