Cast Iron Pork Chops
350kcal
Ingredients
- 2 bone-in pork chops
- salt
- freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 2 cloves garlic smashed
- 2 sprigs rosemary fresh
- 2 sprigs thyme fresh
Method
- Season the Pork: Pat 2 bone-in pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper
- Sear the Pork: Heat 3 tablespoons of vegetable oil in a cast iron skillet over high heat until it starts slightly smoking. Carefully place the seasoned pork chops in the hot skillet, making sure they make good contact with the pan. Sear them for 1 minute on each side.
- Add the Herbs: Lower the heat to low and add 3 tablespoons of unsalted butter, 2 cloves of smashed garlic, 2 fresh rosemary sprigs, and 2 fresh thyme sprigs to the skillet.
- Baste the Chops: Continue to cook the pork chops, continuously spooning the melted butter over them or about 3-4 minutes, and flip them every 20 seconds. The butter basting will infuse the pork with flavor and moisture.
- Rest the Chops: To check for doneness, use a meat thermometer. Pork chops are safe to eat when their internal temperature reaches 145F. Remove them from the pan when the internal temperature reaches about 10F below your desired doneness. Remove the pork chops from the skillet and let them rest for 5 minutes on a cutting board. This resting period allows the juices to redistribute within the meat. After resting, serve the cast iron pork chops with your favorite sides. Enjoy!
Nutrition
Calories 350kcal | Carbohydrates 2g | Protein 30g | Fat 25g | Saturated Fat 10g | Polyunsaturated Fat 2g | Monounsaturated Fat 12g | Cholesterol 90mg | Sodium 400mg | Potassium 350mg | Calcium 20mg | Iron 2mg
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Tips for Success
When selecting your pork chops, look for ones that are pinkish-red in color and have rich marbling. Avoid pale-colored chops with dark spots in the fat. If you don't have access to fresh herbs, just toss in about 1/2 teaspoon of each dried herb. I love the simple seasoning of these chops, but you can swap out the herbs to change the flavor. Marjoram, oregano, sage, or tarragon would all work beautifully here. How to Store and Reheat
Store leftover cast iron pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 10-12 minutes, flipping halfway, or until warmed through. Freeze cast iron pork chops in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating. Serving Suggestions
These cast iron pork chops honestly go with everything. I like to serve them with simple sides, like mashed potatoes or french fries and some roasted vegetables. For an all-in-one side, I'll make this creamy mushroom pasta. So yummy!
When selecting your pork chops, look for ones that are pinkish-red in color and have rich marbling. Avoid pale-colored chops with dark spots in the fat. If you don't have access to fresh herbs, just toss in about 1/2 teaspoon of each dried herb. I love the simple seasoning of these chops, but you can swap out the herbs to change the flavor. Marjoram, oregano, sage, or tarragon would all work beautifully here. How to Store and Reheat
Store leftover cast iron pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 10-12 minutes, flipping halfway, or until warmed through. Freeze cast iron pork chops in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating. Serving Suggestions
These cast iron pork chops honestly go with everything. I like to serve them with simple sides, like mashed potatoes or french fries and some roasted vegetables. For an all-in-one side, I'll make this creamy mushroom pasta. So yummy!