Quick and easy, these pork chops cooked in a cast iron skillet will melt in your mouth. We don’t condone dry pork chops over here!.
I remember being in school and hearing my peers complain about their parents making pork chops for dinner.
Pork chops dry out VERY easily when overcooked, which they are a lot of the time.
But when a pork chop is seared just right and cooked to the right temperature inside on the stove…
I’ve baked them, fried them, seared them, and tried just about everything you can with them.
But searing them in my cast iron skillet is my absolute favorite way to make them.
Pork Chops: I like boneless pork chops. I find they’re easier to manage and cook a bit more evenly. Of course, bone-in pork chops work just as well. Just make sure you trim the fat off of them before beginning this recipe.
I use salt, pepper, paprika, onion powder, crushed red pepper flakes, and fresh thyme in this recipe. You can also add other fresh herbs like fresh rosemary and sage.
Olive Oil: I love searing my pork chops in olive oil. If you don’t have olive oil, you can use avocado oil or another oil with a higher smoke point.
Add a little olive oil to the pan once it’s hot, then place the pork chops in it. After a minute and a half, flip them over.
Once you flip your chops, add butter and thyme to the pan. Begin basting the butter over the top of the pork chops once melted.
The pork chops should be turned over every one to two minutes until they get a golden brown sear and a meat thermometer reads 140 degrees f inside.
Serve immediately with your favorite sides. Store in an airtight container in the refrigerator for up to 5 days.
Q: I don’t have a cast iron pan. What else can I use for this pork chop recipe?
A: You can use a stainless steel pan. Just when the pork chops stop sticking to the bottom of the pan is when you should flip them over for this cooking method. Do not peel the meat off before it is ready, even though this may increase your cooking time. You’ll still get juicy pork chops!.
To make a brine, all you need is a few simple ingredients. Add two cups of hot water and mix in half a cup of brown sugar and half a cup of salt.
Put it in a bag and add four more cups of water. Then pour it over the pork chops.
To make it, melt some butter and add garlic. Then, add chicken broth, Dijon mustard, and heavy whipping cream to make it thicks.
Whisk constantly until the sauce has reached its desired thickness, and pour right over the flavorful pork chops.
Cooking boneless pork chops in a cast iron skillet is one of my all-time favorite ways to prepare this tasty cut of meat. The cast iron evenly browns and crisps the chops while locking in moisture, resulting in chops that are juicy, tender and packed with flavor in every bite.
As a busy home cook and recipe blogger, I love simple meals that deliver big, bold tastes with little fuss These easy pan-fried boneless pork chops fit the bill and have become a regular weeknight dinner staple in my home
In this detailed guide I will share my foolproof method for cooking boneless pork chops in cast iron along with tips and tricks for maximizing flavor and texture. Read on to learn the secrets behind making skillet boneless pork chops that never fail to impress!
Why Cook Boneless Pork Chops in Cast Iron?
Cast iron skillets have some unique properties that make them exceptionally well-suited to cooking boneless pork chops:
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Even heating – Cast iron distributes and retains heat evenly, preventing hot spots. This allows the chops to brown uniformly without burning.
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Natural non-stick surface – A well-seasoned cast iron pan develops a natural non-stick patina. Chops sear beautifully and release easily.
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Heat retention – Cast iron retains heat well, so it easily sears and caramelizes the chops.
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Imparts flavor – The iron skillet adds a subtle yet perceptible flavor enhancement.
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Gorgeous presentation – Chops look stunning served directly from the pan.
Tips for Choosing Boneless Pork Chops
Picking the right boneless pork chop cut is key for the best results:
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Thickness – Go for 1-inch thick or thicker chops. Thinner cuts dry out.
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Marbling – Light marbling provides moisture and flavor. Avoid large pockets of fat.
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Uniformity – Chops of a similar size and shape cook evenly.
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Color – Opt for bright pink chops without discoloration. Pass on brownish meat.
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Quantity – Buy 3-4 chops per person. Thicker chops = fewer needed.
My Step-by-Step Method for Cast Iron Boneless Pork Chops
With the right technique, you can achieve tender, mouthwatering boneless pork chops from your skillet every time.
Ingredients Needed
- 3-4 boneless pork chops, about 1-inch thick
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Dried thyme
- Butter
Instructions
Follow these easy steps for perfect pan-fried boneless pork chops:
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Preheat cast iron skillet – Heat your seasoned cast iron skillet over medium-high heat until very hot.
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Pat chops dry – Blot chops with paper towels to remove excess moisture. Wet chops steam rather than sear.
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Coat chops with oil – Brush both sides lightly with olive oil to help browning.
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Season chops – Generously season both sides with a sprinkle of kosher salt, black pepper, garlic powder and thyme.
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Sear chops – Carefully place chops in hot skillet. Let cook undisturbed for 3 minutes to develop a crust.
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Flip and cook – Flip chops and cook for 2-3 minutes more until browned. Avoid moving them around.
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Check temperature – Test center of thickest chop. Remove from skillet at 135°F.
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Make pan sauce – Add a tablespoon of butter to the pan drippings. Spoon over chops.
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Rest and serve – Let chops rest 5 minutes before serving. Enjoy!
Handy Cast Iron Skillet Pork Chop Tips
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Use metal tongs to easily flip and move the chops. Plastic risks melting.
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Resist poking or moving the chops as they cook. This interrupts browning.
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Butter adds richness, but olive oil alone works if avoiding dairy.
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If pan seems dry, add a splash more oil before searing second side.
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Thinner chops may need slightly less cook time. Watch them closely.
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Brining chops in saltwater boosts moisture – especially larger cuts.
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For extra flavor, try a sprig of fresh rosemary or thyme in the skillet.
The Best Way to Check Pork Chop Doneness
The most reliable way to test doneness for boneless pork chops is by temperature:
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130-135°F – Pull from pan at this temp for perfect pink juicy chops
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140°F – Light pink center
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145°F – Barely pink when cut into
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160°F – Brown throughout, no pink
An instant-read thermometer takes the guesswork out of determining when your chops are cooked but not overdone. Investing in one is a cooking game-changer!
Cast Iron Skillet Pork Chop Recipe Variations
The basic skillet method works wonderfully as is, but you can also tweak the flavors based on what you have on hand:
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Use different herbs & spices – Try cumin, chili powder, paprika, oregano, rosemary
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Maple & mustard – Whisk together maple syrup, Dijon and garlic. Brush on chops.
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Teriyaki – Brush with store-bought teriyaki sauce the last 2-3 minutes.
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Honey garlic – Combine honey, minced garlic & soy. Pour over cooked chops.
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Lemon pepper – Season chops with lemon pepper seasoning instead of just pepper.
Satisfying Cast Iron Pork Chop Dinner Sides
These easy sides pair perfectly with skillet pork chops for a hearty, homestyle meal:
- Buttery mashed potatoes
- Skillet green beans with bacon
- Creamed spinach or roasted Brussels sprouts
- Skillet cornbread or biscuits
- Tossed salad with vinaigrette
- Rice pilaf or roasted sweet potatoes
Get creative with your sides! Anything goes with these flavorful chops.
Common Questions about Cast Iron Skillet Pork Chops
What if I don’t have a cast iron skillet?
A heavy stainless steel or nonstick skillet with an oven-safe handle also works well. Preheat thoroughly.
Is it ok to flip the chops more than once?
It’s best not to flip repeatedly, which can disrupt browning. But an extra flip is fine if needed for even cooking.
Can I use a pork tenderloin instead?
Absolutely! Follow a similar method but reduce cooking time since tenderloins are thinner.
How can I tell if my cast iron is hot enough?
If your seasoned pan is smoking lightly or water flicked on the surface sizzles and evaporates rapidly, it’s ready for searing.
What’s the healthiest way to cook pork chops?
Pan-frying in a bit of oil, baking, or grilling are all healthy options. Avoid deep-frying or cooking in a lot of butter/oil.
Satisfying and Simple Dinner
What To Serve With Cast Iron Pork Chops:
Appetizer: I love a simple, lemony arugula salad with pan-fried pork chops. Add some fresh lemon juice and olive oil to some arugula. Then, sprinkle Parmesan cheese, salt, and pepper on top.
Side Dish: I will shout this from the rooftops, you can’t have pan-seared pork chops without homemade applesauce!
Put some granny smith apples in the oven and roast them until they turn a nice caramel color. Then, add a lot of cinnamon and mash them up.
Vegetable: I personally am a huge fan of brussel sprouts with my pork chops. You can also serve these with green beans and sweet potatoes.
