THE BEST JUICY SKILLET PORK CHOPS
Provided by: Adam and Joanne Gallagher
Total time: 45 minutes
Prep time: 30 minutes
Cook time: 15 minutes
Yield: Makes 4 servings
|4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes|
|Salt, to taste|
|1 tablespoon all-purpose flour|
|1 teaspoon chili powder, see our homemade chili powder recipe|
|1 teaspoon garlic powder|
|1 teaspoon onion powder|
|1/2 teaspoon smoked paprika|
|1/2 teaspoon ground black pepper|
|1 tablespoon neutral oil like avocado oil or vegetable oil|
|1 cup low-sodium chicken stock, see our homemade chicken stock recipe|
|1 tablespoon apple cider vinegar|
|2 teaspoons honey or brown sugar|
|1 tablespoon butter|
|2 tablespoons chopped fresh parsley, optional|
- Take the pork chops out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- 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.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
ServingSize 1 pork chop, Calories 369, FatContent 14.3g, SaturatedFatContent 5.1g, CholesterolContent 138.8mg, SodiumContent 767mg, CarbohydrateContent 11.6g, FiberContent 1.4g, SugarContent 4.4g, ProteinContent 46.1g
PARMESAN PORK CUTLETS RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 40 minutes
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 4 servings.
|1 pork tenderloin (1 pound)|
|1/3 cup all-purpose flour|
|2 large eggs, lightly beaten|
|1 cup dry bread crumbs|
|1/4 cup grated Parmesan cheese|
|1 teaspoon salt|
|1/4 cup olive oil|
- Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.
Calories 376 calories, FatContent 21g fat (5g saturated fat), CholesterolContent 162mg cholesterol, SodiumContent 626mg sodium, CarbohydrateContent 15g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 29g protein.
CRISPY PORK CUTLETS RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Pork Tenderloin
Total time: 1 hours 5 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8 cutlets
|2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces|
|salt and freshly ground black pepper to taste|
|2 tablespoons all-purpose flour, or as needed|
|2 eggs, beaten|
|3 cups panko bread crumbs|
|2 tablespoons butter|
|⅓ cup diced dill pickles|
|1 jalapeno pepper, seeded and minced|
|1 bunch green onions, chopped, green tops reserved|
|1 pinch cayenne pepper, or to taste|
|1 ½ tablespoons all-purpose flour|
|1 ½ cups cold milk, or more as needed|
|1 teaspoon Worcestershire sauce, or to taste|
|¼ teaspoon freshly ground black pepper, or more to taste|
|½ cup vegetable oil for frying|
|salt to taste|
- Place pork pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Transfer pork pieces to a plate and season both sides generously with salt and black pepper; sprinkle with 2 tablespoons of flour, lightly coating both sides. Pour eggs over pork, turning to coat.
- Place panko in a shallow bowl; place pork pieces in panko, pressing firmly to coat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Stir in pickles, jalapeño pepper, and green onions; cook and stir until onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes.
- Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning; set sauce aside.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 1/2 of the breaded pork cutlets and cook until pork is no longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
- Serve cutlets topped with sauce.
Calories 748.3 calories, CarbohydrateContent 71.2 g, CholesterolContent 273.7 mg, FatContent 29.3 g, FiberContent 1.9 g, ProteinContent 66.8 g, SaturatedFatContent 11.6 g, SodiumContent 883.3 mg, SugarContent 6.2 g