Juicy Pork Chops with Pan Sauce

Step 1: Season both sides of pork chops with salt (~about a little less than 1/4 tsp. of salt per pork chop). Set the chops aside to rest for about 30 minutes.

Step 2: Meanwhile, in a small bowl, prepare the spice rub, by mixing the flour and remaining spice ingredients up to the black pepper.

Step 3: After the chops have sat for at least 30 minutes, use a paper towel to blot dry the pork chops, then rub both sides of the chops with the spice rub.

Step 4: Over medium-high heat, heat the oil in a skillet (making sure the skillet has a lid option). When the oil is hot and looks shimmery, add the pork, making sure to not overcrowd pork chops, so depending on size of skillet and pork chops, you may need to do this in batches. Cook until golden, 2 to 3 minutes.

Step 5: 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 or so seconds.

Step 6: Reduce the heat to low, then cover the skillet with a lid. Cook for 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 MAKE SURE to check for doneness at 5 minutes or less, 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.

Step 7: Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Pan Sauce

Step 8: While the chops rest, if the skillet has too much oil, drain to equal about in tablespoon of oil remaining in pan. Increase the heat to medium, then add garlic and shallots and saute until wilted, making sure not to burn garlic. 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.

Step 9: Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust with additional salt, vinegar, or honey, if necessary.

Step 10: Remove the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.

Step 11: Add the pork chops back into the pan and spoon some of the sauce over them. Serve.

NOTE: The weight listed is for 1-inch thick chops , but thicker (or less thick) chops can also be used. However, the thinner chops cook much quicker and tend to dry out faster, so keep your thermometer nearby and a very close eye on it to prevent it from being overdone. Bone-in chops are an excellent option - the bone will add a minute or two of extra cooking time.