Pork Chops

Step 1/7

• 6 thin pork chop

Take the pork chops out of the refrigerator and season with salt. Set the chops aside to rest for 20 minutes.

Step 2/7

• 1 tbsp flour
• 1 tsp raspberry chipotle
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp black peppercorn

In a small bowl, mix the flour, raspberry chipotle powder, garlic powder, black pepper, and smoked paprika.

Step 3/7

After 20 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Step 4/7

• 1 tbsp olive oil

Heat the oil in a medium skillet over medium-high heat. As soon as the oil is hot, add the pork. Cook until golden, 2-3 minutes.

Step 5/7

Flip the pork so that the seared side is facing up. Reduce the heat to low then cover the skillet with a lid. Cook 4-5 minutes (145 degrees F). Remove pork chops and let rest.

Step 6/7

• 1 cup chicken stock
• 1 tbsp apple cider vinegar
• 2 tsp honey

Increase the heat to medium-high then add the chicken stock, vinegar, and honey to the remaining juices.

Step 7/7

• 1 tbsp butter

Bring to a simmer and cook until reduced by half. Add butter and let simmer for 2 minutes.

Enjoy your meal!