Cast Iron Skillet Pork Chops are a quick and tasty way to serve a filling gourmet meal. Before cooking, the meat is coated with a garlic herb mixture, and a hot pan creates a beautiful sear.
- 2 bone-in pork chops about 1 ¼ pound, 1 to ½ -inches thick (or 4 medium-sized chops)
- 1 tablespoon roughly chopped garlic
- ¼ cup extra-virgin olive oil
- 2 teaspoons chopped thyme
- 2 teaspoons chopped parsley
- ½ teaspoon black pepper
- 1/2 teaspoon kosher salt
- 5 thyme sprigs
- 1 tablespoon unsalted butter
- Combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper in a small bowl.
- The herb paste should be applied evenly to both sides of the pork chops. Marinate for 30 to 60 minutes at room temperature. Refrigerate if the pork has been marinating for more than an hour.
- Scrape some of the chopped garlic off the pork to prevent it from burning in the pan.
- Melt the butter in a large cast-iron skillet over medium-high heat.
- When the pan is hot, add 2 tablespoons olive oil and the pork chops.
- Cook for 1 minute after lightly pressing the pork chops into the pan to get a nice sear.
- 1 minute later, flip and sear the other side.
- 1 minute on each side of the pork chops to render the fat
- Reduce the heat to medium and cook the pork chops until the internal temperature reaches 135oF, 4 to 6 minutes depending on thickness, flipping every minute for even cooking.
- Remove the pan from the heat and add the thyme springs and butter.
- Once the butter has melted, tilt the pan and baste the pork chops several times with the butter.
- Transfer the pork to a cutting board and set aside for 5 minutes before carving.
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
- Serving Size: 2 servings
- Calories: 589kcal
- Sugar: 1g
- Sodium: 677mg
- Fat: 48g
- Saturated Fat: 12g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 132mg
Keywords: Cast iron pork chops, pan seared pork chops recipe, pan seared cast iron skillet pork chops, main course