Nothing beats the gorgeous crust you can achieve by cooking pork chops in a cast iron pan. These cast iron pork chops are crispy on the outside, juicy on the inside, and come out perfectly cooked every time. I love that I can have these chops on the table in just 15 minutes. Dinner? Solved.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Sometimes, the simplest method is the best method. I love using simple seasonings, fresh herbs, and a bit of butter to let the crispy crust on these pork chops shine!
What’s in This Cast Iron Pork Chops Recipe?
- Pork Chops: I recommend using bone-in rib chops. The bone and additional fat help insulate the meat, reducing your risk of drying it out. You can use boneless, but you’ll need to be much more cautious about overcooking.
- Oil + Butter: Vegetable oil has a high smoke point, so it insulates the meat and butter from burning. Butter adds richness and flavor.
- Garlic: Adds earthiness and enhances the natural savory flavor of the meat.
- Herbs: Fresh rosemary and thyme add a fresh and herbal flavor.
Tips for Success
- When selecting your pork chops, look for ones that are pinkish-red in color and have rich marbling. Avoid pale-colored chops with dark spots in the fat.
- If you don’t have access to fresh herbs, just toss in about ½ teaspoon of each dried herb.
- I love the simple seasoning of these chops, but you can swap out the herbs to change the flavor. Marjoram, oregano, sage, or tarragon would all work beautifully here.
How to Store and Reheat
Store leftover cast iron pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes, flipping halfway, or until warmed through.
Freeze cast iron pork chops in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These cast iron pork chops honestly go with everything. I like to serve them with simple sides, like mashed potatoes or french fries and some roasted vegetables. For an all-in-one side, I’ll make this creamy mushroom pasta. So yummy!
Cast Iron Pork Chops Recipe
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer
Ingredients
- 2 bone-in pork chops about 1 inch thick
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter (⅜ stick)
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper.2 bone-in pork chops, Kosher salt and freshly ground black pepper
- Heat the oil in a cast iron skillet over high heat until it starts slightly smoking. Carefully place the seasoned pork chops in the hot skillet, making sure they make good contact with the pan. Sear them for 1 minute on each side.3 tablespoons vegetable oil
- Lower the heat to low and add the butter, smashed garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet.3 tablespoons unsalted butter, 2 cloves garlic, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
- Continue to cook the pork chops, continuously spooning the melted butter over them or about 3-4 minutes, and flip them every 20 seconds. The butter basting will infuse the pork with flavor and moisture.
- To check for doneness, use a meat thermometer. Pork chops are safe to eat when their internal temperature reaches 145°F. Remove them from the pan when the internal temperature reaches about 10°F below your desired doneness.
- Remove the pork chops from the skillet and let them rest for 5 minutes on a cutting board. This resting period allows the juices to redistribute within the meat. After resting, serve the cast iron pork chops with your favorite sides. Enjoy!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Pork Chops in a Cast Iron Skillet Step by Step
Season the Pork: Pat 2 bone-in pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper
Sear the Pork: Heat 3 tablespoons of vegetable oil in a cast iron skillet over high heat until it starts slightly smoking. Carefully place the seasoned pork chops in the hot skillet, making sure they make good contact with the pan. Sear them for 1 minute on each side.
Add the Herbs: Lower the heat to low and add 3 tablespoons of unsalted butter, 2 cloves of smashed garlic, 2 fresh rosemary sprigs, and 2 fresh thyme sprigs to the skillet.
Baste the Chops: Continue to cook the pork chops, continuously spooning the melted butter over them or about 3-4 minutes, and flip them every 20 seconds. The butter basting will infuse the pork with flavor and moisture.
Rest the Chops: To check for doneness, use a meat thermometer. Pork chops are safe to eat when their internal temperature reaches 145°F. Remove them from the pan when the internal temperature reaches about 10°F below your desired doneness. Remove the pork chops from the skillet and let them rest for 5 minutes on a cutting board. This resting period allows the juices to redistribute within the meat. After resting, serve the cast iron pork chops with your favorite sides. Enjoy!
