This easy pan seared cast iron skillet pork chops recipe will be ready in minutes and melt in your mouth. We don’t condone dry pork chops over here!
I feel like pork chops always get a bad rap.
I remember being in school and hearing my peers complain about their parents making pork chops for dinner.
“They’re too dry!”
“They have no flavor!”
“I hate pork chops!”
And honestly, I agreed with them at one point.
Pork chops dry out VERY easily when overcooked, which they are a lot of the time.
And nobody likes dry pork chops.
But when a pork chop has the perfect sear and reaches the perfect internal temperature on the stove top…
They’re the best things you could ever eat.
In fact, I love pork chops so much.
They’re super heart healthy, and I try to eat them at least every other week.
I’ve baked them, fried them, seared them, and tried just about everything you can with them.
But searing them in my cast iron skillet is my absolute favorite way to make them.
And the best part?
It’s such an easy recipe.
Whether you’re using bone in or boneless chops, they’ll be ready in no time.
Let me show you how it’s done.
Ingredients:
Pork Chops: I like boneless pork chops. I find they’re easier to manage and cook a bit more evenly. Of course, bone-in pork chops work just as well. Just make sure you trim the fat off of them before beginning this recipe.
Seasonings: For this recipe, I use salt, pepper, paprika, onion powder, and crushed red pepper flakes, and fresh thyme. You can also add other fresh herbs like fresh rosemary and sage.
Olive Oil: I love searing my pork chops in olive oil. If you don’t have olive oil, an oil with a higher smoke point such as avocado oil will work perfectly.
Butter: Yup, we’re basting these bad boys!
Directions:
Heat your large cast iron skillet over medium heat or medium high heat.
When the pan is heating up, season one side of your pork chops.
Once the pan gets hot, pour a dash of olive oil in it, and lay down your pork chops, flipping them over after it’s been a minute and a half.
Once you flip your chops, add butter and thyme to the pan. Begin basting the butter over the top of the pork chops once melted.
Flip your pork chops over after every 1-2 minutes until they get a golden brown sear and reach an internal temperature of 140 degrees f (you can use a meat thermometer for this).
Serve immediately with your favorite sides. Store in an airtight container in the refrigerator for up to 5 days.
FAQs:
Q: I don’t have a cast iron pan. What else can I use for this pork chop recipe?
A: You can use a stainless steel pan. For this cooking method, you’re going to want to flip over your pork chops when and only when they stop sticking to the bottom of the skillet. Do not peel the meat off before it is ready, even though this may increase your cooking time. You’ll still get juicy pork chops!
Q: Do I need a brine for these pork chops?
A: You do not need one, however, you can certainly brine these if you’d like.
To make a brine, all you need is a few simple ingredients. Just take 2 cups of hot water and dissolve a half cup of brown sugar and a half cup of salt in it.
Pour it in a baggie over your pork chops, and add four more cups of water to the bag.
Refrigerate for 2-4 hours and proceed with this recipe as normal.
Q: Can I put any specific sauce over these pork chops?
A: Absolutely! My favorite sauce is a dijon mustard sauce.
To make this, saute some garlic in a bit of butter, and add chicken broth, dijon mustard, and heavy whipping cream to thicken this up.
Whisk constantly until the sauce has reached its desired thickness, and pour right over the flavorful pork chops.
What To Serve With Cast Iron Pork Chops:
Appetizer: I love a simple, lemony arugula salad with pan-fried pork chops. Toss some arugula in some fresh lemon juice and olive oil, and top with parmesan cheese, salt, and pepper.
Side Dish: I will shout this from the rooftops, you can’t have pan-seared pork chops without homemade applesauce!
Roast some granny smith apples in the oven until they get nice and caramelized, and mash them up with a whole bunch of cinnamon.
Thank me later.
Vegetable: I personally am a huge fan of brussel sprouts with my pork chops. You can also serve these with green beans and sweet potatoes.
Easy Pan Seared Cast Iron Skillet Pork Chops Recipe
Ingredients
- 4–5 boneless center cut pork chops, with fat trimmed off
- 1–2 tbsp olive oil
- 1 tbsp butter
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp rosemary
- 1 tsp crushed red pepper
- 3–4 thyme sprigs
Instructions
- Heat up your cast iron skillet over medium-high heat until hot. While it’s heating up, season your pork chops generously on both sides with everything but the thyme.
- Add olive oil to the pan, and place your pork chops down.
- After a minute and a half, flip your chops and add the butter and thyme sprigs to the cast-iron skillet. Begin to baste.
- Flip your tender pork chops every minute and a half to get a nice even sear until they reach an internal temperature of 140° with an instant-read thermometer.
- Serve with your favorite sides and enjoy!
