Ingredients:

  • 2 tbsp Dark Brown Sugar (packed)
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper
  • 4 center-cut boneless pork chops (approx. 1-inch thick, 6 oz each)
  • 1 tbsp Olive Oil
  • 3 cloves Garlic, freshly minced
  • 1/4 cup low-sodium Chicken Stock
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp low-sodium Soy Sauce

Instructions:

  1. Pat the pork chops bone-dry with paper towels to ensure a crisp sear. In a small mixing bowl, combine the dark brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  2. Press the dry rub seasoning firmly into both sides of the pork chops. Allow the meat to sit at room temperature for 5 minutes to let the salt penetrate.
  3. Heat a large cast-iron skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the chops. Sear for 3–4 minutes per side without moving them, until a deep amber crust forms.
  4. Reduce the heat to medium. Add the minced garlic to the pan and cook for 30 seconds until fragrant. Pour in the chicken stock, apple cider vinegar, and soy sauce to deglaze the pan.
  5. Spoon the liquid over the chops continuously (the 'soak' method) for another 2–3 minutes until the sauce reduces into a thick glaze and the internal temperature of the pork reaches 140°F (60°C).
  6. Remove the chops from the pan and let them rest for 5 minutes. Residual heat will carry them to the FDA-recommended 145°F (63°C) for a perfect, juicy finish.