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.
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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
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.
Cast Iron Pork Chops
Ingredients
- 4 bone-in pork chops 1-inch thick, 6-8 ounces each
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil such as avocado oil or other high heat oil
- 1 tablespoon butter
- 1 teaspoon minced fresh rosemary optional
Instructions
- Pat pork chops dry and season both sides with salt and pepper. (recipe note #1)
- Heat oil in a 12-inch cast iron skillet over medium-high heat until nearly smoking. Add pork chops in a single layer and cook, flipping often until both sides have developed a crust and are golden brown, about 5 minutes. Add butter and rosemary, if using, and continue cooking, again flipping often 5 minutes more, or until well browned and an instant read thermometer in the center reads 145˚F. Transfer pork chops to serving platter let rest 5 minutes before serving.
Notes
- If your pork chops have a thick fat cap, score the fat of each one perpendicularly in 2-3 places (this will minimize curl and help the cook evenly).
Thank you for the recipe’s &your great tips 😋
My pleasure, Sue!
These look wonderful. I think a lot of pork chops are overlooked because people overcook them, and there's no meat much worse when overcooked. It took my husband a while to get over the bit of pink in the middle, but now he's hooked.
Thanks so much, Mimi!
These pork chops look fantastic, Marissa! I love that you used bone-in chops, and that cast iron skillet is perfect for a good crust! I'll take these for dinner tonight, please. 🙂
Thanks so much, David! I love how pork chops on the bone are so juicy.
These are some perfectly cooked pork chops - fatty enough yet not greasy, juicy, and beautifully browned! Loving the addition of rosemary, too.
Thanks so much, Ben!
These are seriously the BEST pork chops that I have ever seen, Marissa. Thanks for all the great tips.
Thank you, Angie! My pleasure.