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.
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?
- 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
Stir together the salt, pepper, and spices for the pork chops. Season both sides of the meat as well as the edges.
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).
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.)
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.
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.
FAQ's
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.
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.)
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.
Related Recipes
If you need a delicious side dish to serve with these crispy cast iron pork chops, I high recommend:
Perfectly Seared Pork Chops
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.
What are your thoughts?