Cast Iron Pork Chops
Juicy bone-in cast-iron pork chops with a golden crust and simple pan sauce—weeknight USA comfort that rivals a steakhouse chop. Cook pork to a food-safe 145°F and rest 3 minutes for tender, slightly pink centers.
🛒Ingredients
- 4 bone-in pork chops (about 1 inch thick, 8–10 ounces each)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme or rosemary
🔧Kitchen Tools Needed
- Cast-iron skillet
- Tongs
- Instant-read thermometer
- Whisk
📝Instructions
- 1
Pat chops dry. Season both sides with salt, pepper, garlic powder, and paprika. Rest 15–20 minutes at room temp.
- 2
Heat oil in a large cast-iron skillet over medium-high until shimmering. Sear chops 3–4 minutes per side until deep golden.
- 3
Add butter and garlic; baste 1–2 minutes. Check thickest meat (not touching bone)—pull at 145°F.
- 4
Transfer chops to a plate to rest 3–5 minutes. Deglaze skillet with broth, scrape browned bits, whisk in Dijon and thyme; simmer 1–2 minutes.
- 5
Spoon pan sauce over chops. Refrigerate leftovers within 2 hours up to 3 days; reheat covered to 165°F.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Boneless chops?
Yes—watch closely; they cook faster. Still pull at 145°F.
Chops dry?
Don’t cook past 145°F; thick chops and a short rest keep juices in.
No Dijon?
Skip or use a splash of apple cider vinegar for brightness.
Food safety?
Pork chops: 145°F + 3-minute rest. Leftovers to 165°F; chill within 2 hours.
