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
TASTY TENDER PORK TENDERLOIN
You can put the knives away because this easy, no-fuss tenderloin absolutely melts in your mouth. My family insists I make this at least once a week!
Provided by Christine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
- In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
- In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
- Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 80.1 g, Cholesterol 73.8 mg, Fat 25.7 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 4.8 g, Sodium 1787.1 mg, Sugar 64.6 g
PULLED PORK TATERS
This recipe is as hearty as it gets-part bbq pork, part potatoes, completely delicious. My family can't get enough of this bbq baked potato recipe. -Shannon M Harris, Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place roast in a 5-qt. slow cooker. Top with onion. Combine the ketchup, root beer, vinegar, Worcestershire, hot sauce, salt, pepper and mustard; pour over top. Cover and cook on low until meat is tender, 6-8 hours., Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes., Remove pork; shred meat with two forks. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Return meat to cooking juices; heat through., With a sharp knife, cut an "X" in each potato; fluff with a fork. Top each with butter and pork mixture; top with sour cream. Sprinkle with cheese and, if desired, green onions.
Nutrition Facts : Calories 795 calories, Fat 29g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 1677mg sodium, Carbohydrate 89g carbohydrate (24g sugars, Fiber 7g fiber), Protein 44g protein.
~ TENDER & TASTY PORK AND TATER SKILLET ~ CASSIES
This is something I threw together with some leftover pork loin I needed to use. Turned out quite tasty and the family was quite pleased. Mushrooms would have great as well. Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Season pork cubes with seasonings listed or use what you like. Bake potatoes in microwave until almost cooked through. Cube once cool enough to handle.
- 2. Add oil to a large skillet. Bring to medium heat and when hot, add the pork, garlic, peppers and onion. Toss occasionally and saute until pork is no longer pink.
- 3. Add some chicken stock and then add the potatoes, adding stock as needed to keep potatoes from sticking. ( you can add more oil instead, but I added stock to keep fat content down. )
- 4. Once, everything is cooked and browning, toss in the spinach cook just until wilted.
- 5. Serve. My family loved this easy dish.
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