Ingredients
- 4 pork chops about 1 inch thick and 6-7 oz each
- Salt to taste
- 1 Tbsp all purp flour
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 Tbsp olive oil
- 1 cup low sodium chicken stock
- 1 Tbsp apple cider vinegar
- 2 tsps honey or brown sugar
- 1 Tbsp butter
- 2 Tbsp chopped fresh parsley
Preparation
Step 1
Take the pork chops out of the refrigerator and season on both sides with salt and pepper. we use just less than 1/4 tsp of fine salt per pork chop. Set the chops aside to rest for 30 mins.
Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, onion powder, and smoked paprika.
After 30 mins, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
Heat the oil in a med skillet with lid over med high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2-3 mins. 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
Reduce the heat to low then cover the skillet with a lid. Cook 6-12 mins or until an instant read thermometer reads 145 when inserted into the thickest part of the chop.
Transfer the chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
MAKE A PAN SAUCE
While the pork rests, make the pan sauce. Increase the heat to med high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan. Bring to a simmer and cook until reduced by half.
Taste, then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve