Cast Iron Pork Chops So Juicy Wholesome Yum

Ingredients For The Best Skillet Pork Chops

Here I explain the best ingredients for skillet pork chops, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Choosing The Pork Chops:

Bone-in vs. boneless pork chops – Many people feel that the bone-in gets better flavor, and this can also help protect against over-cooking. I prefer less fuss with boneless pork chops. You can make stovetop pork chops of either type. Cuts of pork chops – There are many cuts of pork chops: shoulder chops (darker meat with lots of fat and connective tissue), rib chops (a fattier cut that’s also very tender), loin chops (very lean and mild flavor), boneless chops (also very lean and mild), and sirloin chops (lots of pork flavor, but also very tough). I recommend rib, loin, or boneless varieties for making pan seared pork chops, as these are the most tender. Thickness – Pork chops come in a range of thicknesses, which will effect the cooking time. Thicker pork chops are great for a main dish, thinner chops work well for meals like sandwiches. Thicker chops are also harder to overcook, so I recommend at least 1 inch thick. Appearance – Fresh pork chops will be light pink and firm, with varying levels of marbling and fat.

How To Season Pork Chops:

Olive oil – Regular olive oil has a high smoke point, which is great for cast iron skillet pork chop recipes that require hot oil. Avocado oil works great, too. Some people use butter, but it has a low smoke point. If you want the flavor, you can add a tablespoon of butter to the pan toward the end of the cooking process. Pork chop seasoning – I like to make my own quick pork chop seasoning, which has just a handful of spices: garlic powder, smoked paprika, dried herbs (thyme and oregano), sea salt (or kosher salt), black pepper, and cayenne pepper. These are all common pantry ingredients and it’s the best! Alternatively, you can also simply season your pork chops with sea salt (1 teaspoon per pound of pork) and black pepper (1/4 to 1/2 teaspoon per pound), or use a quick pork chop marinade.

How To Cook Pork Chops In A Cast Iron Skillet

This section shows how to cook pork chops in a skillet, with step-by-step photos and details about the technique. For instructions, see the full recipe card below. Although pork seasoning works perfectly with cast iron pork chops, you can give these chops a smoky flavor with blackened seasoning or a zesty flavor with Caribbean jerk seasoning. The beautiful thing about pan seared recipes is that they cook so quickly! There’s no need to wait for the oven to preheat or your protein to bake, so it’s a great fast dinner option. Try juicy pan seared chicken breast, flaky pan fried salmon, or pan fried scallops next and find your new family favorite. My four pork chops were 8 ounces each, so I used 2 tablespoons of seasoning total. Remove pan seared pork chops from skillet right away so they don’t continue cooking. Then, cover with foil and let them rest for 5-10 minutes to let the juices settle before you cut into them.

How Long To Pan Fry Pork Chops?

Depending on their thickness, pan fried pork chops will take 2-6 minutes per side. However, how long to cook pork chops in a skillet will also vary depending on the pan you use and whether you are using boneless or bone-in pork chops. With this recipe for pan seared pork chops, here are the approximate cook times over medium high heat:

At What Temperature Are Skillet Pork Chops Done?

For perfect pork chops, use a meat thermometer to test for doneness. Pork chops are done when the internal temperature at the thickest part reaches 145 degrees F, but because the temperature rises as they rest, it’s fine to remove them at 140 degrees F for the juiciest pork chops. You can use either a probe thermometer like this (insert it after flipping), but for stovetop pork chops where I’m nearby during the cooking process anyway, I usually use this regular instant-read thermometer. If you don’t have a thermometer, you can still use the time chart above as a guide.

Storage Instructions

Store: Keep leftovers in the refrigerator for 3-4 days. Reheat: Reheat the pork chops in a cast iron skillet for best results, just until heated through so you don’t overcook them. Freeze: Freeze pan seared pork chop recipes like this one in an airtight container for 2-3 months.

What To Serve With Cast Iron Pork Chops

Cast iron skillet pork chop recipes go with all kinds of side dishes! Try these to make a full meal:

Vegetables – You can make roasted asparagus, crispy zucchini fries, or simple roasted cauliflower in the oven while your cast iron pork chops are cooking on the stove. Alternatively, make it an entirely stovetop meal with green beans almondine or sauteed cabbage. Potatoes – Serve crispy roasted potatoes or (the fastest ever) air fryer baked potatoes for a hearty meal, or try mashed sweet potatoes or simple baked sweet potatoes for a bit more nutrition. Mashed cauliflower is great for a lighter option. Salads – Pan seared pork chops work with hearty salads like broccoli cauliflower salad or quinoa salad, as well as light options like tomato cucumber avocado salad or spring mix salad. You can also replace chicken with sliced pork chops in cobb salad or chef salad.

More Pork Chop Recipes

Baked Pork Chops Stuffed Pork Chops Recipe Air Fryer Pork Chops Smothered Pork Chops – Make this if you prefer your chops with a sauce. Honey Garlic Pork Chops

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