Tender, Juicy Pork Chops

 

Ingredients

4 thick cut pork chops
salt and pepper to taste
1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. cumin
1 Tbs. flour
1 Tbs. vegetable oil
1 c. chicken stock or chicken bouillon
1Tbs. vinegar
2 to 3 tsp. honey
1 Tbs. butter

Directions

In a small bowl, combine paprika, garlic powder, onion powder, chili powder, cumin, and flour. Take the pork chops out of the refrigerator about 30 minutes before cooking time. Pat the pork chops dry with a paper towel. Season both sides with salt, pepper and the spice rub you just prepared.  Set the pork chops aside for 30 minutes to bring them close to room temperature. This helps the meat to cook evenly.

 In a heavy cast iron skillet, heat the oil. Cook the pork chops on one side for 2 to 3 minutes, or until golden brown. Turn the pork chops over to cook the other side and fry until golden brown. Cover the skillet with a lid and reduce heat to low.  Cook until a thermometer reads 145° when inserted in the thickest part of the pork chops. Cooking time will vary between 6 and maybe 12 minutes, depending on how thick or thin your pork chops are.

Remove pork chops from the skillet when done and place on a plate. Cover with a lid or a sheet of foil to keep them warm.

Raise the heat under the skillet to medium high. Pour in the chicken stock, vinegar and honey. Be sure to scrape the bottom of the skillet because that is where all the flavor is. Bring this to a bubble, then reduce heat to a simmer. Continue cooking to reduce the mixture by half. Taste the sauce to see if it needs more salt or pepper. Remove from heat. Stir in the butter.

Pour over pork chops and serve.