A simple, skillet pork chops recipe
Every day we say we need more recipes for quick and easy meals — and this is one of them. Here are its top qualities:
Juiciness: The pork chops are beautifully golden and crisp on the outside, while tender and juicy on the inside — cooked to perfection.
Sauce: The pork is simply seasoned with salt and pepper, while the sauce does the rest of the flavor work. It’s buttery, silky, and wonderfully balanced.
Preparation: Quick and easy — perfect even for beginners in the kitchen. An excellent recipe to make during the week or on the weekend.
Storage: If you have any leftovers, store them in the refrigerator or freezer.
What to serve with these juicy pan-seared chops
These juicy pan-seared pork chops deserve a wonderful side dish, and we suggest:
- Mashed Potatoes and peas
- Buckwheat Stir Fry with Vegetables
- Baked Sweet Potatoes
- Braised Red Cabbage
- Best Mashed Potatoes
- Mlinci
Storing and freezing
First, let the meat cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. Before serving, reheat the meat thoroughly in a pan.
Alternatively, you can freeze the pork chops. Place them in a storage container or freezer bags and keep them in the freezer for up to 3 months. Before serving, allow the dish to thaw, then reheat it in a pan.
How to make these pork chops at home (video)
Check this short video to master making pork chops at home.
Next, try these pork chop recipes
- Pork Chops with Apples and Onion
- Pork chops with apples, quince and sage
- Marinated Grilled Pork Chops
Made in collaboration with Digital House d.o.o. for SEB d.o.o.
METHOD
-
prepare the meat
Place the meat, at room temperature, on a plate and season it with salt and pepper.
-
Sear the meat
Add oil to a pan and place it over medium heat. Add the pork chops and sear them until golden brown, about 3–4 minutes on each side. Transfer the chops to a plate.
-
Sauce
In the same pan, add the capers and thinly sliced garlic, stirring to combine them with the pan juices. Pour in the white wine, increase the heat, and let it simmer until the wine reduces, about 3 minutes. Add the mustard and chicken broth, then cook for another 5 minutes.
-
Cook and serve
Reduce the heat to low. Add the butter and cook until it melts, then stir in the parsley and return the pork chops along with their juices to the pan. Cook for another 1–2 minutes, then serve with your chosen side dish.
