Today Show Pork Chop Recipe
Pork Chop Recipe:
The demand for this recipe has been overwhelming! Since publishing my Easy Honey Garlic Chicken recipe years ago, the quantity of emails coming in posing for a pork chops version has been crazy! Crazy good because this recipe is one among the simplest pork recipes we’ve ever had. Delicious, juicy and tender chops that melt-in-your-mouth.
All wiped out a skillet or oven-proof pan then finished off under the broiler (or grill) for a few minutes to urge those crisp edges. That last step is so worth it! Just check out the color! you’ll not regret serving these Honey Garlic Pork Chops to your family!
Here at Delish, we expect pork chops get a nasty rap. Maybe it’s something to try to to with all the dry, overcooked chops we were served as kids—but it doesn’t need to be that way. Pork chops have the potential to be juicy, tender, and flavorful–really! This oven-baked method will ensure your pork features a delicious crust and a wonderfully cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you recognize about this weeknight-friendly cut.
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup vegetable oil
1 cup chicken stock
1/2 cup buttermilk
Chopped fresh Italian parsley, for garnish
- Heat an outsized cast-iron skillet to medium-high, adding 1 tablespoon of vegetable oil. Season each side of the pork chops with kosher salt and freshly ground black pepper.
- Add pork chops to skillet, and allow them to cook undisturbed to urge an honest sear, about 2-3 minutes, then flip and cook 2-3 minutes on the opposite side until chops are cooked through (the time needed will depend on the thickness of your pork chops). Remove and put aside to a plate; cover to stay hot.
- during a large bowl, mix apples, onion, and Brussels sprouts, tossing with the remainder of the vegetable oil, 3/4 teaspoon kosher salt, and chopped rosemary. Pour mixture into the skillet and sauté on medium-high for 7-9 minutes, until mixture is seared round the edges, and Brussels sprouts are fork-tender.
- close up the heat and add pork chops back to the skillet, in order that all are surrounded by the Brussels sprout mixture. Sprinkle a touch more fresh rosemary over the skillet, and serve!