Cast Iron Skillet Pork Chops
This recipe is simple and foolproof if you follow the timing and allow the pork chops to rest at room temperature for 30 minutes beforehand. By allowing the chops to sit idle at room temperature, you can take the chill off of them which lends to more even cooking and a shorter cooking time needed to bring the chops up to a safe temperature for serving.
I like to use pork chops that have been cut to a thickness around 1 inch, but have used thicker chops with good results by adding a few minutes to the cooking time. In the same way, you can cook thinner chops by reducing the time slightly. While we prefer boneless chops, you can use bone-in pork chops with equally delicious results by adding a few extra minutes to the cooking time. With an instant-read thermometer, you’ll be able to ensure that your chops are cooked fully. Finishing the cooking with the lid on will yield a juicy pork chop every single time no matter the thickness.
Take care not to crowd the pork chops in the skillet. They should have enough space to lay flat against the surface of the hot pan without touching each other. If I have more than three chops to cook, I use multiple skillets to prevent overcrowding.
Equipment
- Cast iron skillet or other heavy skillet with a tight-fitting lid
- Instant read thermometer
Ingredients
- 1” thick boneless pork chops
- Salt and pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter cut into small cubes
- 1 Tablespoon Fresh thyme chopped
Instructions
- Remove the pork chops from the refrigerator and allow them to rest at room temperature for 30 minutes. At the end of 30 minutes, use a paper towel to dry each pork chop. A dry surface on the chop will lead to better browning. Season the chops liberally with salt and pepper.
- Place a cast iron skillet over medium to medium-high heat. Allow the dry pan to warm for five minutes. Add 1 tablespoon olive oil to the skillet and swirl to coat the entire surface of the pan with oil. Add the seasoned chops to the pan. Take care not to crowd the pan. The chops should lie flat against the surface of the pan without touching each other. If needed, use two skillets to cook all of your chops at the same time without crowding.
- Cook the chops for five minutes without moving. Don’t disturb them at all. This will help to create a perfectly seared chop. At the end of five minutes, flip the chops and cook the reverse side for another five minutes. As before, don’t move the chops during the five minutes.
- After the second side has cooked for five minutes, use tongs to pick up each chop and hold the side of the chop with the fat cap against the skillet for a minute. If you are cooking several pork chops, you can stand the chops on their fatty sides and lean them against the edge of the pan in order to cook them all at once. The fat should sizzle and brown slightly.
- Return the chops their position of lying flat in the skillet. Add the butter and thyme to the pan, distributing it evenly around the pan. Add a lid to the pan and turn off the heat. Set a kitchen timer for ten minutes and allow the pan to sit undisturbed. Do not remove the lid during these ten minutes as it will allow the heat and steam to escape.
- At the end of the ten minutes, remove the lid and check the pork chops for doneness. A thermometer inserted into the thickest part of the chop should read 145 degrees Fahrenheit and the juices should run clear. If necessary, you can turn on the burner to medium and allow the chops another minute or two to achieve temperature, although I never need to.
- Use a large spoon to dress the chops with a bit of the thyme pan sauce before transferring to a plate for serving.
Notes
I like to use pork chops that are an inch thick for this recipe as I find that they cook perfectly with this method. If your chops are thinner, reduce the cooking time a bit. If they are thicker or bone-in chops, add a few extra minutes. No matter the thickness of your pork chops, an instant-read thermometer will easily allow you to cook them to 145 degrees Fahrenheit.