4 pork chops, about 1-inch thick
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup low-sodium chicken stock
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
1 tablespoon butter
3 thinly sliced green onions, separating the white and green parts
Pat dry chops and sprinkle with salt. Let sit on counter 30 minutes. Make the rub: mix flour, chili powder, garlic powder, onion powder, smoked paprika, pepper in a bowl. Sprinkle dry run on both sides of chops. Heat olive oil in skillet over medium high heat and add chops searing on one side, about 3 minutes (don’t move chops during the 3 minute sear). Sear on sides of chops (holding up with tongs) about 30 seconds each then turn chops over in skillet, seared side up. Reduce heat to low, cover skillet and cook 10 minutes. Remove cooked chops to plate, tent with foil and rest meat while you make the sauce. In same skillet add stock, vinegar and brown sugar, mixing and stirring with a wooden spoon. Add white parts of green onion, bring to a simmer and continue until sauce is reduced by at least half. Remove from heat, add butter and incorporate. Place chops back in skillet and spoon sauce over them. Sprinkle with sliced green onion and serve. I served with mashed potatoes and green beans, YUMMM!!!
