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    Home » Comfort Food » Crispy Cast Iron Pork Chops

    Crispy Cast Iron Pork Chops

    Mar 25, 2021 by Mackenzie Ryan · This post may contain affiliate links | Disclosure policy in footer.

    Jump to Recipe Print Recipe Save RecipeSaved!

    Done in under 30 minutes, these crispy cast iron pork chops get a phenomenal golden-brown crust. Plus, the simple spice rub on the outside gives them a flavor boost that is easy to pair with any side dish.

    Seared golden brown pork chops in a cast iron pan.

    Why This Recipe Works

    Not only is cast-iron a kitchen workhorse, but it also is great for getting golden-brown crusts on pork chops.

    This mostly comes from the fact that cast-iron retains heat REALLY well, so once it gets hot, it stays hot. It also puts off a lot of heat emissions, making it great for not just cooking the surface of the pork chops, but the rest of the meat as well.

    Additionally, using my tips for making perfect pan-fried pork chops helps give them a crispy fat cap that gets as beautifully golden brown as the meat.

    What's Goes Into the Recipe?

    Labeled ingredients for making cast iron pork chops.
    • Pork Chops. This recipe works with any pork chop cut. In the pictures I used boneless, but a bone-in pork chop produces slightly more flavor. Just remember that bone-in chops take up more space in the pan, so you may have to work in batches.
    • Spices. Other than salt and pepper, the only spices needed are paprika, garlic powder, and mustard powder.
    • Fat. After the oil heats up and right before adding the pork chops, a single pat of butter is added. This gives a little boost of flavor to the meat (almost like adding butter on top at the end) but isn't necessary. You can make this dairy-free by just omitting the butter.

    How To Make This Recipe

    Four numbered images showing how to make cast iron pork chops.

    golden circle with black number 1 in it.

    Stir together the salt, pepper, and spices for the pork chops. Season both sides of the meat as well as the edges.


    golden circle with black number 2 in it.

    Over medium heat, put the oil in a cast-iron pan and heat until shimmery. Drop in the pat of butter.

    Place the pork chops into the oil and cook until they are golden brown and easily release from the pan. (About 4-5 minutes).


    golden circle with black number 3 in it.

    Carefully lift the pork chops up and place the fatty edge down into the oil. Cook until browned and crispy. (See notes for more tips.)


    golden circle with black number 4 in it.

    Flip the pork chops to the final uncooked side is down in the oil. Cook until golden brown and the internal temperature is 140°F.

    Remove from the heat and allow to rest for 5 minutes before serving.

    A pork chops standing up in the pan to cook the fatty edge.
    A stack of pork chops showing the fatty edge golden brown.

    Expert Tips

    • When cooking the fatty edge of the pork chop, lean the cooked side of the meat against the side of the pan. This helps it stay upright so you don't have to hold it with tongs.
    • The thicker your pork chop is, the longer it takes to cook. You may find that the outside browns faster than it takes to get the internal temperature to 140°F. If this is the case, transfer the pan to an oven that is preheated to 350°F. And check on them every five minutes.
    • Help prevent the cast iron pork chops from sticking and cook more evenly by letting them come to room temperature before cooking. Pat dry any moisture before adding the seasoning.
    Sliced pork chops on a tan plate with side dishes.

    FAQ's

    How do you cook pork chops without drying them out?

    Pork chops dry out quickly when they overcook. Take your time using a lower temperature to prevent this. To get a perfect blush of pink in the center, cook the chops to 140°F internal temperature. Then remove it from the heat to rest and let the residual heat bring it up to 145°F before serving.

    How long does it take to cook 1-inch pork chops?

    This changes depending on the cooking method. In a frying pan over medium heat, this takes about 10-12 minutes. For best success, sear it in the pan then finish cooking it in the oven until the internal temperature reaches 140°F. (If they are bone-in, allow about 10% extra time for cooking.)

    Why are my pork chops always tough?

    Tough pork chops come from cooking out the moisture, making it chewy. The best way to combat this is to cook slower at a lower temperature. Your best friend in combating this is a good meat thermometer. Remove the chops at 140°F and let them rest until they are 145°F for moist and tender pork chops.

    A fork picking up a bit of pork chop from a plate.

    Related Recipes

    If you need a delicious side dish to serve with these crispy cast iron pork chops, I high recommend:

    • A plate of roasted carrots with balsamic glaze on them.
      Honey Balsamic Glazed Carrots with and Orange
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      Blue Cheese Mashed Potatoes (that are subtle!)
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      Crispy Bacon Wrapped Asparagus Bundles
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      Garlic Parmesan Orzo with White Wine
    email icons on a gray background saying "subscribe to learn how to cook like you went to culinary school"
    Seared golden brown pork chops in a cast iron pan.
    5 from 2 votes

    Perfectly Seared Pork Chops

    These pork chops are perfect seared to crispy golden brown on the outside, but still moist inside.
    Course: Main Course, Pork
    Cuisine: American
    Author: Mackenzie Ryan
    4 servings
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Pin it for later?

    Ingredients

    • 4 pork chops
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons paprika
    • ½ teaspoon mustard powder
    • ½ teaspoon garlic powder
    • 2 Tablespoons neutral oil
    • 1 Tablespoon butter, optional

    Instructions

    • Stir together the salt, pepper, and spices. Rub it all around the pork chops, including the edges.
    • In a cast iron pan over medium heat, warm the oil until it is shimmery. Add in the butter then the pork chops. Cook for 4-5 minutes or until they are golden brown and easily release from the pan. If they are sticking, they need more time to cook.
    • Lift the pork chops place the fatty edge into the oil to cook. Let it fry and render for about 3 minutes or until golden.
    • Flip the pork chops to the uncooked side and let it pan fry until the meat it golden brown and the internal temperature reaches 140°F. About another 4-5 minutes. Remove the chops to a plate to rest for five minutes before serving.

    Notes

    • When cooking the fatty edge of the pork chop, lean the cooked side of the meat against the side of the pan. This helps it stay upright so you don't have to hold it with tongs.
    • The thicker your pork chop is, the longer it takes to cook. You may find that the outside browns faster than it takes to get the internal temperature to 140°F. If this is the case, transfer the pan to an oven that is preheated to 350°F. And check on them every five minutes.
    • Help prevent the pork chops from sticking and cook more evenly by letting them come to room temperature before cooking. Pat dry any moisture before adding the seasoning.

    Nutrition

    Serving: 1serving | Calories: 301kcal | Carbohydrates: 1g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 672mg | Potassium: 533mg | Fiber: 1g | Sugar: 1g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Tell me how much you love this recipeand show off how you made it!
    « Crispy Honey Mustard Pork Chops
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    5 from 2 votes (2 ratings without comment)

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    Hi! I'm Mackenzie! If you're looking for a modern culinary education at home, then you've come to the right place. Let me help you become your own master chef by learning professional cooking techniques without the cost of culinary school! Learn more about me and the blog.

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