By Sabine Venier
Published Oct 14, 2024
Nothing beats the gorgeous crust you can achieve by cooking pork chops in a cast iron pan. These cast iron pork chops are crispy on the outside, juicy on the inside, and come out perfectly cooked every time. I love that I can have these chops on the table in just 15 minutes. Dinner? Solved.
Sometimes, the simplest method is the best method. I love using simple seasonings, fresh herbs, and a bit of butter to let the crispy crust on these pork chops shine!
What’s in This Cast Iron Pork Chops Recipe?
- Pork Chops: I recommend using bone-in rib chops. The bone and additional fat help insulate the meat, reducing your risk of drying it out. You can use boneless, but you’ll need to be much more cautious about overcooking.
- Oil + Butter: Vegetable oil has a high smoke point , so it insulates the meat and butter from burning. Butter adds richness and flavor.
- Garlic: Adds earthiness and enhances the natural savory flavor of the meat.
- Herbs : Fresh rosemary and thyme add a fresh and herbal flavor.
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 ½ 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 350°F 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!
Ingredients1x2x3x
- ▢ 2 bone-in pork chops about 1 inch thick
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 3 tablespoons vegetable oil
- ▢ 3 tablespoons unsalted butter (⅜ stick)
- ▢ 2 cloves garlic smashed
- ▢ 2 sprigs fresh rosemary
- ▢ 2 sprigs fresh thyme
Video
Instructions
- Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper. 2 bone-in pork chops, Kosher salt and freshly ground black pepper
- Heat the 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. 3 tablespoons vegetable oil
- Lower the heat to low and add the butter, smashed garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet. 3 tablespoons unsalted butter, 2 cloves garlic, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
- 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.
- To check for doneness, use a meat thermometer. Pork chops are safe to eat when their internal temperature reaches 145°F. Remove them from the pan when the internal temperature reaches about 10°F 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!
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook Pork Chops in a Cast Iron Skillet Step by Step
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 145°F. Remove them from the pan when the internal temperature reaches about 10°F 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!
More Pork Chop Recipes to Try
Smothered Pork Chops
Apple Butter Pork Chops
Parmesan Pork Chops with Creamy Parmesan Garlic Sauce
Honey Mustard Pork Chops Skillet
Cast Iron Pork Chops Recipe
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer
Ingredients
- 2 bone-in pork chops about 1 inch thick
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter (⅜ stick)
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper. 2 bone-in pork chops, Kosher salt and freshly ground black pepper
- Heat the 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. 3 tablespoons vegetable oil
- Lower the heat to low and add the butter, smashed garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet. 3 tablespoons unsalted butter, 2 cloves garlic, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
- 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.
- To check for doneness, use a meat thermometer. Pork chops are safe to eat when their internal temperature reaches 145°F. Remove them from the pan when the internal temperature reaches about 10°F 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!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
