Juicy Pan-Seared Pork Chops
These wonderful Pan-Seared Pork Chops are cooked on high heat to develop an amazing caramelized crust while locking in the juices, keeping them moist and full of flavor.
Ingredients
- 4 1-inch (2.54 cm) pork chops
- ½ tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt (To taste)
- Pepper (To taste)
- 2 tbsp olive oil
Sauce
- 1 cup (236 ml) chicken stock
- ¼ cup (59 ml) apple juice
- 1 tbsp butter
- 1 tbsp cornstarch
- 2 tbsp water
- Chopped fresh cilantro or parsley (For garnishing)
Instructions
- In a small bowl mix the paprika, chili powder, onion powder, garlic powder, salt, and pepper and season both sides of the pork chops with this mixture.
- Heat the oil in a large pan or skillet over medium-high heat. Add the pork chops and cook for 2-3 minutes per side or until golden brown. Remove them from the pan and set them aside.
- Lower the heat and add the chicken stock and apple juice to the pan. Simmer for a couple of minutes while scraping the bottom of the pan.
- Dissolve the cornstarch in the 2 tbsp of water to make a slurry and add it to the pan along with the butter while you continue to stir. Once it starts to thicken season with salt to taste.
- Add the seared pork chops back in the pan, cover, and simmer over medium-low heat for about 4-5 minutes or until the internal temperature of the pork chops registers 145 degrees F (63 degrees C).
- Baste the pork chops with the sauce and garnish with chopped cilantro or parsley before serving.
Notes
- You can use either boneless or bone-in pork chops for this recipe.
- Try to use pork chops that are at least 1 inch (2.54 cm) thick so they don’t come out too dry.
- Add a couple of tablespoons of brown sugar to the sauce if you want it to be on the sweeter side.
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