Cast Iron Skillet Pork Chops
User Reviews
5
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Prep Time
35 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
592 kcal
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Course
Main Course
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Cuisine
American
Cast Iron Skillet Pork Chops
Description
The recipe starts with a paste made from minced garlic, olive oil, thyme, parsley, kosher salt, and cracked black pepper applied evenly onto bone-in pork chops. After marinating briefly at room temperature, the chops are seared in a hot cast iron skillet using olive oil to develop a crisp, golden exterior. Following an initial quick sear on both sides, the heat is lowered to medium to cook the chops through with regular flipping for even doneness. The internal temperature should reach 135°F for optimal juiciness.
As the cooking finishes, a mixture of additional thyme and butter is added to the pan. The melted butter is spooned repeatedly over the pork chops to baste and infuse them with herbaceous flavor and moisture. The result is a tender chop with a flavorful crust and herbal undertones.
This method suits pork chops about one inch thick and works well for bone-in cuts to retain moisture. Resting the meat briefly after cooking helps redistribute juices before serving.
Ingredients
- 2 pork chops 1 inch thickness, bone-in
- 1 tablespoon garlic minced
- ¼ cup olive oil divided
- 2 tablespoon thyme chopped and divided
- 1 tablespoon parsley chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper cracked
- 1 tablespoon butter
- thyme for garnish, fresh
- parsley for garnish, fresh
Instructions
- In a small bowl combine garlic, 2 tablespoons olive oil, 1 tablespoon thyme, parsley, salt, and pepper.
- Rub the herb paste evenly over both sides of the pork chops. Marinate at room temperature for 30 minutes.
- Heat a large cast-iron skillet over medium-high heat.
- Add 2 tablespoons olive oil to the pan. Once hot add the pork chops.
- Lightly press the pork chops down into the pan to get a nice sear. Cook for 1-2 minutes, then flip and sear the other side. Cook the sides of the pork chops if needed depending on the thickness of the pork.
- Turn the heat down to medium, and cook the pork chops until the internal temperature reaches 135 degrees Fahrenheit. It will take about 4 to 6 minutes depending on the thickness of the chops. Keep flipping every minute for even cooking.
- Turn off the heat and add the remaining talespoon of thyme and butter to the pan.
- Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.
- Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.
Notes
- Marinate the pork chops at room temperature for 30 minutes to allow the herb paste to absorb flavors.
- Use a cast iron skillet for an even sear that locks in moisture and creates a crispy crust.
- Cook until internal temperature reaches 135°F, flipping every minute to promote even cooking.
- Finish by basting with melted butter and fresh thyme for added richness and aroma.
- Let the chops rest briefly after cooking to maintain juiciness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 592kcal | 30% |
| Carbohydrates | 3g | 1% |
| Protein | 36g | 72% |
| Fat | 48g | 74% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 132mg | 44% |
| Sodium | 1013mg | 42% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 689IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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