Juicy Skillet Pork Chops

Juicy, saucy and melt-in-your-mouth, these skillet pork chops are comfort food done right — perfect with rice or creamy mash.

Serves 2

Ingredients:

4x 7 oz. (200g) pork chops

salt, to taste

1 tbsp. all-purpose flour

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. smoked paprika

½ tsp. black pepper

1 tbsp. olive oil

8 fl oz. (240ml) low-sodium

chicken broth

1 tbsp. apple cider vinegar

2 tsp. honey

1 tbsp. butter

2 tbsp. chopped fresh parsley,

optional

Method:

Remove the pork chops from the refrigerator, season both sides with a pinch of

salt and set aside to rest for 30 minutes.

In a small bowl, combine the flour, chili powder, garlic powder, onion powder,

smoked paprika and black pepper to create a spice rub.

After the pork has rested for 30 minutes, pat the pork chops dry using a paper

towel and rub both sides of the chops with the spice rub.

Heat the olive oil in a skillet (with a lid) over medium-high heat. When the oil is

hot and shimmering, add the pork chops and cook for 2-3 minutes, or until they

become golden.

Flip the chops over and reduce the heat to low, cover the skillet with a lid and

cook for 6-12 minutes, or until the chops have cooked through. Transfer the

cooked pork chops to a plate, loosely cover with aluminium foil, and set aside to

rest for 5 minutes.

In the meantime, prepare the sauce. Increase the heat to medium-high and add

the chicken broth, apple cider vinegar and honey to the skillet. Use a wooden

spoon to scrape the bottom of the pan to release any stuck pieces of pork.

Bring the sauce to a simmer and cook until it reduces by half. Remove the skillet

from heat and once the sauce is no longer simmering, swirl in the butter.

Return the pork chops to the skillet and spoon over the sauce. Scatter the fresh

parsley over the pork chops and serve.