Want to give Dad a special Father’s Day gift? How about a hearty and delicious homemade meal that he’ll love? My saucy skillet pork chops are an easy and satisfying dish that’s sure to be a hit! These tender and juicy chops are smothered in a savory sauce that doubles as a gravy for potatoes or rice, making this a meal something Dad won’t forget. A five-spice blend gives the chops lots of flavor, and the sauce is tangy with just a hint of sweetness. These chops are an easy and tasty dish perfect for Dad’s special day or any day of the week.
Belle’s Saucy Skillet Pork Chops
4 pork chops, about 1-inch thick
¼ teaspoon salt
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon oil
1 cup chicken broth
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional
Season the pork chops on both sides with salt. Set the chops aside to rest for 30 minutes. Mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper in a small bowl. 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 over medium-high heat. When the oil is hot and looks shimmery, add the chops. Cook until golden- about 2 to 3 minutes. Flip the chops and cook another 2 to 3 minutes to sear that side. Reduce the heat to low, then cover the skillet with a lid. Cook 5 to 10 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. Transfer pork chops to a plate, then cover loosely with foil. While the chops rest, make the sauce in the same pan. Increase the heat to medium-high, then add the broth, 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. Remove from heat and stir in the butter. Place the chops back into the pan and spoon some of the sauce over the top. Sprinkle the parsley over the pork, and then serve.