I love pork chops.  I don’t always grab them at the meat counter because they tend to cook out dry and a dry bite of pork is really not that awesome. I have recently found some great secrets for cooking a pork chop that keep it tender and juicy and delish!   So, here we go.

A pork chop is kind of an everyman’s meat, much like ground beef.  It is not super expensive and not super fancy.  But when cooked like this, you will feel like you are at a restaurant.  In fact, I often order pork chops when dining out because they are sublime- thick cut and covered in an interesting melange of saucy greatness. Mmmmmm!

Here are some of the basics: I mean SECRETS to a juicy pork chop:

Use 1-inch thick chops- can use thinner, but they cook faster so keep your thermometer close by. Can have a bone or not; I have used both.

Season the chops with Salt and Pepper and let sit out for 30 minutes before you cook them.

Make a yummy spice rub to season - see my ideas below. You can follow my recipe or add another spice you love like cumin or oregano or a red chile pepper.

Oh, and dry the pork chops with a paper towel before you rub both sides of the chop with the spice rub.

Sear one side until golden.  Then flip, TURN down the heat and COVER and cook til an instant thermometer reads 145 when inserted into thickest part of the chop.

Transfer the chops to a plate and cover with foil and let rest for 5 minutes.

Make a sauce in your pan and slide the chops back into the pan so they can soak up the pan goodness.

Ok, y’all those are some of the laws for a tender pork chop.

One more idea for you. The first time I made these I used 1 cup white wine instead of the chicken broth and the sauce was divine. I have also made the recipe with the chicken broth, and they are also very good. Just depends on what you have around the house, really. The secret is to make that sauce and slide those choppers back into it. The sauce adds just the right touch of yum to an already nicely cooked pork chop.

Ingredients

• 4 Pork chops, about 1-inch thick

• Salt and pepper to taste

• 1 tablespoon flour

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1/2 tsp smoked paprika

• 1 Tablespoon Olive Oil

• 1 cup chicken stock

• 1 tablespoon apple cider vinegar

• 2 tsp. honey or brown sugar

• 1 tablespoon butter

• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Take the pork out of the refrigerator and season on both sides with salt and pepper. Set the chops aside to rest for 30 min.

2. Make the spice rub. In a small bowl, mix the flour, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the chops dry then rub both sides of the chops with the spice rub.

3. Heat the oil in a medium skillet over medium-high heat. As soon as the oil is hot, add the pork. Cook until golden, 2-3 minutes.

4. Flip the pork and reduce the heat to low then cover the skillet with a lid.

5. Cook 6-12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop.

6. Since the cook time depends on the thickness of the chops, check at 5 minutes then go from there, checking every 2 minutes. If you don't have an instant read thermometer, you will know they are done when the juices run clear.

7. Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

8. Make a Pan Sauce

9. While the pork rests, make the pan sauce. Increase the heat to medium high then add the chicken stock, vinegar and honey. Use a wooden spoon to scrape up the stuck bits of pork. Bring to a simmer and cook until reduced by half. Taste, then adjust the seasoning with salt, more vinegar or honey. Take the skillet off the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back in the pan and spoon some of the sauce on top. Scatter fresh parsley over the pork, then serve.