Look for pork chops with a rosy pink hue and no gray undertones. We like bone-in chops for searing because they retain moisture and a meaty flavor even after time in a hot skillet. Don’t be afraid to aggressively season the chops with salt. The salt will dissolve, tenderize the meat, and add a ton of flavor. If you’ve seared pork chops before, you might have noticed that they tend to brown around the edges but not the center. That’s because they buckle up when they hit a hot pan. To get an even brown all over, press the chop flat with a spatula while you’re searing it.
How to Make It
Heat oil in a large skillet over medium-high. Season pork chops with salt. Working in batches if necessary, add chops to skillet and cook, turning once, until browned and a thermometer inserted into thickest portion registers 145°F, 5 to 6 minutes per side. Transfer to a plate; tent with foil to keep warm.
Whisk flour and ½ cup broth in a medium bowl until smooth. Add flour mixture, syrup, and remaining 1½ cups broth to skillet. Cook over medium-high, whisking occasionally, until slightly thickened and reduced to about 1 cup, 12 to 15 minutes. Remove from heat and stir in vinegar and pepper; serve over pork chops.