Pork

The Best Juicy Skillet Pork Chops
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The Best Juicy Skillet Pork Chops

I was looking for a variation of how I usually cook porkchops and found this it was really good. From inspired taste

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.

You Will Need

4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder, see our homemade chili powder recipe

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon neutral oil like avocado oil or vegetable oil

1 cup low-sodium chicken stock, see our homemade chicken stock recipe

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

1 Sliced apple

Directions

  • PREPARE PORK CHOPS
  • 1. Take the pork chops out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of salt per pork chop. Set the chops aside to rest for 30 minutes.
  • 2. Meanwhile, make the spice rub. Mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper in a small bowl.
  • 3. After 30 minutes, use a paper towel to dry the pork chops, then rub both sides of the chops with the spice rub.
  • 4. 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.
  • 5. Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until it sizzles and browns slightly, about 30 seconds.
  • 6. Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
  • 7. Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
  • MAKE PAN SAUCE
  • While the chops rest off of the heat, add chicken stock, a little bit of apple cider vinegar and sliced apples to the skillet.
  • Bring everything to a simmer, and then reduce by about half. When it has reduced, slide the pan away from the heat and swirl in some butter.
  • Grab your chops and place them back into the skillet. You can add them whole or sliced. We love adding them sliced since the pan sauce gets all over the meat.
  • And that’s it, our no-fail method for cooking juicy and tender pork chops.

Adam and Joanne’s Tips

  • What pork chops to use: We call for 1-inch thick chops in the recipe, but you can use thinner or thicker chops as a substitute. Keep in mind that thinner chops will cook much quicker, so keep your thermometer close by. Bone-in chops are an excellent option, too. The bone will add a minute or two of extra cook time.
  • Can I use my favorite spice rub? Yes, absolutely. Just make sure the spice rub is salt-free.
  • Gluten-free: If you don’t want to use the flour, it’s okay. The crust won’t be as even, but skipping the flour and just rubbing the spices over the pork will still taste great.
  • Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

Steve Note: Mine chops from Butcherbox about 2″ thick so it took a little longer and I chose their suggestion slicing and then adding into pan. I prefer thicker so added a little corn starch to thicken the sauce. Served with roosted Honey nut squash

NUTRITION PER SERVING Serving Size 1 pork chop / Calories 369 / Total Fat 14.3g / Saturated Fat 5.1g / Cholesterol 138.8mg / Sodium 767mg / Total Carbohydrate 11.6g / Dietary Fiber 1.4g / Total Sugars 4.4g / Protein 46.1g

AUTHOR:  Adam and Joanne Gallagher

How to cook pork chops so that they are juicy and tender

Tip #1: Don’t cook chops straight from the refrigerator. Thirty minutes before you cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Tip #2: Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Tip #3: Rub the chops with spices and some flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend suggested in the recipe below or try this cajun seasoning. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so that they brown evenly.

Tip #4: Sear on one side, flip, and then cover with a lid. We use this trick a lot — it’s how we cook chicken breasts so they are juicy, and we use the same concept when grilling meat. First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender

Tip #5: Let the cooked chops rest. When they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes, all the juices inside the chops will have distributed around the meat.

How to tell when pork chops are done

Pork is done when an internal thermometer reads 145° F. Depending on how thick the chops are, you might need to subtract or add a few minutes from the suggested cook times in our recipe below.

If you look closely, the pork chop in the back of the pan (pictured above) is thicker than the one in the front. When we were cooking them, we removed the thinner chop first since it reached 145° F a few minutes before the thicker chop. So if your chops aren’t all the same thickness or size, it’s best to check the temperature of each chop and remove them as they finish cooking.

Pan-Roasted Juniper and Thyme Pork Chops
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Pan-Roasted Juniper and Thyme Pork Chops

Lyn and I took a vacation in Booth Bay area Maine back in 2020, we rented a small cabin in a cluster. There were about 6 scattered through the property. Looking out over the harbor and eating a great meal. I had pork chop which was prepared in a Juniper berry based brined. I was so impressed that I asked the chef how he created. He quickly rattled off the ingredients and I tried to duplicate. Came close but never hit it on the nose. I tried many variations of my recipe Pan Fried Pork Chops With Juniper and Rosemary.

Anyway I became a fan of juniper berry and while searching for some Ideas I came up with this we both liked this and will ad my tweaks to our rotation. I’ll add notes as to some changes I made.

The ultimate moist and flavorful pork chops. Well worth the time! Recipe by jmjodar  https://www.allrecipes.com/recipe/284395/pan-roasted-juniper-and-thyme-pork-chops/

Note: First only had two thick ButcherBox pork chops so i sort of cut ingredients in halve below is the full recipe.

Ingredients

  • 4 cloves garlic divided
  • 2 cups water
  • 1 cup kosher salt
  • 1 cup white sugar
  • 2 teaspoons juniper berries Steve Note: I did not cut this in half
  • 2 teaspoons whole black peppercorns
  • 2 sprigs fresh thyme, divided Steve Note: I did not cut this in half
  • 5 cups ice Steve Note: did not use Ice
  • 4 (1-inch thick) bone-in pork chops Steve Note: Only had 2 chops
  • 3 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • sea salt to taste

Directions

  1. Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
  2. Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Steve Note: I had errand to run so I left on the stove t cool skipped the ice then refrigerated until ready to brine the chops. The next morning I added pork chops in plastic bag, sealed, and chilled in the refrigerator for 8 to 12 hours.
  3. Remove chops from the brine and pat dry. Discard brine.
  4. Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet. Steve Note: just used my cast iron pan.
  5. Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
  6. Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
  7. Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
  8. Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

Next time I’ll try crunching the juniper berries bringing out more of the flavor.

Easy Honey Garlic Pork Chops
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Easy Honey Garlic Pork Chops

Juicy honey garlic pork chops with caramelized edges ready and on your table in less than 15 minutes! smothered in the best 4-ingredient sauce!

I had some center cut pork chops from ButcherBox and I was wondering what to do with it. Maria had given us some Mike Hot Honey so I though honey mustard but after checking out a few recipes on line I decide to modify this one from Café Delites. I only had two chops so I split them in half. I think next time I won’t cut in half. Anyway this was pretty darn good.  

This Honey Garlic Pork Chops Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce!

INGREDIENTS

  • 4 pork chops bone in or out
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup honey Steve Note: I used Mike’s Hot Honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

How

  1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
  2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
  4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
  5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Optional

Baked Pork Chops:

  1. Preheat oven to 390°F | 200°C.
  2. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side — get them crisp.
  3. Remove chops and make your sauce following the recipe above (Step 3).
  4. Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness.
  5. Broil/grill for 2 minutes to get those caramelized edges!

Butcher Box

If your interested in great grass fed beef plus chicken, pork seafood and more check it out.

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Sweet Basil Rubbed Pork Tenderloin with Horseradish Cranberry Sauce and Japanese Sweet Potato
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Sweet Basil Rubbed Pork Tenderloin with Horseradish Cranberry Sauce and Japanese Sweet Potato

Lyn and I decided this will be added to our rotation so here it is again with slightly different twist .

Want to thank Martha for sharing this with us.

Extremely simple to prepare and cook, tender and delicious.

INGREDIENTS

  • 1 pork tenderloin (1 to 1 1/2 pounds)
  • 1 to 2 tablespoons spices or seasonings (See Recipe Note)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon vegetable oil

How

  • Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.
  • Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.
  • Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
  • Roast the pork for 10 minutes. Place the pork in the pan. (It’s fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.
  • Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
  • Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

RECIPE NOTES

  • Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices.
  • I used a basil blend rub.
Maria Makes 30 Minute Pork Piccata
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Maria Makes 30 Minute Pork Piccata

Maria had to leave Texas and came to live with us, she had very little experience cooking so I took on the challenge. She is a bit queasy when it comes to raw food so a pair of gloves and a few breath we were on our way. The other night we made Pork Piccata and she really enjoy the flattening of the meat, works out some pent up energy.

Anyway, this was quick, easy,  delicious and a good choice. You could do veal and chicken the same way.

INGREDIENTS

  • 1 1/4 pound Pork Tenderloin
  • ½ cup all-purpose flour or I used cornstarch to make gluten free
  • 3 Tablespoons Olive corn oil
  • 3 Tablespoons unsalted butter
  • 2 cloves garlic thinly sliced
  • ¼ cup dry vermouth or white wine or rice cooking wine
  • 3 Tablespoons lemon juice
  • 1/2 cup chicken broth
  • 2 Tablespoons capers drained
  • 2 Tablespoons minced flat leaf parsley
  • Salt and freshly ground pepper
  • If you like a thicker sauce add a little cornstarch dissolved in water at end and cook to thickened.
  • Want to get fancy garnish with fresh Lemon slice

How

Slice pork into 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)

Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.

In a large frying pan over medium-high heat, warm 2 Tbsp. of the olive oil.

Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.

Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.

Drizzle the sauce over pork and serve immediately. I like to put in pan and toss to coat.

Pizza Night
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Pizza Night

I love the Portland Pie Company dough especially the Beer dough, always, well most always, have a few bags in freezer so when the urge hits me I can satisfy it. Around me Big Y carries. I have found that I get better results if I let it sit on counter for a short while before spinning it out. I don’t let it rise much more than it does in the refrigerator. The thing I love about Pizza is you can make it with any toppings you want.

Todays was shredded asparagus, cherry tomatoes, sweet Italian sausage, honey nut squash Lyn’s pasta sauce and of course two kinds of cheese. Yup another clean out the frig meal.

I preheat the oven with Pizza stone in it to 475 (lower middle rack) in the meantime I spin out the dough. when the oven is at temp I take the stone out and slide the dough on to it than add sauce and the rest of the toppings. this gives the bottom a quick start before sliding it into the oven for 10 to 12 minutes. I like to give it a 180 turn half way through. I like mine on the well done side so when the cheese starts to brown slightly my mouth starts to water.

Pork Sirloin Roast with Roasted Asparagus and Delicata Squash
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Pork Sirloin Roast with Roasted Asparagus and Delicata Squash

I don’t have much experience with this cut but ButcherBox had it as a choice so I thought I’d give it another try. Found this and it looked good.

It doesn’t get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep!

ButcherBox Give Your Friends Free Ground Beef for Life & $30 Off!

 Author Blair Lonergan

Ingredients

  • 1 (3 lb.) boneless pork sirloin roast
  • 3-4 tablespoons all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, dried parsley flakes, minced onion and dried basil) Steve Note: I used combo of 3/4 Italian Seasoning and 1/4 sweet basil seasoning because it was there in front of me and I was to lazy to make my own.
  • 2 tablespoons vegetable oil
  • ¼ cup sweet orange marmalade (or more, as needed)
  • Optional garnish: chopped fresh parsley or thyme

Instructions

  • Pat pork dry with paper towels. Liberally season pork on all sides with all-purpose seasoning. Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  • Adjust oven rack to middle position and heat oven to 300° F. Heat oil in a large cast iron skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes.
  • Spread orange marmalade on top of the pork. Transfer to the oven and roast until pork registers 140-145° F on an instant-read thermometer, about 50 minutes – 1 hour.
  • Transfer pork to a cutting board and let rest for at least 10-15 minutes. Thinly-slice the pork and garnish with fresh herbs, if desired.

Notes

  • If your pork roast is tied with butcher’s string, leave the strings on the pork throughout the cooking process. Snip the strings when you’re ready to slice the meat.
  • If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
  • The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
  • Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
  • Garnish with chopped fresh parsley or thyme for a bright, colorful touch at the end.

Nutrition

Serving: 1/6 of the roast | Calories: 329kcal | Carbohydrates: 9g | Protein: 52g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 508mg | Potassium: 905mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

<strong>Herb-Crusted Pork Sirloin Roast</strong>
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Herb-Crusted Pork Sirloin Roast

My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!

Ingredients

  • 1 (2 1/2 pound) boneless pork sirloin roast
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons finely grated lemon zest
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon coarsely ground black pepper

Directions

Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.

Step 2 Preheat the oven to 350 degrees F (175 degrees C).

Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.

Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).

Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.

Fruited Pork Chops
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Fruited Pork Chops

Ingredients

1/2 cup raisins chopped

1/4 cup chopped orange

1/4 cup bread crumbs

4 Pork chops cut with pocket

2 TBS cooking oil

1/4 cup orange juice

1/2 cup water

Sprinkle of nutmeg.

How

Mix Raisins, Nutmeg orange and bread crumbs together and stuff in pocket

Brown each side in cooking oil

pour juice and water over chops

Simmer on low for 45 minutes to 1 hour until done..

Apricot Glazed Pork Tenderloin
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Apricot Glazed Pork Tenderloin

Ingredients

  • 1 – 1 1/2 pound pork tenderloin
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 tablespoons dry white wine Pinot Grigio used
  • 1 teaspoon fresh thyme
  • 1/2 cup chicken stock
  • 1/2 cup apricot preserves
  • 1 tablespoon Dijon mustard

Instructions

  • Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
  • Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
  • Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes. 
  • In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:145° medium rare, 150° medium, 155-160° well done/no pink
  • Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.