Are you craving a mouthwatering pork chop that is tender, juicy, and bursting with flavor? Look no further! In this recipe, we will guide you on how to cook a cast iron pork chop that will impress even the most discerning taste buds. Get ready to elevate your cooking skills and indulge in a truly unforgettable dining experience.
- About This Pan Seared Pork Chops Recipe
- Ingredients You Will Need to Pan Sear Pork Chops in a Cast Iron Skillet
- Moist Pork Chops Every Time
- How to Cook Pork Chops in a Cast Iron Skillet
- How Long to Cook Thick Pork Chops on the Stove
- Homemade Sauce for Pan Seared Pork Chops
- Side Dish Ideas
- Other Exciting Recipes to Explore
About This Pan Seared Pork Chops Recipe
Our cast iron skillet stove top method is the secret to achieving perfection with a variety of pork chops. Whether you prefer boneless or bone-in, loin or shoulder, rib or sirloin, this method guarantees delicious results. You have the option to serve the chops straight out of the skillet, featuring their own delectable herb-infused melted butter and olive oil goodness. Alternatively, you can whip up a quick and delectable pan sauce to drizzle over them.
Ingredients You Will Need to Pan Sear Pork Chops in a Cast Iron Skillet
To create these culinary masterpieces, gather the following ingredients:
- Pork chops: We recommend using thick cut Frenched bone-in pork chops, as they benefit from the brining process we will outline. However, boneless pork chops, such as loin or rib chops, can be prepared in the same way.
- Salt and black pepper: Use these to season the pork chops before cooking. For an added touch, you can also sprinkle garlic powder or paprika to achieve a beautiful golden-brown color.
- Cooking oil and butter: A tablespoon of butter adds flavor, and a little oil ensures the butter doesn’t burn.
- Herbs and garlic cloves: Infuse the butter and oil with a combination of thyme, rosemary, and garlic cloves. Sage or oregano also work wonderfully. Feel free to garnish with additional fresh herbs at the end.
All you need is a good, heavy cast iron skillet and your stove to embark on this culinary adventure.
Moist Pork Chops Every Time
To ensure your cast iron skillet pork chops are always moist and tender, we recommend a simple but effective technique – brining. While not essential for thinner or fattier cuts, leaner cuts or thick cut pork chops benefit tremendously from this process.
To give your pork chops the moisture they deserve, follow these steps:
- Dissolve 1/2 cup of brown sugar and 1/4 cup of kosher salt in 1 quart of hot water.
- Allow the mixture to cool completely. A helpful trick is to boil only half the water, dissolve the sugar and salt, and then add the remaining water using ice cubes.
- Submerge the pork chops in the brine solution and refrigerate for at least 1 to 2 hours, or for an optimal result, up to 6-8 hours.
- When you’re ready to cook, pat dry the pork chops with a paper towel.
How to Cook Pork Chops in a Cast Iron Skillet
Prepare yourself for an effortless and rewarding cooking experience with these simple steps:
- If you’re working with thicker cuts, remember to brine as described above.
- Season the pork chops generously with salt and pepper on both sides.
- Heat your cast iron skillet over medium-high heat and add the butter, olive oil, garlic, and herbs such as fresh thyme and rosemary. Stir the mixture until it becomes fragrant.
- Sear the pork chops in the skillet, making sure to gently baste them with the butter and oil mixture. Maintain a steady medium-high heat and avoid constant adjustment.
- Once cooked, remove the pork chops from the skillet and loosely cover them with foil. Allow them to rest for approximately 5 minutes.
If you’re cooking more chops than can fit in your skillet, cook them in two batches and remember to add more butter, olive oil, and other ingredients for the second batch.
How Long to Cook Thick Pork Chops on the Stove
Achieving the perfect pan-fried pork chop requires precise cooking time. For ideal results, follow these guidelines:
- For a perfectly browned chop on each side, flip the pork chop only once. Cook until the internal temperature reaches 155°F (68°C) for a medium tenderness. If you prefer a slightly underdone chop, 145°F (63°C) is the medium-rare yet food-safe temperature for pork chops.
- To accurately measure the temperature, use a reliable meat thermometer and insert it into the center of each chop.
- Cooking time may vary depending on the thickness of the pork chops, the number of chops in the skillet, the size of your skillet, and the type of burner on your stove. As a general guideline, thinner chops (around 1/2 inch) require 2 minutes per side, while thicker pork chops (around 3/4 to 1 inch) require approximately 5 minutes per side.
Homemade Sauce for Pan Seared Pork Chops
While these flavorful pork chops are delightful on their own, you can elevate them further with a delectable sauce. Here’s a simple yet scrumptious mustard cream sauce that pairs beautifully with the rich flavors of the pan-seared pork chops:
- In a saucepan, combine heavy cream and mustard, adjusting the proportions to your taste.
- Bring the mixture to a simmer and allow it to reduce.
Side Dish Ideas
The possibilities are endless when it comes to side dishes that perfectly complement your cast iron skillet pork chops. Here are a few suggestions:
- White bean and roasted red pepper salad
- Shopska salad
- Green beans
- Irish champ
- Crispy roasted potatoes
- Roasted onions
- Baked apple slices
- Mushroom gravy
- Beer onion gravy
Other Exciting Recipes to Explore
If you enjoyed this recipe, we have other tantalizing dishes you may want to try out:
- Marinades for Pork
- When to Brine and When to Marinate
- Pork Tenderloin with Apples & Onions
- Braised Pork Chops
- Pork Spare Ribs (Oven)
- Pork Shoulder Roast
Prepare to impress your loved ones with the most succulent and flavorful cast iron pork chops they have ever tasted. Let your culinary journey begin!