The best juicy frying pan pork chop recipe

Say goodbye, dry, odorless pork chop. With our simple recipes and simple tips, you can almost make juicy and tender pork chops. I love these juicy!

This pork chop recipe is my favorite way to cook pork chops (especially boneless pork chops). I highly recommend our spice rubs and easy pot sauce, but you can use your favorite spices.

For best results, I cook pork chops in a frying pan on the stovetop (Hello, beautiful scorching!). If you want to bake them, see one of our other pork chop recipes like these grilled pork chops, our delicious salted pork hiding and these cheesy apple stuffed pork chops.

How to cook pork chops to make them juicy and tender

Tip #1: Don’t cook stamps directly from the refrigerator. Thirty minutes before cooking, remove the ribs from the refrigerator. The refrigerator time allows you to bring the meat to room temperature, which can help the pork cook more evenly. Use this tip for other chopped meats, such as in our pork tenderloin recipes and when making grilled steaks.

Tip 2: Season with salt half an hour before cooking. This way, salt has the opportunity to improve the flavor and texture of the meat. Pork chops are thin, so seasoning with salt before cooking is essential to make the most delicious ribs.

Tip 3: Wipe the ribs with spices and some flour. This is where your favorite spice grinding teeth can enter. Alternatively, you can use our suggested spice mix in the recipe below, or try this homemade Cajun seasoning. Whichever you choose, add a little flour to it. Blending a small amount of flour on the ribs helps to add a delicious crust. We use this technique very often. When burning the scallops, we add a little flour outside to make them evenly brown.

Tip #4: Bake on one side, flip, and cover with a lid. We use this technique very often. I used the same method in this skillet chicken breast recipe so they are juicy. First, we bake one side of the ribs until browned, flip it over, convert the heat to low, and then cover the skillet with a lid. The second side will slowly turn golden and the heat in the pan will be lightly cooked in the middle as we add the lid. By gently cooking the ribs in this way, they stay juicy and become tender.

Tip #5: Finish the pork when the internal thermometer reads 145°F. Depending on the thickness of the ribs, you may need to subtract or add from the pork chop recipe below for a few minutes. If you look closely, the pork chops at the back of the pot (pictured above) are thicker than the pork chops at the front. When we cooked them we first removed the thinner chapter as it reached 145°F a few minutes before the thicker gravel. So if your ribs are not the same thickness or size, it is best to check the temperature of each chop and remove them when the cooking is finished.

Tip #6: Let the cooked ribs rest. Once cooked, transfer them to a clean plate and cover with foil. After 5 minutes, all the juice inside the ribs will be distributed around the meat.

Tip #7: Make pot sauce for the juiceiest, tastiest pork chops. When your pork chops are on the heat, add the chicken broth, small apple cider vinegar and some honey to the skillet. Bring everything to a boil and reduce it by about half. Once reduced, slide the pan off the heat and rotate with some butter. Grab your ribs and put them back into the skillet. You can add them or slice them. We like to slice them thinly because the pan sauce is all meat.

What to serve with pork chops

I love using pork chops with one of our cabbage recipes, and I especially love this colorful coleslaw or, when I keep it in the fridge, homemade sauerkraut! Add mashed cauliflower or these creamy mashed potatoes to soak up some pot sauce. Try roasted asparagus (I love the sauce), our lemon garlic stir-fried cabbage or my favorite, stir-fried zucchini vegetables.