Put this easy dinner recipe for Saucy Pan Fried Pork Chops in your keeper file, because you are going to love it. This meal starts with juicy pork chops seared until golden brown and ends with a delicious pan sauce that is lip-smacking good. Easy enough for weeknight dinner but tasty enough for company.
What’s for dinner? Saucy Skillet Pork Chops!
Pork chops are one of the fastest proteins to get from the skillet to the kitchen table. This makes them a regular in my meal plan routine. Plus, my husband LOVES a good chop, and I LOVE my husband. This recipe is a win-win.
These pork chops (with the sauce) come in at about 10 grams of carbs per serving, so they are great for low carb diets. You can bring that total down even more by using a low carb sweetener in place of the honey.
For this pork chop recipe, grab six 1-inch thick boneless chops from your butcher.
Ingredients Needed for this Pan Fried Pork Chop Recipe:
- Boneless pork chops, cut 1-inch thick
- Sea salt
- Extra virgin olive oil
- Red wine vinegar
- Honey (or molasses)
- Fresh thyme
- Black pepper
Look for firm, fresh pork chops with a bit of fat around the outer edge. You can also use bone-in chops, but the cooking time will take a bit longer.
One of the best things about this recipe is how simple the ingredients are. The combination of sizzling garlic, tangy vinegar, a bit of honey sweetness, and fresh thyme are melded together in buttery goodness. YUM.
TIP: Don’t overcrowd the pan. You will get better browning if you cook the pork chops in batches instead of putting them all in the skillet at one time.
How to Make Saucy Skillet Pork Chops:
- First, sprinkle both sides of the pork chops with sea salt.
- Next, heat a portion of the oil in a large skillet to medium high. When the oil starts to shimmer, cook the pork chops on one side, without touching them, for about 3 minutes until they are seared and golden brown.
- Flip the pork chops, and cook on the other side for 2 minutes. Transfer the chops to a plate, cover with foil, and set aside. (They will finish cooking later.)
- Reduce the heat to low. Add more oil to the skillet. Stir in the sliced garlic, stir, and cook for 2 minutes until golden.
- Carefully stir in the red wine vinegar and honey. Whisk and stir until bubbly, gently increasing the heat until the liquid reduces by half, about 5 minutes.
- Pour in the water, and stir in fresh thyme and black pepper. Bring to a low boil, cook and stir until the mixture has thickened, about 8 minutes.
- Add the butter, stir and swirl in the pan until the sauce is smooth.
- Return the pork chops (along with any drippings on the plate) to the skillet. Coat with the sauce and cook through for about 5 minutes.
- Finally, serve hot with sauce over the top.
The sauce will start quite thin. But as it cooks and bubbles, the vinegar and liquid will evaporate, leaving behind a mouth-watering pan sauce to serve over your juicy pork chops.
TIP: Keep an eye on the temperature while reducing the sauce. You don’t want it to scorch.
Searing the pork chops golden brown first locks in all of the juices. Later, the pork chops finish cooking in the tangy-butter sauce. Plus the little bits of sizzled garlic add delish flavor.
More Tips for the Best Results:
- Don’t rush the cooking process. This recipe doesn’t take long to cook, but to get the best results, finish each step. Brown on both sides, then work on the sauce slowly to allow the flavors to develop. Even taking your time this recipe will be on the table in less than one hour.
- Try this recipe with bone-in chops. You may need to cook a few minutes longer. But don’t overcook! Pork.org recommends that pork reaches an internal temperature of 145 degrees Fahrenheit.
- Out of red wine vinegar? Try the sauce using red wine, white wine, or even apple cider vinegar. Adjust the strength of the finished sauce by adding more water and / or butter.
- Other herbs you can use: sage or rosemary.
- Serve this skillet pork chop recipe with your favorite sides. How about our Cheesy Squash Casserole?