CAST IRON PORK CHOPS RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
• Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
• Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
• While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
• Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
• Remove chops from the oven, top with sauce, and serve.

Steps:

• "Preheat a cast iron pan on high while preparing the chops. Add a little oil if your pan isn't well seasoned. Coat chops in salt, pepper and garlic powder. I use enough to almost create a crust of the spices but you can use a little less. Brown both sides of the chops in the hot pan, about a minute on each sides. After browning, add hot or warm water, about enough to go 2/3 of the way up the sides of the chops. Sprinkle a generous amount of rosemary and around 10 dashes of worcestershire sauce into the water and over the chops. Cover and turn heat down to a high simmer. Cook for about ten minutes (depending on thickness of chops), turn and cook another ten minutes. Remove chops to plates. Turn the pan back up to high and use a wooden spoon to stir the liquid in the pan. After a minute or a few (depending on the stove), the sauce will thicken. When it coats the spoon, pour the sauce over the tops of the chops. If you are using a gas stove, use the chops themselves to stir the sauce around so they get coated as the sauce thickens."