Easy Pork Chops
Learn how to make tender, juicy pork chops at home with roasted vegetables and a flavorful pan sauce—ready in 45 minutes.
Ingredients
- 4 bone-in pork chops, 1 inch thick
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 2 medium yellow onions, thinly sliced
- 4 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup apple cider vinegar
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon honey
- 2 medium carrots, cut into 1/4-inch rounds
- 1 cup Brussels sprouts, halved
- 1/4 teaspoon red pepper flakes
- 3 tablespoons fresh parsley, finely chopped
Instructions
- 1
Pat the pork chops dry with paper towels to ensure proper browning and moisture retention.
- 2
Combine the sea salt, black pepper, dried thyme, and garlic powder in a small bowl, then sprinkle this mixture evenly over both sides of each chop.
- 3
Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- 4
Place the pork chops in the hot skillet and sear for 4-5 minutes on the first side without moving them, allowing a golden-brown crust to form.
- 5
Flip each chop carefully and sear the second side for another 4-5 minutes until cooked through, then transfer to a clean plate.
- 6
Add the sliced onions to the same skillet and sauté over medium heat for 3-4 minutes, stirring frequently, until they become translucent and fragrant.
- 7
Stir in the minced garlic and cook for an additional 1 minute until the raw smell disappears.
- 8
Pour the low-sodium chicken broth and apple cider vinegar into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
- 9
Add the fresh rosemary, honey, and red pepper flakes, then stir to combine all flavors.
- 10
Arrange the carrot rounds and Brussels sprout halves around the skillet in a single layer.
- 11
Return the pork chops to the skillet, nesting them among the vegetables.
- 12
Reduce the heat to medium-low, cover the skillet, and simmer for 8-10 minutes until the vegetables are tender and the chops are heated through.
- 13
Uncover the skillet and taste the sauce, adjusting salt and pepper as needed.
- 14
Divide the pork chops, vegetables, and sauce among four plates, then garnish generously with fresh parsley before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| extra virgin olive oil | avocado oil | Avocado oil has a higher smoke point and neutral flavor while maintaining heart-healthy monounsaturated fats |
| apple cider vinegar | balsamic vinegar or red wine vinegar | Both alternatives provide similar acidity and flavor depth with rich, complex notes that complement pork |
| honey | pure maple syrup or coconut sugar | These alternatives provide natural sweetness with lower glycemic impact and additional micronutrients |
| low-sodium chicken broth | homemade bone broth or vegetable broth | Bone broth offers enhanced collagen and gelatin for improved gut health; vegetable broth works for lighter flavor |
| dried thyme | fresh thyme or oregano | Fresh herbs contain higher levels of anti-inflammatory compounds and antioxidants |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 485 |
| Total Fat | 24g |
| Saturated Fat | 8g |
| Cholesterol | 98mg |
| Sodium | 580mg |
| Carbohydrates | 20g |
| Fiber | 5g |
| Sugar | 6g |
| Protein | 48g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
