Looking for a tasty meal that you can pull together on a busy weeknight? Electric skillet pork chops are the answer: well-seasoned pork chops covered in a flavorful gravy served over rice.
You can put it together quickly, let it cook while you do other things, then sit down to a generous meal for your family.
When you walk up to a grocer’s meat case, you will see different types of pork chops. For this recipe, some chops work better than others. The shoulder chop and the sirloin chop are two you should not use in this recipe.
Both contain a lot of fat and connective tissue. These chops work well with slow cooking methods such as braising, stewing, or smoking.
For this recipe, you want a chop that is leaner and more tender, like the rib chop or the loin chop. A rib chop offers a more tender cut of meat with a bone running along one side.
If you want a substantial cut with more meat, the loin chop is your better option. It contains a T-shaped bone with meat on either side. The meat is tender and contains little connective tissue.
It all starts with a well-seasoned fried pork chop. Frying the chops before you add the gravy brings a fuller flavor to the final dish. Salt and pepper bring out the pork’s natural flavor profile.
Once you know how to cook electric skillet pork chops, you can start to experiment with different flavors and variations.
Try different flavors of beer. A pale ale is going to have a lighter flavor than a rich, dark porter or stout. Add in additional herbs and spices. Basil, marjoram, and even mustard work well with pork.
Electric Skillet Pork Chops
- 4 pork chops
- ½ cup ketchup
- 1 bottle beer
- 2 tbsp. sugar
- 1 tbsp. garlic - minced
- ½ cup onion - sliced
- 1 cup mushrooms - clean and sliced
- 2 bay leaves
- Fresh thyme
- 1 tbsp. cornstarch
- 2 tbsp. water
- Salt and pepper - to taste
- Season pork chops with salt and pepper.
- Mix ketchup, beer and sugar in a small bowl. Reserve.
- Turn on the electric skillet to high heat (400°F); brown chops on both sides. This is optional, but I like to brush 1 tablespoon of cooking oil onto the skillet prior to frying.
- Add garlic, onion, mushrooms, bay leaves and thyme. Cook 2-3 min.
- Pour the beer mix over the pork chops and cover. Reduce the heat to 250°F and cook for 35 minutes.
- In a small bowl, stir cornstarch and water until well blended; pour into sauce in the electrical skillet. Stir.
- Cover and cook for 5 minutes or until thickened. Serve with fresh thyme over rice or on its own.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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Incredible recipe! I wasn’t sure if my wife would like it but we both thought it was amazing! Can’t wait to try it again with chicken breasts instead. Thanks for the great recipe!
Yay! I’m glad you both liked it. Thank you so much Jay.