Say “no more” to dry, tough chops, impress your family with these wonderful, moist, tender pork chop beauties! The secret is in the method, you can really use and seasoning that you are in the mood for.
One key point, is to make sure your meat is room temperature. It’s best to take them out of the fridge a good 30 minutes before you cook them and sprinkle with salt on both sides. Since the meat is very lean, this initial seasoning helps to bring out more flavor.
Then pat your meat dry and take your favorite spice blend and pat it over the chops on both sides. If you want to add a little flour to the spices, it will help create a nice crust, I skipped it.
In a hot cast iron skillet, or braiser, with a little olive oil, sear one side of the chops until nicely browned, about 2-3 minutes. Then, flip them, cover the pan and turn down the heat to low. The second side will brown and the meat will cook through, gently, with the lid on, yielding flavorful and tender results. Cook meat to 145 degrees internally, about 8-10 minutes, depending on thickness.
Transfer meat to a plate and let rest while you finish the sauce. On medium-high heat add some chicken stock, honey and vinegar, adjusting to taste. Let it cook down by about half, you can add a little butter if you want something a little richer, I skipped that.
You can return the chops to the pan to cover with sauce, or slice them and pour sauce over them, or serve it on the side and pass it at the table. A little green parsley to dress it all up, would be nice, clearly my plate was whisked away before that step… Hungry spouse lives here!😂
Here is where I learned about this method, it hasn’t failed me yet! https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops/ ENJOY!