– **Title**: The Best Juicy Skillet Pork Chops
– **Ingredients**:
– 4 boneless pork chops (about 1-inch thick)
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
– 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
– Salt and pepper to taste
– 1/2 cup chicken broth
– 1 teaspoon Dijon mustard (optional)
– 1 tablespoon fresh lemon juice
– **Instructions**:
1. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops to the pan.
3. Sear the pork chops for about 4-5 minutes on each side or until they reach a golden-brown color. The internal temperature should be about 145°F (63°C). Remove the chops from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic, thyme, and rosemary. Sauté for about 1 minute until fragrant.
5. Deglaze the skillet by pouring in the chicken broth while scraping up any browned bits from the bottom. Stir in the Dijon mustard and lemon juice, if using.
6. Return the pork chops to the skillet and let them simmer in the sauce for about 3-4 minutes, allowing them to absorb the flavors while making sure they stay juicy.
7. Remove from heat and serve the pork chops drizzled with the sauce from the skillet. Enjoy your juicy skillet pork chops!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for this dish as the bone adds flavor and keeps the meat juicy. If you’re looking for leaner meat, boneless chops or even pork loin work well, just keep an eye on cooking time since they may cook faster.
Olive Oil: This is perfect for searing due to its high smoke point. If you don’t have it, you can use canola oil or vegetable oil. Both will still give great results and won’t interfere with the flavor too much.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder can work too—just use about 1/4 teaspoon for each clove. I personally love the aromatic touch fresh garlic brings to the dish.
Dijon Mustard: This adds a nice tang to the sauce. If you don’t have Dijon, yellow mustard can substitute, but you might lose some of the depth of flavor. I find mixing in a bit of honey can also add a nice sweetness.
How Can You Ensure Your Pork Chops Are Juicy and Cooked Perfectly?
The key to juicy pork chops is in the cooking technique. Here’s how you can achieve that perfect sear and maintain moisture:
- Always start by seasoning pork chops well with salt and pepper. This enhances the flavor and helps to form a crust.
- Preheat your skillet over medium-high heat before adding the olive oil. This step ensures that when the pork hits the pan, it sizzles beautifully, locking in the moisture.
- Don’t overcrowd the skillet! Give pork chops enough room so they cook evenly. If needed, cook them in batches.
- Use a meat thermometer to check that the internal temperature reaches 145°F (63°C). This ensures they are cooked through but still juicy.
- Let the pork chops rest after cooking before serving. This allows the juices to redistribute, keeping them moist.
How to Make the Best Juicy Skillet Pork Chops
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take around 25 minutes in total. You’ll need about 10 minutes for prep and 15 minutes for cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by seasoning both sides of the pork chops generously with salt and pepper. This will enhance the flavor of the meat and get it ready for cooking.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned pork chops to the skillet. Sear them for about 4-5 minutes on each side until they are beautifully golden brown and cooked through. To check if they’re done, look for an internal temperature of 145°F (63°C). Once cooked, carefully remove the chops from the skillet and set them aside on a plate.
3. Make the Sauce:
In the same skillet, reduce the heat to medium and add the butter. Wait for it to melt, then stir in the minced garlic and thyme. Sauté these ingredients for about 30 seconds, just until the garlic is fragrant—be careful not to burn it!
4. Add the Broth and Mustard:
Now, pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. These bits add great flavor! Mix in the Dijon mustard and stir everything together. Allow the mixture to come to a gentle simmer.
5. Combine and Simmer:
Return the seared pork chops to the skillet. Spoon the delicious sauce over them and let them simmer for another 2-3 minutes so they can soak up all those yummy flavors and heat through.
6. Serve and Enjoy:
Take the skillet off the heat and garnish the pork chops with the chopped parsley. Serve them hot with the sauce drizzled on top. They make a fantastic meal alongside your favorite side dishes. Enjoy your juicy skillet pork chops!
Can I Use Boneless Pork Chops Instead?
Absolutely! If you prefer boneless pork chops, just reduce the cooking time to about 3-4 minutes per side, as they typically cook faster than bone-in chops. Always check for an internal temperature of 145°F (63°C).
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, you can use vegetable broth or even water with a dash of soy sauce for added flavor. Just keep in mind that the taste may differ slightly depending on your substitution.
How Should I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a bit of broth or water to keep them moist.
