FRYING PORK CHOPS IN CAST IRON SKILLET RECIPES

Name: Cast Iron Skillet Pork Chops Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 2
Cuisine: American
Ingredients: 2 1 ¼ 1 ½ 4 bone-in 2 pork chops (about 1 ¼ pound, 1 to ½ -inches thick (or 4 medium-sized chops)); 1 tablespoon roughly chopped garlic; ¼ cup extra-virgin olive oil; 2 teaspoons chopped thyme; 2 teaspoons chopped parsley; ½ teaspoon black pepper; 1/2 teaspoon kosher salt; 5 thyme sprigs; 1 tablespoon unsalted butter

CAST IRON SKILLET PORK CHOPS RECIPE - RECIPES.NET

Cast Iron Skillet Pork Chops Recipe - Recipes.net image

These tender and seasoned skillet pork chops are seared in a cast iron skillet to yield a flavorful crust outside! Easily cook these up in just 10 minutes.

Provided by Vanessa Bailey

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 2

Number Of Ingredients 9

Ingredients

2 1 ¼ 1 ½ 4 bone-in 2 pork chops (about 1 ¼ pound, 1 to ½ -inches thick (or 4 medium-sized chops))
1 tablespoon roughly chopped garlic
¼ cup extra-virgin olive oil
2 teaspoons chopped thyme
2 teaspoons chopped parsley
½ teaspoon black pepper
1/2 teaspoon kosher salt
5 thyme sprigs
1 tablespoon unsalted butter

Steps:

In a small bowl combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper.
Rub the herb paste evenly over both sides of the pork chops. Marinate at room temperature for 30 to 60 minutes. Refrigerate if marinating the pork for over an hour.
Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.
Heat a large cast-iron skillet over medium-high heat.
Add 2 tablespoon olive oil to the pan, once hot add the pork chops.
Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.
Flip and sear the other side, 1 minute.
Cook the sides of the pork chops to render the fat, 1 minute.
Turn heat down to medium, cook the pork chops until the internal temperature reaches 135ºF, 4 to 6 minutes depending on the thickness of the chops, flip every minute for even cooking.
Turn off the heat and add the thyme springs and butter to the pan.
Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.
Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.

CAST-IRON SKILLET PORK CHOPS RECIPE | BON APPéTIT

Cast-Iron Skillet Pork Chops Recipe | Bon Appétit image

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

Provided by Alison Roman

Total Time 25 minutes

Cook Time 20 minutes

Yield 4 Servings

Number Of Ingredients 6

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

Steps:

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

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