Llobet-Arany Recipe Vault

Pork Pan Sauce

Written by

tom

in

https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops

Ingredients

  • 4 pork chops, about 6 ounces each, 1-inch thick
  • Salt, to taste
  • 1 tablespoon all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon avocado oil or vegetable oil

Pan Sauce

  • 1 cup low-sodium chicken stock
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey or brown sugar
  • 1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions

  1. Season and bring to room temperature: Take the pork chops out of the refrigerator and season both sides with salt (a little less than 1/4 teaspoon per chop). Let them rest at room temperature for 30 minutes.
  2. Make spice rub: Meanwhile, in a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
  3. Add spice rub: After 30 minutes, pat the chops dry with paper towels, then rub the spice mixture all over.
  4. Cook the pork chops: 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.
  5. Flip the pork so that the seared side is facing up. If the chops have a fat edge, use tongs to hold them upright until the fat sizzles and browns, about 30 seconds.
  6. Reduce the heat to low, then cover the skillet. Cook for 6 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 145°F. Cooking time depends on thickness, so start checking for doneness at 5 minutes, then every 2 minutes after. If you do not have a thermometer, pork chops are done when, when cut into, the juices run clear.
  7. Let them rest: Transfer the pork chops to a plate, then loosely cover them with aluminum foil. Let the pork rest for 5 minutes.
  8. Make pan sauce: While the pork rests, make the pan sauce right in the same skillet. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Taste, then adjust with additional salt, vinegar, or honey.
  9. Add the butter: Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
  10. Serve: Return the pork chops to the pan and spoon the sauce over them. Or slice the chops and toss the slices in the sauce. Sprinkle with fresh parsley and serve.

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