Cast Iron Pork Chops - The Secret to the Best Pork Chops Is Your Cast Iron Skillet

This is a great simple recipe when you want to impress your loved ones. The perfect cast iron pork chops are easy to make and packed with flavor. Here's a step-by-step guide on how to achieve a juicy, flavorful dish with minimal ingredients.

Ingredients

• 4 bone-in pork chops (6 to 8 ounces each, 3/4 to 1-inch thick)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 cloves garlic, thinly sliced
• 4 sprigs fresh rosemary, plus chopped rosemary for garnish

Instructions

Step 1: Gather all your ingredients. Take the pork chops out of the refrigerator and let them stand at room temperature for about 30 minutes before cooking.

Step 2: If theres a fat cap on the sides of the chops, make a few vertical slits through them to prevent the chops from curling as they cook.

Step 3: Pat the pork chops dry with paper towels, then sprinkle both sides evenly with salt and pepper.

Step 4: Heat a 12-inch cast iron skillet over medium-high heat for about 3 minutes. Once hot, add the vegetable oil.

Step 5: Place the pork chops in the skillet and cook for 2 minutes on each side. Once seared, turn the chops and cook the other side for 2 more minutes.

Step 6: Add butter and garlic to the skillet. Place a sprig of rosemary on top of each chop. Tilt the skillet slightly to let the melted butter and oil pool on one side.

Step 7: Use a spoon to occasionally baste the chops with the garlic-butter mixture as they cook for another 2 minutes.

Step 8: After 2 minutes, remove the rosemary, turn the chops, and replace the rosemary. Continue cooking for another 2 to 3 minutes while basting the chops occasionally. The pork chops are done when an instant-read thermometer inserted into the center reads 140F (60C).

Step 9: Remove the pork chops from the skillet and place them on a cutting board or serving platter. Tent with foil and let them rest for 5 minutes before serving. The internal temperature will rise to 145F (62C) during this time.

Step 10: Garnish with freshly chopped rosemary and serve.

Recipe Tips

• For best results, let the pork chops rest after cooking to allow the juices to redistribute.
• Adjust the cooking time based on the thickness of your chops. For 1 1/2-inch thick chops, cook for 11-13 minutes. For 3/4-inch to 1-inch thick, cook for 8-10 minutes, and for 1/2-inch thick, cook for 4-8 minutes.
• If you're using boneless pork chops, reduce the cooking time by about 1 minute.

What to Serve With Cast Iron Pork Chops

These pork chops pair wonderfully with a variety of sides. Some great options include:

• Sarah's Homemade Applesauce
• Fresh Mushroom Rice Pilaf
• Roasted Green Beans

How to Store Cast Iron Pork Chops

Store any leftover cooked pork chops in an airtight or wrap them in aluminum foil. Keep in the refrigerator for up to 3 days.

Nutrition Facts (per serving)

• Calories: 504
• Total Fat: 32g (41% daily value)
• Saturated Fat: 9g (47% daily value)
• Cholesterol: 174mg (58% daily value)
• Sodium: 290mg (13% daily value)
• Total Carbohydrate: 1g (0% daily value)
• Dietary Fiber: 0g (1% daily value)
• Protein: 51g (102% daily value)
• Vitamin C: 1mg (1% daily value)
• Calcium: 55mg (4% daily value)
• Iron: 2mg (9% daily value)
• Potassium: 697mg (15% daily value)