These simple cast iron pork chops are cooked to perfection in a cast iron pan. Make sure you get good quality pork chops - otherwise you only need a handful of ingredients to create restaurant-quality pork chops.
Ingredients
- (3/4 to 1-inch thick) bone-in pork chops (6 to 8 ounces each): 4 piece
- kosher salt: 0.5 tsp
- freshly cracked black pepper: 0.5 tsp
- vegetable oil: 2 Tbsp
- butter: 1 Tbsp
- garlic: 2 clove (sliced)
- sprigs fresh rosemary, plus chopped fresh rosemary: 4 piece (for garnish)
Metric Conversion
Stages of cooking
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Gather all ingredients. Take chops out of the refrigerator and let stand at room temperature for 30 minutes before cooking. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Blot chops dry with paper towels, and sprinkle both sides with salt and pepper. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Add butter and garlic to the skillet. Dotdash Meredith Food Studios
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Place rosemary sprigs atop each chop. Tilt skillet to allow melted butter and oil to pool on one side. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Remove chops from skillet and place on a cutting board or serving platter. Dotdash Meredith Food Studios
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Tent with foil and let stand 5 minutes before serving. Temperature will rise to 145 degrees F (62 degrees C) upon standing. Dotdash Meredith Food Studios
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Garnish with chopped rosemary. Dotdash Meredith Food Studios
