Best 5 Yummy Skillet Pork Chops Recipes

SKILLET PORK CHOPS

Steps:

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

THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY

Steps:

• Sprinkle the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper covering all sides then set aside for 30-minutes;
• While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt;
• After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides;
• In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop;
• Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn;
• Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)
• Remove the pork chops from the skillet and set aside (cover to hold heat);
• Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet;
• Stir in the honey then simmer until reduced by half;
• When reduced, add in the butter and stir until melted;
• Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them;
• Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.

YUMMY PORK CHOPS

Steps:

• In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
• Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

YUMMY SKILLET PORK CHOPS

Steps:

• In a large skillet, cook the chops in oil until no pink remains.
• Remove from skillet.
• Combine soup, sugar, vinegar, and garlic in skillet.
• Cook over high heat, stirring frequently, until it thickens.
• Place the chops back into skillet, turning to coat and heat through.
• Serve over rice.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.