Whenever we go to a nice restaurant and they have a thick-cut pork chop on the menu, it’s something I always love to order. They’re juicy, tender and cooked perfectly to melt-in-your-mouth, almost like a great steak. I wanted to try out my own pork chop recipe to debunk how I could make them restaurant-quality in my own kitchen. After lots of research and recipe testing, these cast iron pork chops have become a new favorite main course.
When it comes to prepping for the recipe, it’s simple and only takes 5 minutes. But buying the high-quality pork chops that are boneless and at least 1-inch thick is key. The cast iron skillet gives them the perfect sear. I always use the same skillet for the pan sauce to add lots of flavor and to keep the clean up minimal. Served with lemon herb potatoes or mashed potatoes, it’s a meal I can’t wait to make for my me and husband’s next date night at home.
Why you’ll love this recipe
- One pan dinner recipe. These pork chops use just a single pan to sear the pork and then build the flavorful pan sauce.
- Perfect protein to pair with all different side dishes. It’s a main course that requires only 5 minutes of prep time and can be served with a simple side dish.
- A restaurant-quality recipe for any night of the week. If you’re looking to make those thick and juicy steakhouse-style pork chops at home, this is your recipe. It’s quick with not a lot of fuss.
Tips for Busy Cooks
If your pork chops have a thick fat cap on them, you can trim that down slightly. Additionally, you can also lightly score the fat cap with a paring knife to prevent the pork chop from curling in the skillet.
Key Ingredient Notes
- Boneless center-cut pork chops – Look for boneless pork chops here, and be sure they are at least 1-inch thick. This will keep them nice and juicy when they are cooked.
- Coarse kosher salt – The key to cooking any good piece of protein is to season it well with kosher salt.
For the pan sauce:
- Butter – The base of the sauce that adds so much richness.
- Garlic cloves infuse the sauce with lots of flavor.
- White wine or apple cider adds layers of flavor to the sauce as well as acid to brighten the taste. Use apple cider if you prefer to not use wine.
- Thyme sprigs – Fresh thyme is best to infuse every bite with those warm, herbal notes.
How to make cast iron skillet pork chops
Step 1: Pat dry the pork chops with a paper towel and salt them evenly on both sides.
Step 2: In a large cast-iron pan, heat the olive oil over medium heat.
Sear the pork chops until golden brown on both sides, about 5 minutes total. Remove to a clean plate.
Step 3: Add butter and garlic cloves to the now-empty pan and cook for a minute until fragrant.
Pour in white wine and deglaze the pan, scraping all the brown bits from the bottom of the pan.
Step 4: Add the pork chops back into the skillet along with thyme sprigs.
Continue to cook the pork chops over medium heat until the internal temperature reaches 140°F, about 5 minutes per side, more or less depending on thickness.
Off heat, cover and rest for 5 minutes before serving. (The internal temperature of the pork chops will rise to 145°F during resting.)
Expert Tips:
- Bring the pork to room temperature 15 minutes prior to cooking. This will help the pork cook more evenly in the skillet.
- Pat the pork chops very dry with paper towels before searing. Any professional chef will tell you to do this. It’s the key techqniue to getting a good sear and beautiful golden brown color on the chops when they are cooking.
- Preheat your cast iron skillet correctly before searing. You want to make sure it’s hot, but not smoking. The pork chops should sizzle nicely when they hit the pan.
- Be sure to buy pork chops that are at least 1-inch thick. This is essential to not having a dry pork chop. When they are thicker, they take a little longer to cook through. To make sure they stay moist, check the temperature with a meat thermometer. Once they hit 140ºF, remove them from the heat and let them rest.
- Let the pork chops rest for 5 to 10 minutes after cooking. This is one of the most crucial steps to having moist pork. By letting the pork chops rest, you allow them to finish “cooking” on the plate and also allow the juices to settle in the meat before slicing.
- Make your sauce in the same cast iron that you seared the pork. It’s the best one pan recipe! The browned bits on the bottom of the cast iron from cooking the pork is where all of the flavor is for the sauce. You’ll want to deglaze the skillet with the wine and scrape up all of those bits of flavor into the sauce.
What to serve with cast iron skillet pork chops
These pork chops in the cast iron work so well with many side dishes. Here are some that we love to serve:
Storage
Store any leftover cast-iron pork chops in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven with a splash of chicken stock until just warmed through.
You can freeze uncooked pork chops for up to 2 months. Just be sure to thaw completely in the fridge overnight before cooking. Freezing cooked pork chops can work as well, but we often don’t recommend it since the texture can become tough once the meat thaws.
FAQs
Depending on the thickness, we like to say 5 minutes per side, or until 140ºF on a meat thermometer.
Make sure you don’t over-cook them! Use a meat thermometer to determine when they are finished cooking and let them rest for 5 to 10 minutes once they have reached an internal temperature of 140ºF.
Yes, this is fine as long as the pork chop is 140ºF degrees inside. Pinkness is normal and doesn’t mean that the pork chop is raw.
More delicious pork recipes:
Cast Iron Pork Chops
Ingredients
- 4 boneless center-cut pork chops Note 1
- 2 teaspoons coarse kosher salt
- 1 teaspoon olive oil
For pan sauce:
- 1 tablespoon butter
- 2-3 garlic cloves sliced
- ¼ cup white wine or apple cider
- 3-4 thyme sprigs
Instructions
- Pat dry the pork chops with a paper towel and salt them evenly on both sides.
- In a large cast-iron pan, heat the olive oil over medium heat.
- Sear the pork chops until golden brown on both sides, about 5 minutes total. Remove to a clean plate.
- Add butter and garlic cloves to the now-empty pan and cook for a minute until fragrant.
- Pour in white wine and deglaze the pan, scraping all the brown bits from the bottom of the pan.
- Add the pork chops back into the skillet along with thyme sprigs.
- Continue to cook the pork chops over medium heat until the internal temperature reaches 140°F, about 5 minutes per side, more or less depending on thickness.
- Off heat, cover and rest for 5 minutes before serving. (The internal temperature of the pork chops will rise to 145°F during resting.)
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Notes
– Store any leftover cast-iron pork chops in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven with a splash of chicken stock until just warmed through.
– You can freeze uncooked pork chops for up to 2 months. Just be sure to thaw completely in the fridge overnight before cooking. Freezing cooked pork chops can work, but we often don’t recommend it because the texture can become weird once the meat thaws.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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