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Grab your chops and place them back into the skillet. When it has reduced, slide the pan away from the heat and swirl in some butter.

While the chops rest off of the heat, add chicken stock, a little bit of apple cider vinegar and some honey to the skillet.īring everything to a simmer, and then reduce by about half. For The Juiciest, Tastiest Chops, Make a Pan Sauce So if your chops aren’t all the same thickness or size, it’s best to check the temperature of each chop and remove them as they finish cooking. When we were cooking them, we removed the thinner chop first since it reached 145° F a few minutes before the thicker chop. If you look closely, the pork chop in the back of the pan (pictured above) is thicker than the one in the front. Depending on how thick the chops are, you might need to subtract or add a few minutes from the suggested cook times in our recipe below. Pork is done when an internal thermometer reads 145° F. After 5 minutes all the juices inside the chops will have distributed around the meat. The moment they are cooked, transfer them to a clean plate and cover with foil. This is the same method we use when making our favorite recipe for stovetop chicken breasts! After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid. By gently cooking the chops this way, they remain juicy and become tender. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. We use this trick a lot, it’s how we cook chicken breasts so that they are juicy and use the same concept when grilling meat.įirst, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. Tip #4: Sear on one side, flip then cover with a lid. Rubbing the pork chops with our favorite spice blend. When cooking scallops, we add a little flour to the outside so that they brown evenly.

Rubbing a small amount of flour over the chops helps to add a flavorful crust. Whichever you choose, add a little flour to it. Alternatively, you can use our spice blend in the recipe below. Here’s where your favorite spice rub can come in. Tip #3:Rub the chops with spices and a little bit of flour. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops. This way, the salt has a chance to improve the flavor and texture of the meat. Tip #2:Season the chops with salt half an hour before cooking. Use this trick for other cuts of meat like pork tenderloin or steak. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Thirty minutes before you plan to cook, take the chops out of the fridge. Tip #1: Don’t cook chops straight from the refrigerator. We’ve also shared this Easy Oven Baked Pork Chops as well as these Cheesy Apple Stuffed Pork Chops, if you want to take a look. For the best results, we cook the pork chops on the stovetop - hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead. We are sharing more of a method rather than a recipe. Adding just a few tablespoons of sour cream to the gravy will cool it, which helps with thickening and also balances the very rich, meaty flavor of the onion gravy.How To Cook Pork Chops So That They Are Juicy and Tender After releasing the pressure from the Instant Pot (10 minutes of natural release before quick releasing), the gravy will still be quite hot and thin. Make sure the pork chops are covered before sealing the cooker and setting it to 10 minutes of high pressure. After the onions are golden, add some broth to the cooker and return the pork chops to the Instant Pot. You can technically caramelize onions under pressure, but that technique requires more time than we want to spend on a quick weeknight dinner. While the pork chops rest, quickly brown some onions in the Instant Pot with the sauté function.