These cast iron pork chops are a staple in my home for delivering perfectly caramelized pork chops that are intensely flavorful and juicy! It doesn't matter if you're using bone-in pork chops or boneless pork chops, the simple stovetop method is a tried and true method that does not disappoint! Get ready for some super moist and tasty pork chops that are ready to enjoy in just a few minutes!
Best Cast Iron Pork Chops Recipe
Pork chops made in cast iron on the stovetop are always a winner. The supreme juiciness and caramelized crust make each bite even better than the last. When you are not in the mood for steak or chicken, pork chops are always enticing.
Tender and full of flavor, these cast iron pork chops are easy to prepare and always a family favorite. Your mouth is probably watering already! And once you start cooking, the aroma will be intoxicating!
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Simplicity is what makes this recipe such a welcoming go-to, especially when you do not have too much time to devote to cooking on busy nights. From start to finish, expect this meal to take you 20 minutes tops to prepare.
Not to mention, when you let the pork chops shine as the star of the show, the basics are all you need to take the taste up a level!
🥘 Cast Iron Pork Chops Ingredients
As you gather your ingredients which are listed below, you will see that there are not too many required to make this pork chop dish a standout. Get good quality pork chops at your grocery store or butcher, grab your skillet, and you are good to go!
- Pork Chops - 2 pork chops (boneless or bone-in, about 1-inch-thick cuts). Go for a nice-looking thick-cut or ask your butcher to recommend one. Now’s not the time to skimp, so treat yourself to succulence!
- Salt & Pepper – 1 teaspoon of both salt and pepper. Season conservatively and add more if needed. You don’t want to overpower the natural taste of the pork chops. Enhancing is where it’s at!
- Paprika – 2 teaspoons of paprika. A sprinkle of spice adds a subtle kick. Plus, the paprika helps your pork chops to caramelize perfectly!
- Olive oil – 1 tablespoon of extra virgin olive oil (EVOO). Don’t use a different type of oil if possible. EVOO is smooth and rich – perfect for pork.
- Garlic – 2 teaspoons of minced garlic (or 2-3 cloves). “Date night” may be kiss-free, but your tummy will be tamed! Use fresh garlic cloves to infuse the cooking oil with better flavor. However, the jarred minced garlic works in a pinch.
- Parsley – 1 tablespoon of freshly chopped parsley garnish adds that gourmet touch as well as fresh flavor. You can substitute the parsley with chopped thyme.
- Butter – 1 tablespoon of butter. Use rich European butter for the best results. The drippings are to die for!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Cook Pork Chops in a Cast Iron Skillet
This is the easiest method ever for getting pan-seared pork chops right! The even heating of cast-iron skillets means superb caramelization, color, and searing for anything you cook this way!
Don't worry if you don't have a cast-iron skillet! Choose a skillet or non-stick frying pan with a good heavy bottom to transfer heat as best as possible.
This recipe prepares 2 pork chops, but it is so easy to make more if you need to!
Prepare the Pork Chops
- Prep. Prepare 2 pork chops for cooking by gently patting away any excess moisture off the chops with a paper towel. Heat your cast iron skillet to medium-high temperature along with 1 tablespoon of extra virgin olive oil.
- Season. Season the upward-facing side of your pork chops with 1 teaspoon of salt, 1 teaspoon of pepper, and 2 teaspoons of paprika. Be sure to get to the edges so every bite is well-seasoned.
Cook
- Sear. Once the olive oil is shimmering or beginning to slightly smoke, set the pork chops in the cast iron skillet with the seasoned side facing downward. Season the upward-facing side in the skillet. Cook for 4 minutes. *Do not move the pork chops before this time. No checking! This will interrupt the essential sear and you won’t get that caramelized crispness that holds in those succulent juices.
- Flip. Use tongs to flip your pork chops after 4 full minutes, searing the edges in the skillet as you turn them. Add 2-3 garlic cloves (and 1 tablespoon of parsley or thyme if you would like – otherwise you can garnish with them before serving) to the skillet while cooking the second side. Cook for an additional 4 minutes – remembering not to fuss with the pork chops during this cooking time.
- Baste. Add 1 tablespoon of butter after the 4 minutes is complete and turn off the heat. Spoon the melted butter over the pork chops liberally, then let them rest in the skillet for 5 minutes before serving.
- Serve. Plate your cast iron pork chops with the pan juices drizzled over top, then lightly garnished with fresh chopped parsley or thyme.
You can serve these cast iron pork chops with an array of steamed mixed veggies, creamed spinach, corn on the cob, a potato or rice side dish, or a cool, crisp coleslaw. So delicious - dig in and enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use boneless or bone-in pork chops with this cast iron recipe, and both versions are equally excellent. With restaurant-quality results without the steep price tag, you will be whipping these up at least once a week!
- You can cube up the pork chops and toss them over a spinach salad, add them to pasta, or serve them on a bun as a quick sandwich. If you cannot wait until lunchtime, serve the leftovers with eggs in the morning instead of bacon or sausage.
- Avoid moving the pork chops during the initial sear as this can disrupt the formation of the perfectly caramelized crust!
🥡 Storing & Reheating
On the rare occasion you have leftovers of this dish, storing is a snap. You can wrap them in foil or place the pork chops into an airtight container. Leftovers should be good to eat for about 2-3 days when stored properly in the fridge.
Reheating Pork Chops
I recommend reheating in the oven rather than the microwave for the best texture.
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❓ Recipe FAQs
A meat thermometer is the best way for checking if your pork is done! If you don't have one, they are typically less than $10 and are seriously worth the investment! Your chops are ready to eat at 145°F (62°C), however, you can remove them from the heat at 140°F (60°F) since they will continue to cook an additional 5°F while resting (called "carryover cooking).
This depends largely on how thick your chops are! For this recipe, I recommend using pork chops that are about 1 inch in thickness, which need to cook for 4 minutes per side. If you have chops that are only ½ inch thick, they will cook faster and take only about 2-3 minutes per side. If you are using bone-in pork chops, you may need to add about a minute to your cook time.
Pork chops, as well as any meat, should be brought out of the fridge and set on the counter about 20-30 minutes before cooking. This takes the chill off and helps to bring the meat up to room temperature for quick and even cooking.
🐖 Other Great Pork Chop Recipes
- Crock Pot Pork Chops - Making pork chops in the crockpot yields tender and juicy meat that is almost completely hands-off!
- Air Fryer Shake & Bake Pork Chops - Crisp on the outside and tender on the inside, these chops are bound to be a hit!
- Stuffing Stuffed Pork Chops - Thick-cut pork chops are loaded up with stuffing for a holiday-worthy meal!
- Shake And Bake Pork Chops - Crispy breaded pork chops are ready to go in under 30 minutes!
- Marinated Grilled Pork Chops - This homemade marinade works perfectly for pork chops, no matter how you want to cook them!
- Honey Garlic Baked Pork Chops - Double-coated pork chops are smothered with a sweet honey garlic sauce!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Cast Iron Pork Chops
Ingredients
- 2 pork chops (bone-in or boneless pork chops, roughly 1 inch in thickness)
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
- 2 teaspoon paprika
- 1 tablespoon olive oil (extra virgin)
- 2-3 cloves garlic (or 1 teaspoon minced garlic)
- 1 tablespoon parsley (chopped, or use fresh thyme)
- 1 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare your 2 pork chops for cooking by patting any moisture off the chops with a paper towel. Heat your cast-iron skillet and olive oil to medium-high temperature.
- Season the upward-facing side of your pork chops with 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoon paprika.
- Once the 1 tablespoon olive oil is shimmering or beginning to smoke, place the pork chops into the cast-iron skillet with the seasoned side facing downward. Season the upward-facing side. Cook for 4 minutes. Add the 2-3 cloves garlic (and 1 tablespoon parsley if desired) to the skillet while cooking the first side, remove if starting to burn.
- Use tongs to flip your pork chops, searing the edges as you turn them. Cook for an additional 4 minutes - still without moving the chops.
- Add the 1 tablespoon butter after the 4 minutes cook time, and turn off the heat. Spoon the melted butter over the pork chops liberally, then let them rest in the skillet for 5 minutes before serving.
- Serve your pork chops with the pan juices drizzled over the chops, then garnished with fresh chopped parsley or thyme.
Notes
- You can use boneless or bone-in pork chops with this cast iron recipe, and both versions are equally excellent. With restaurant-quality results without the steep price tag, you will be whipping these up at least once a week!
- You can cube up the pork chops and toss them over a spinach salad, add them to pasta, or serve them on a bun as a quick sandwich. If you cannot wait until lunchtime, serve the leftovers with eggs in the morning instead of bacon or sausage.
- Avoid moving the pork chops during the initial sear as this can disrupt the formation of the perfectly caramelized crust!
Beth Taylor says
What a beautifully simple recipe! Delicious! Thank you!
Iris says
delicious and tender..maybe a bit less salt..otherwise amazing
Mariya says
I made 4 pork chops, and they turned out so juicy and delicious - the best recipe ever - it's very simple, the instructions are clear, and gives the exact time. I've never made better pork chops!
My chops were 1/2-inch thick, and I decreased the time after flipping to 3 minutes instead of 4. I wonder if 3 minutes before the flipping (so 3 and 3) would have been enough for 1/2-inch thick chops.
Anonymous says
Absolutely delicious! Instructions were easy and the pork chops turned out amazing. So tender, juicy and full of flavor!
Barb G says
Great Recipe.....so much flavor. The pork chops were so tender and not overdone (like I tend to do). It's been added to our favorites
Susan Jones says
I have only found your website this week and this is the 2nd recipe I have cooked this week. Another 5 stars. My husband said the tastiest pork chops he had ever eaten.
Angela @ BakeItWithLove.com says
That's awesome! Thanks so much for coming back to share your feedback and results!
Barbara says
This dish was amazing!!
I did it in my cast iron on the grill.
Hubby and I give it 10 stars.
10 more stars for a clean stovetop.
Christine says
These were fantastic! I did not alter a thing. I did them in cast iron on the grill and threw in some fresh asparagus into the juices and seasonings at the end. I will make this again! I’d post the pic if I could!! Thanks!
Anonymous says
I had a couple of thick Duroc pork chops. While this was not a low calorie dish, the chops were fabulous! Great recipe, easy and delicious.
JPD says
These pork chops were so delicious and the recipe saved the day. I planned to grill them and a thunderstorm was rolling in. These were so much better than on the grill. I had already mixed fresh crushed garlic, black pepper, and crushed rosemary so I added some salt and used that. The butter at the end added so much flavor. Thanks for sharing.
Angela @ BakeItWithLove.com says
Aw, thanks for sharing how well the pork chops turned out for you! So nice to hear!
Kathy CP says
Oh my goodness this recipe was awesome! I just wish I had had two pork loins instead of a big one as the bone was really large and I feel like I could have eaten a lot more! I warmed up some French bread to dip into the butter drippings and that was pretty good too. We had with corn on the cob. Can’t wait to make this again. Great recipe!!!!!!! Oh and great tip to sear the edges. Perfect tip.
Bill says
Outstanding & very tender. Simply delicious & very easy to prepare & cook! I added McCormick “Brown Sugar Bourbon” seasoning instead of pepper.
Heather says
I hate making pork chops because they always come out dry or tough, no matter if I grill them, bake them or pan fry them. This time they came out so juicy! Even better than my instant pot! Great recipe, thank you!
Hilary MacDonald says
These pork chops were delicious! My family loved them! Thank you for sharing!
laney says
easily the best pork chop i’ve ever had
Marian says
Loved the flavor and it was so quick and easy. Thank you
Angela @ BakeItWithLove.com says
Thank you! It's always wonderful to hear that a recipe was well-received!