Cast Iron Pork Chops

Cast Iron Pork Chops are a restaurant worthy main course that's easy enough for a weeknight meal and always welcome at a dinner party or on date night. With 4 simple ingredients (plus salt and pepper) and minimal prep time, you'll be serving these succulent chops in just 20 minutes, start to finish.

Seared in a cast iron pan and finished with sizzling butter and fresh rosemary, these juicy pork chops develop deeply rich flavor and a beautiful golden crust. As soon as the tantalizing aroma reaches your nose, you’ll know that you’re about to enjoy something special.

Jump to:

• Ingredients You Need to Make Cast Iron Pork Chops
• Choosing the Right Pork Chops
• Seasoning Options
• Recipe Tips
• Serve With
• More Pork Chop Recipes
• How to Make Cast Iron Pork Chops
• Cast Iron Pork Chops
• 💬 Comments

Ingredients You Need to Make Cast Iron Pork Chops

• Bone-in Pork Chops:  1-inch thick, 6-8 ounces each
• Kosher Salt and Freshly Ground Black Pepper: 
• Vegetable Oil: such as avocado oil or other high heat oil
• Butter: salted butter or unsalted butter
• Fresh Rosemary: optional

Choosing the Right Pork Chops

There are several cuts of pork chops and you've got a couple of good options for this recipe. For the juiciest result, use thick, bone-in pork chops. They're superior in both flavor and texture for this recipe. That said, center-cut, boneless pork chops also work well, but they won't have the same level of moisture or depth of flavor.

Seasoning Options

You can keep things simple and season your pork chops with just salt and pepper. A sprig of fresh rosemary adds earthy flavor and a lovely scent and other fresh herbs work well also, like fresh thyme or sage. You could also smother the juicy chops in succulent Garlic Butter Mushrooms for a decadent main course.

Recipe Tips

• If your pork chops have a thick fat cap, score them vertically in 2 or 3 places to prevent curling and promote even cooking.
• Remove your pork chops from the refrigerator 15 minutes before you plan to cook them for even cooking and extra tender pork chops.
• For searing, be sure to use a high-heat cooking oil, such as avocado oil to minimize smoke.
• Cooking time depends heavily on the thickness of your pork chops. As you'd imagine, thicker pork chops will take longer than thinner chops. An instant read meat  thermometer is the best way to check for doneness - 145˚F at the thickest part is the ideal temperature before the 5 minute resting period where the temperature will continue to rise.

Serve With

• Yukon Gold Mashed Potatoes or Brabant Potatoes
• Roasted Broccoli and Cauliflower
• Arugula Salad or Corn Salad
• Skillet Cornbread or Brioche Rolls
• Garlic Butter Noodles

More Pork Chop Recipes

• Pork Piccata
• Pork Saltimbocca
• Bacon Wrapped Pork Chops

How to Make Cast Iron Pork Chops

Pat pork chops dry and season both sides with salt and pepper. Then heat oil in a 12-inch cast iron skillet over medium-high heat until nearly smoking. Cook pork chops in a single layer, flipping often golden brown, about 5 minutes. Add butter and rosemary, if using, cook until well browned, flipping often, about 5 minutes more (to an internal temperature of 145˚F). Let rest on serving platter 5 minutes before serving.