1-First Step: Seasoning the Pork Chops: Begin by seasoning your 4 pork chops with salt to taste, about 1/4 teaspoon per side, and let them sit at room temperature for 30 minutes. This step helps the salt penetrate the meat for better flavor and tenderness. For gluten-free adaptations, skip the flour in the next part if needed, or use a cornstarch substitute to keep that crust.

2-Second Step: Mixing the Spice Rub: In a small bowl, combine 1 tablespoon all-purpose flour, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper. Rub this mixture evenly on both sides of the dried pork chops. If you’re going low-calorie, reduce the oil slightly here to lower fat content while still getting a good sear.

3-Third Step: Heating and Searing: Heat 1 tablespoon avocado oil or vegetable oil in a skillet over medium-high heat until it’s hot and shimmering, which takes about 1-2 minutes. Add the pork chops and cook them until golden brown on one side, roughly 2 to 3 minutes. For vegan swaps, you could use tempeh here and adjust the cook time to 4-5 minutes per side to ensure it’s heated through.

4-Fourth Step: Flipping and Finishing the Cook: Flip the chops and, if they have a fat edge, hold them upright with tongs to brown that part for about 30 seconds. Then, reduce the heat to low, cover the skillet, and cook for 6 to 12 minutes until the internal temperature hits 145°F. This method keeps the meat moist, and for dietary preferences, add low-sodium stock if you’re watching salt intake.

5-Fifth Step: Resting the Chops: Remove the pork chops from the skillet, cover them loosely with foil, and let them rest for 5 minutes. This allows the juices to settle, making the meat even juicier. During this time, you can prepare for the sauce or make adjustments for vegetable-based proteins by ensuring they rest as well to lock in flavors.

6-Final Step: Making and Serving the Pan Sauce: For the sauce, add 1 cup low-sodium chicken stock, 1 tablespoon apple cider vinegar, and 2 teaspoons honey or brown sugar to the skillet; simmer until it reduces by half, scraping up those tasty browned bits, which takes 3-5 minutes. Remove from heat, swirl in 1 tablespoon butter, then return the pork chops to the sauce. Slice if you like, garnish with 2 tablespoons chopped fresh parsley if using, and serve right away. Pair it with sides like easy BBQ ribs for a full meal that adapts to various tastes.