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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.
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.
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.
- 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.
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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
- 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
- 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.
- 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).