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Though I enjoy an occasional elaborate cooking project, there’s an undeniable appeal to a dish that delivers restaurant-quality results on a Tuesday night. That’s where these Cast Iron Pork Chops shine, striking a perfect chord between after-work simplicity and special occasion flair. With just four ingredients beyond salt and pepper, this recipe turns a humble cut of meat into a succulent main course, all in about 20 minutes.

seared pork chops in a cast iron pan.
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The magic happens when pork meets hot cast iron. As the chops sear, they develop a golden crust that seals in juices and creates a foundation of flavor. A knob of butter and a sprig of fresh rosemary added at the end create an instant sauce, filling the kitchen with an aroma that draws everyone to the table.

I followed the recipe exactly and they turned out phenomenal.  Would not alter or change any of it.  My wife who normally is hesitant to eat pork chops because they are often dry, said “I would actually consider ordering pork chops in a restaurant now.”

Roger Mojsiejenko

Ingredients for Cast Iron Pork Chops

Cast Iron Pork Chops Ingredients on a white marble board.
  • Bone-in pork chops: Look for chops that are about 1-inch thick and 6-8 ounces each. You want a nice pink color with some marbling – that’s where the flavor lives. And don’t shy away from that bone; it adds so much depth to the final dish.
  • Kosher salt: I always reach for kosher salt when cooking. The larger flakes distribute more evenly and give you better control over seasoning.
  • Freshly ground black pepper: Once you start using freshly ground pepper, you’ll never go back to the pre-ground stuff. The aroma and flavor are incomparable. Vegetable oil: Choose an oil with a high smoke point like avocado or grapeseed oil. You want an oil that can handle the heat without burning and adding any unwanted flavors or setting off your fire alarm (speaking from experience here).
  • Butter: Higher fat (European Style) butter is your friend here – less water means less splatter when you’re cooking at high heat. And it adds a luxurious richness to the final dish.
  • Fresh rosemary: While this is optional, I highly recommend it. Look for sprigs with vibrant green needles that are fragrant when you rub them. Just a little goes a long way in enhancing the flavor of these chops.

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.

seared pork chops in a cast iron pan photographed from above.

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.

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

5 from 5 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 20 minutes
Course: Main Course
Cuisine: American
Calories: 319
Servings: 4 people
Succulent pork chops that are weeknight easy and dinner party or date night special! Adapted from The Food Lab by J. Kenji López-Alt

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

  1. 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).

Nutrition

Calories: 319kcal | Carbohydrates: 1g | Protein: 37g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 107mg | Potassium: 635mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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19 Comments

  1. Roger Mojsiejenko says:

    5 stars
    I followed the recipe exactly and they turned out phenomenal. Would not alter or change any of it. My wife who normally is hesitant to eat pork chops because they are often dry, said “I would actually consider ordering pork chops in a restaurant now”

    1. Marissa Stevens says:

      That is wonderful to hear, Roger! I’m so happy to hear that these were a hit for you and your wife!

    2. Joanne says:

      5 stars
      Made them twice, both times they came out delicious!!!!

  2. Valentina says:

    The perfectly golden sear lured me in, and rosemary with he pork is so delicious. A great not-to-involved recipe I’d make anytime! ๐Ÿ™‚ ~Valentina

    1. Marissa Stevens says:

      Thank you, Valentina! That sear is my favorite too.

  3. Jill says:

    5 stars
    Wow! This recipe made the most tender pork chops I have ever tasted! So simple yet so delicious! Kerry Gold butter was the piece de resistance! Will make these again and again!

    1. Marissa Stevens says:

      That is fabulous to hear, Jill! So glad you’re enjoying these.

  4. Jennifer says:

    5 stars
    So simple, but so very good. Searing them and adding the butter kept my pork chops tender and juicy. Family said it was the best pork chops I ever made.

    1. Marissa Stevens says:

      aww…I love to hear this, Jennifer! Thank you for coming back to let me know.