These superbly easy Cast Iron Pork Chops are a staple in my home for delivering perfectly caramelized pork chops that are intensely flavorful, tender, 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!
Cast Iron Seared Pork Chops
Pork chops made in a 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!
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!
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!
What You’ll Need
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 (boneless or bone-in, about 1-inch-thick cuts) – Go for a nice-looking thick-cut or ask your butcher to recommend. Now’s not the time to skimp, so treat yourself to succulence!
- Salt & 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 – A sprinkle of spice adds a subtle kick. Plus, the paprika helps your pork chops to caramelize perfectly!
- Olive oil – Don’t use a different type of oil if possible. EVOO is smooth and rich – perfect for the pork.
- Garlic – “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 – Freshly chopped parsley garnish adds that gourmet touch as well as fresh flavor. You can substitute the parsley with chopped thyme.
- Butter – Use rich European butter for the best results. The drippings are to die for!
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.
- Prepare your 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 the extra virgin olive oil.
- Season the upward-facing side of your pork chops with salt, pepper, and paprika. Be sure to get to the edges so every bite is well-seasoned.
- 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.
- Use tongs to flip your pork chops after 4 full minutes, searing the edges in the skillet as you turn them. Add the garlic cloves ( and herbs 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.
- Add the 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.
- 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!
Storing Leftover Pork Chops
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. I recommend reheating in the oven rather than the microwave for the best texture.
You can cube up the pork chops and toss over a spinach salad, add to pasta, or serve 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.
Leftovers should be good to eat for about 2-3 days when stored properly in the fridge.
Cast Iron Pork Chops
- 2 pork chops (bone-in or boneless pork chops, roughly 1 inch in thickness)
- 1 tsp each, salt & pepper (to taste)
- 2 tsp paprika
- 1 Tbsp olive oil (extra virgin)
- 2-3 cloves garlic (or 2 teaspoons minced garlic)
- 1 Tbsp parsley (chopped - or thyme)
- 1 Tbsp butter
- Prepare your 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 salt, pepper, and paprika.
- Once the 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. *Do not move the chops before this time! This will interrupt the sear. Add the garlic cloves (and herbs 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 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!