Scrumptious Skillet Pork Chops (THM-S, Low carb friendly)
This recipe was a winner at our table. We raise our own hogs for pork, so we eat a whole lot of pork chops. This pushes me to come up with new ways of flavoring then other than the same old thing! So one evening, scrumptious skillet pork chops were created.
Scrumptious Skillet Pork Chops are So Juicy!
These pork chops are cooked just right so they are nice and moist. I hate a dry pork chop.
I believe it has to do with adding plenty of cooking liquid, then covering the skillet with a lid while cooking.
It’s also important to note that you do not want to overcook a pork chop. That will also make them dry.
My Recipe’s Serving Sizes
This recipe serves 4-6, depending on the size of your pack of pork chops and how big your eaters are.
Like I said, we butcher our own pork, so our packs of pork chops are very personalized…we like them fairly thick. We usually put 4-6 in a pack for the freezer, depending on the size.
Kitchen Gadgets You Need to Make These
The only thing you need is an iron skillet!
I love using cast iron for everything. A good seasoned skillet will be your best friend!
Ingredients Breakdown
4-6 pork chops (in my photos we have four huge chops. My little guys split one.)
2 tbsp butter
2 tbsp olive or coconut oil
Salt and pepper, smoked paprika, garlic powder, onion powder
2tbsp – 1/4 c red wine vinegar
1 tbsp Bragg’s Liquid Aminos (or soy sauce if you don’t have liquid aminos.)
Directions to Cook the Pork Chops
Melt the butter and olive oil together in a skillet. (Huge Iron skillets are my favorite!)
Before the meat goes in the skillet, coat each side with salt and pepper, garlic and onion powders, and smoked paprika. I just lightly covered the pork chop with all these spices.
(Sorry for no exact measurements…but to play it safe, use about 1/4 tsp of each for each side. If you need more, don’t be afraid to add more. The pork chops are pretty forgiving, and in my opinion, you can’t sprinkle on enough smoked paprika! 😉)
Put the pork chops in the hot oil, and cook on medium high each side for three to five minutes, until browned.
Add the red wine vinegar and the liquid aminos to the skillet. (Pour slowly, watch out for popping.)
Turn the heat down to medium, cover the skillet, and let the pork chops simmer for 20 minutes, or until they are cooked through.
If you see the skillet’s liquid disappearing, add a little more oil and vinegar.
Turn the pork chops at least once during cooking time. If you’re using an iron skillet, be watchful to not let them get too browned.
Serve with any THM-S friendly side! In my photo we had creamed spinach.
Scrumptious Skillet Pork Chops
Ingredients
- 4-6 lbs boneless pork chop
- 2 tbsp butter
- 2 tbsp olive oil
- Salt, pepper, smoked paprika, garlic powder, onion powder for sprinkling pork chops
- 2tbsp- 1/4 cup red wine vinegar
- 1 tbsp Liquid aminos
Instructions
- Melt the butter and olive oil together in a skillet.
- Before the meat goes into the skillet, coat each side with the spice mixture. Lightly cover, don't overdo it.
- Put the pork chops in the hot skillet, and cook on medium high heat on each side for three to five minutes, until browned.
- Add the vinegar and liquid aminos to the skillet. Pour slowly, watch for popping.
- Turn the heat down to medium, cover the skillet, and let the pork chops simmer for 20 minutes, or until they are cooked through.
- If you notice the moisture disappearing, add a bit more oil or vinegar.
- Turn the pork chops at least once during cooking.
- Enjoy!
Notes
Enjoy!
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