Cast Iron Pork Chops
Succulent pork chops that are weeknight easy and dinner party or date night special! Adapted from The Food Lab by J. Kenji López-Alt
Servings: 4 people
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).
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
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