Cast Iron Pork Chops
These cast iron pork chops are a simple one skillet recipe that's ready in less than 30 minutes. They're a restaurant-quality entree that's perfect for a weeknight meal or for entertaining friends.
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.)
Notes
Note 1: In this recipe, I recommend using at least 1-inch-thick pork chops.
Storing Tips:
- 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.
- 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
Calories: 257kcalCarbohydrates: 1gProtein: 29gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 97mgSodium: 1251mgPotassium: 522mgFiber: 0.1gSugar: 0.2gVitamin A: 129IUVitamin C: 2mgCalcium: 18mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
