The Only Pork Chop Recipe You Need to Know

IMAGE Miguel Nacianceno

Pork chops are awesome. They make me feel like a kid and an adult at the same time. Unfortunately people tend to overcook them; unlike beef, pork isn’t marbled with fat and therefore can tend to dry out very quickly. The solution Well, aside from learning how to cook them properly and not being afraid of a little pink, you can also smother them. There is nothing more comforting than a smothered chopped piece of meat.


  • 1 cup all-purpose flour
  • 2 tbsp onion powder
  • 1 tbsp ginger powder
  • 2 tbsp of garlic powder
  • 1 tsp cayenne
  • 1 tsp smoked paprika
  • Salt and black pepper
  • 4 pork chops, 1-inch thick, bone-in
  • 1/4 cup olive oil
  • 1 cup meat broth (any)
  • 1/2 cup sour cream
  • Parsley


  • Mix all the dry ingredients in a bowl. Pat the chops dry and dredge them in the mix, shaking out any excess.
  • Heat a large cast-iron skillet on medium high, once the oil is nice and hot, lay down all the chops flat.
  • Cook for about 5 minutes on each side until golden brown. Remove from the oil.
  • Add a little of the seasoned flour to the pan oil and drippings (1 tbsp).
  • Pour in the chicken broth. Reduce the heat and let thicken. When it has a good flavor and consistency, add in the sour cream.
  • Mix and toss the pork back in. Cover and simmer for 6 minutes. Garnish with some butter and parsley.

This article originally appeared in the July 2013 issue of Esquire Philippines. Minor edits have been made by the editors.

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Erwan Heussaff
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