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Bon Appétit

Cast-Iron Skillet Pork Chops

3.6

(191)

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Nicole Franzen

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 Servings

Ingredients

1

tablespoon vegetable oil

2

1½”-thick bone-in pork rib chops (8–10 ounces each)

Kosher salt and freshly ground black pepper

8

sprigs sage

2

garlic cloves, peeled, smashed

1

tablespoon unsalted butter

Preparation

  1. Instructions

    Step 1

    Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

    Step 2

    Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).

    Step 3

    Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

Nutrition Per Serving

Calories (kcal) 220 Fat (g) 16 Saturated Fat (g) 6 Cholesterol (mg) 55 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 45
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Reviews (191)

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  • This is the perfect pork chop! Will try adding some root beer in the glaze at the end...

    • Anonymous

    • Baton Rouge, LA

    • 10/4/2021

  • Very good and I like how simple it is my son is still carrying on about it definitely will be used again thank you

    • Bobby

    • Chattanooga tn

    • 6/4/2021

  • Damn that's a good pork chop.

    • Suzanne Grodner

    • 4/7/2021

  • I did a dry salt brine to pre-season, let the chop air dry/cure for 6 hours and brought them to room temp before cooking. Followed the in-pan instructions but drained the rendered fat and oil before introduction of butter, garlic and herbs. Fabulous recipe that will be part of the rotation. Support farms that do right by their animals and support sustainable farming practices and you’ll have a quality meal.

    • Matthew

    • San Francisco

    • 3/23/2021

  • My pork chops were thick and tough. Won’t do this recipe again

    • Anonymous

    • Erie,Pa

    • 12/6/2020

  • I'm sitting here eating this very recipe. I used Ghee. Excellent!

    • GregoryBHere

    • Palm Springs, California

    • 12/3/2020

  • This recipe is fantastic. Simple yet impactful flavors, a cinch to execute. I used fresh rosemary and thyme sprigs b/c that's what I had on hand. My husband - the world's pickiest eater and a pain to cook for - said "YUM! You can definitely make this again." Follow the recipe guidelines on turning every minute - you won't be disappointed.

    • JennFuenKarl

    • Kansas City

    • 11/24/2020