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.