Tangy Skillet Pork Loin Chops
Here's a pretty simple way to make pork loin chops with a beautiful tangy pan sauce. Even though these cuts are rather lean, you can get them to be very tender and juicy using this method. These chops pair very well with roast veggies, mashed potatoes, and rice pilafs. Leftover, they're great fillings for sandwiches.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings
- 4 pork loin chops
- salt and pepper
- 1 Tbsp all-purpose flour
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 Tbsp oil
- 1 cup chicken stock
- 1 Tbsp cider vinegar
- 2 tsp honey
- 1 Tbsp butter
- Season the pork chops* with salt and pepper on all sides and allow to rest for 30 minutes.
- Pat the chops dry all over.
- Mix together the flour, garlic powder, chili powder, and paprika. Sprinkle all over the chops.
- Heat oil in medium skillet over medium-high heat. Add pork and cook a few minutes, then flip over. Reduce the heat to low and cover skillet with a lid. Cook 10 to 12 minutes, until internal temperature is 145 degrees F.
- Transfer chops to a plate and cover loosely with foil to keep warm. Pour stock, vinegar and honey into pan and bring up to high heat, scraping the bottom of the pan with a wooden spoon. Simmer until it's reduced by half.
- Shut off the heat and swirl in the butter.
- Spoon the pan sauce over the pork chops. Serve immediately.
*Make sure you don't use your chops straight out the fridge. Allow them to rest at room temperature for about 30 minutes. This ensures even cooking and more tender meat.
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