Cast Iron Pork Chops 🙌🏻🥘 are what to make when you want JUICY pork chops that are ready in 20 minutes and full of flavor! It’s all about the technique rather than fancy ingredients. This pork chop recipe only uses a handful of basic ingredients so it’s a perfect, no-fuss, busy weeknight dinner recipe!
Easy Cast Iron Skillet Pork Chops Recipe
- Simple and ready in 20 minutes. A great weeknight dinner recipe that comes together quickly, simple, and protein packed is the type of easy dinner recipe I always want in my back pocket.
- Golden brown crust with juicy interior. A hot cast skillet is the secret to a golden browned exterior with a juicy interior that makes these pork chops so satisfying to bite into.
- Very simple ingredients. When I say simple, I mean salt, pepper, oil and butter. The only things you really need to grab are the pork chops themselves and either fresh rosemary or fresh thyme.
Ingredients In Pork Chops on the Stove
- Pork Chops: I use bone-in rib pork chops that are on the thinner side so that they sear quickly on the stovetop. You can use boneless pork chops if that’s what you have.
- Seasonings: Salt, pepper, garlic powder keep things basic yet flavorful.
- Oil: I use avocado oil for its high smoke point although olive oil will work.
- Butter + Fresh Herbs: For basting at the end with either fresh rosemary or thyme. Dried herbs will work in a pinch and you can use about ½ teaspoon.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Do I Really Need a Cast Iron Skillet?
In a word, yes you do. You can grab a Lodge cast iron skillet for $25-30 depending on what size you want. Either 10.5 or 12-inches is the way to go. And guess what, you only need to buy this once in your life and you shouldn’t ever need to replace it. It’s built solidly, to say the least. Use it to also make Perfect Steak, Mexican Street Corn Chicken Skillet, Garlic Butter Steak Bites, or even a Chocolate Chip Skillet Cookie and much more.
My runner up for this recipe is a large stainless steel skillet.
This is not the time for nonstick because you won’t get the sear you’re looking for.
How To Make Pork Chops in a Cast Iron Skillet
- Pat dry and season the pork chops. Pat them dry with paper towels first, then season both sides with salt, pepper, and garlic powder. Tips – Drying is important because surface moisture will steam instead of sear and you won’t get the nice crust. I also recommend taking the meat out of the refrigerator for 20-30 minutes before beginning because room temp meat always cooks through more evenly than fridge-cold.
- Sear. Heat the oil in a cast iron skillet over medium-high until it shimmers, then add the chops in a single layer and sear 2 to 2½ minutes per side until a deeply golden crust forms and the internal temperature is 145°F measured using a meat thermometer. Tip – Don’t move them during that first side so that the crust forms.
- Butter baste. Lower the heat to medium-low, add the butter and herbs, and once the butter melts, spoon the herb butter over the chops continuously for 1 to 2 minutes to infuse flavor.
- Rest. Transfer the chops to a plate and let them rest for 5 minutes so the juices redistribute, then spoon the extra herb butter from the pan over the top and serve.
- Serve. I like to serve these stovetop pork chops with Classic Mashed Potatoes, Creamy Make Ahead Mashed Potatoes, House Salads, or green veggies like Chessy Roasted Asparagus, Balsamic Roasted Broccoli which is a very easy recipe.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
Cast Iron Pork Chops
🙌🏻🥘 What to make when you want JUICY pork chops that are ready in 20 minutes and full of flavor! It's all about the technique rather than fancy ingredients. This pork chop recipe only uses a handful of basic ingredients so it's a perfect, no-fuss, busy weeknight dinner recipe!
Equipment
- large skillet (stainless is an alternate option if you don't have cast iron, nonstick is not recommended)
Ingredients
- 4 bone-in pork chops, use 4 pork chops that are about 8 ounces each and about 3/4-inch thick (I used bone-in, boneless chops also work; take pork out of fridge 20-30 minutes so its at room temp before beginning)
- 1-2 teaspoons kosher salt, or to taste (be generous)
- 1 teaspoon freshly ground black pepper, or to taste (be generous)
- ½ to 1 teaspoon garlic powder, or to taste (1-2 whole cloves fresh garlic may be substituted, sauté with the herbs at the end)
- 1 tablespoon avocado oil, olive oil may be substituted
- 2 tablespoons unsalted butter, room temperature
- 2-3 sprigs fresh rosemary, (fresh thyme may be substituted if necessary but rosemary is more fragrant; 1/2 teaspoon dried herbs may be substituted but fresh strongly recommended)
- fresh parsley, optional for garnishing
Instructions
- Using paper towels, pat dry the pork chops on both sides. Blotting the surface moisture will help the chops sear and form a nice crust, rather than steam. Tip – Starting with room temperature pork chops (or at least not fridge-cold) will yield a better result that cooks both more rapidly and more evenly.
- Evenly and generously season with salt. Evenly season with pepper and garlic powder. Tip – The salt adds flavor and helps a crust to form so don't be stingy!
- Add the oil to the cast iron skillet and heat over medium-high heat for about 1 minute, or until the oil is shimmering.
- Add the seasoned pork chops to the skillet, and cook for about 2 to 2 1/2 minutes on the first side. Tip – Once you place them in the skillet, leave them alone so that a nice crust can form.
- Flip and cook on the second side for about 2 minutes, or until the pork has reached 145F in the thickest part, as measured by a thermometer. Cooking Tips – Do NOT guess when they're done, take the temperature so they're safe to eat but also not dried out. If your pork chops are 1-inch thick or thicker, they'll need more time on each side, 3-4 minutes, but it depends so always take the temperature.
- Lower the heat to medium-low or low, add the butter, and swirl the pan nearly continuously or move the butter around with a spoon so the butter melts evenly and doesn't burn.
- Add the fresh rosemary sprigs or thyme sprigs (or dried herbs) to the melted butter.
- Use a small spoon to spoon and baste the chops with melted butter. Spoon, repeat, spoon, repeat. Do it evenly over all the pork chops for 1-2 minutes.
- Remove the pork chops, place them on a platter to rest, and allow them to rest for 5 minutes before serving. Resting Tip – Don't skip resting because it gives the natural juices time to redistribute so that when you slice into the pork, that the juices don't run out.
- Serve by drizzling the pan drippings and melted butter over the chops. Optionally garnish with extra rosemary, thyme, or fresh parsley and serve.
Notes
Storage: Extra pork chops will keep airtight in the fridge for 3-4 days or in the freezer for up to 2 months. Reheat gently in the microwave as desired.
Nutrition
Serving: 1serving, Calories: 374cal, Carbohydrates: 1g, Protein: 35g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 132mg, Sodium: 676mg, Potassium: 606mg, Fiber: 0.4g, Sugar: 0.02g, Vitamin A: 206IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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