Juicy Skillet Pork Chops
Add these Juicy Skillet Pork Chops to your weeknight rotation. They are quick and easy to whip up…perfect for busy days and hot summer nights!
The fried pork chops of my childhood inspired this recipe. The chops were always thin, fried hard and finished off with a squeeze of lime. I seldom fry things now.. a simple sauté and a sauce made from the pan drippings is more my style.
Only a handful of pantry ingredients is needed to make these Juicy Skillet Pork Chops. The chops must be bone in and thin. Bone-in is juicier and thin means marinade and cook time is super fast. Limes help tenderize the meat plus finish the dish off. Cumin, garlic and salt are flavor enhancers and compliment the star of the marinade/rub…Dominican dried oregano. Dominican dried oregano is darker in color and more savory. Crushing it in your hand releases its lovely flavor and fragrance. Finally, The sauce is made with stock/wine or water and butter.
The cooking technique is fairly easy and can be adapted to cooking other foods as well. So definitely use this recipe as a template. We are basically searing/browning a protein or veggie in a small amount of fat. Deglazing the pan with a liquid and finishing it with butter.
Here’s a chefs tip to elevate any recipe. Whenever a recipe calls for liquid to deglaze, use any stock or wine (liquor) instead of automatically reaching for water. It adds another depth of flavor to the dish. A combo of liquids work too. My fave is usually half stock and wine.
I guarantee you will love these juicy skillet pork chops and am confident that it’ll make your weeknight rotation. You can pair these chops with anything but try these with my ultimate favorite side dish… Tostones😉
Juicy Skillet Pork Chops
- 6 thin pork chops
- 2-4 limes
- 2 tsp dried Dominican Oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion salt
- 1/4 cup water, stock, white wine or any combo of the three
- Extra virgin olive oil
- 1 tbsp cold unsalted butter
- Place the chops in a bowl, pour water over them, just to cover and squeeze 1-2 limes into the water. Let the cops sit while you prepare the rub.
- Combine the oregano, cumin, garlic powder and onion salt in a small bowl or ramekin, taste it.. it should be a little salty , if its not add a dash of salt.
- Drain and dry the pork chops, coat the chops with the rub. marinate for 30 minutes
- place your pan over medium high heat on the stove and add enough oil to just cover the bottom of the pan
- Shallow fry the chops in batches until they are done and golden brown on both sides...roughly 3-4 minutes per side. Remove them to a plate and loosely cover with aluminum foil
- Lower the heat to medium and add 1/4 cup of water/stock or wine to the pan.
- Using a wooden spoon scrape up all the good bits on the bottom of the pan, let it simmer for 30 seconds and add the butter. Stir it in and finish with a couple squeezes lime juice. turn the heat off, taste your sauce. adjust seasoning if you needed with salt and pepper and pour over the pork chops.
- will need a bowl, skillet, wooden spoon and aluminum foil