Cast Iron Pork Chops - The Secret to the Best Pork Chops Is Your Cast Iron Skillet
Cast Iron Pork Chops - The Secret to the Best Pork Chops Is Your Cast Iron Skillet
Ingredients
Pork Chops
- four bone-in pork chops (¾ to 1-inch thick)
Seasonings
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- sprigs fresh rosemary, plus chopped fresh rosemary for garnish
Other
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cloves garlic, thinly sliced
Instructions
- 1
Gather all ingredients. Take chops out of the refrigerator and let stand at room temperature for 30 minutes before cooking.
- 2
If there is a fat cap on the sides of the chops, make a few vertical slits through them, so the chops will not curl as they cook.
- 3
Blot chops dry with paper towels, and sprinkle both sides with salt and pepper.
- 4
Heat a 12-inch cast iron skillet over medium-high heat for 3 minutes. Add oil. Add chops and cook 2 minutes. Turn and cook 2 minutes more.
- 5
Add butter and garlic to the skillet.
- 6
Place rosemary sprigs atop each chop. Tilt skillet to allow melted butter and oil to pool on one side.
- 7
Spoon butter and garlic mixture over chops occasionally while cooking 2 minutes. Remove rosemary, turn chops, replace rosemary and cook, basting chops occasionally, cooking 2 to 3 minutes more or until chops are 140 degrees F (60 degrees C) in the center when tested with an instant-read thermometer.
- 8
Remove chops from skillet and place on a cutting board or serving platter.
- 9
Tent with foil and let stand 5 minutes before serving. Temperature will rise to 145 degrees F (62 degrees C) upon standing.
- 10
Garnish with chopped rosemary.
Nutrition
Per serving (based on 4 servings)
