THE BEST JUICY SKILLET PORK CHOPS
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.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, 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 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.
- 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 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.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- 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 the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
SKILLET PORK CUTLETS
Super easy and tastes fantastic!!
Provided by Linda Mayfield
Categories Pork
Time 35m
Number Of Ingredients 7
Steps:
- 1. Heat oil in skillet, medium heat. Lightly brown cutlets, onions and salt/pepper. Combine soup, ketchup and worcestershire, pour over cutlets. Cover and simmer 25 to 30 mins, or until cutlets are tender.
PORK CUTLETS
Steps:
- In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
- Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
- Serve with potato and leeks
SKILLET PORK CHOPS
Skillet pork chops with onions, peppers, mushrooms and a fire roasted tomato sauce over white rice...can you say "YUMMY"! This is a quick and easy meal that tastes like you spent hours making it when you really just added everything to one skillet and let it simmer.
Provided by Carrie September
Categories Pork
Time 30m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large non-stick skillet on med-high heat.
- Season the pork chops with the garlic salt and add to the pan.
- Brown the pork chops for several minutes, turning once to brown both sides.
- Add the peppers, onions and mushrooms to the skillet and cook them until they get soft but not browned, you may need a little more olive oil.
- Add the red wine, stir and bring to a boil for a couple minutes to burn off the alcohol.
- Add the diced tomatoes, water and chicken base, stir and bring back to a boil for a couple minutes.
- Stir in the butter until it melts, cover, reduce heat to low and simmer for about 10 minutes to finish cooking the pork chops.
Nutrition Facts : Calories 458, Fat 32.9, SaturatedFat 13.2, Cholesterol 105.6, Sodium 84.9, Carbohydrate 10.6, Fiber 2.1, Sugar 3.8, Protein 25.9
ITALIAN PORK CUTLETS
Make and share this Italian Pork Cutlets recipe from Food.com.
Provided by sunny_day
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet on medium heat.
- Add meat.
- Cook until browned on both sides.
- Add tomato sauce, mushrooms, bell pepper, onions, italian seasoning, salt and black pepper.
- Reduce heat to low.
- Cover.
- Simmer 30 minutes or until meat is tender.
- Combine water and cornstarch in small bowl.
- Stir until well blended.
- Add to juices in skillet.
- Cook and stir until thickened.
- Sprinkle cheese over meat mixture.
- Cover.
- Heat until cheese melts.
- Serve with rice.
Nutrition Facts : Calories 523.9, Fat 30.8, SaturatedFat 11.7, Cholesterol 103.5, Sodium 534.1, Carbohydrate 28.9, Fiber 1.4, Sugar 2.5, Protein 31
PORK CHOPS SKILLET
It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
PORK CUTLETS
A while ago someone asked what to do with pork cutlets she got on sale - this is a wonderful dish using pork cutlets that we enjoy served with egg noodles. Recipe source: Bon Appetit (January 1981)
Provided by ellie_
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
- Cut small slits around the edges of the pork and set aside.
- In a pie dish or bowl combine 1/2 cup flour, salt and pepper.
- In a second pie dish beat eggs with milk.
- In a third pie dish combine bread crumbs and paprika.
- Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
- In a large skillet melt Crisco (vegetable shortening) over medium heat.
- Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons) and cutlets.
- In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
- Stir in broth, stirring to combine well and then stir in sour cream until heated through.
- Spoon sauce or pass separately--the sauce is wonderful over noodles.
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