There isn’t much better than Skillet Pork Chops. You take delicious and tender pork chops, sear them on the outside to caramelize the meat and develop a depth of flavor, and then bake it in the oven with aromatic herbs and veggies to finish it off. Cast iron pork chops are a family-favorite weeknight meal that can be cooked and on the table in about 20 minutes.
Today, I want to show you how to make skillet pork chops that I make with my pastured pork. This dish has definitely become a family favorite.
I have to be honest: when I first got my pork chops from the half of the hog I ordered, I really wasn’t sure how to make them. I’m used to preparing other cuts of pork, and I know it’s weird, but I just haven’t really made pork chops. Especially since my mom made them all the time growing up! But I had to find a way my family would enjoy this cut, because when we ordered the half of a hog, quite a few pork chops came in the box.
As it turns out, after making this skillet pork chop recipe a few times, this has become my kids’ favorite meat. Well, favorite besides bacon, of course. But honestly, what can compete with bacon?
In this recipe, I use a cast iron skillet. If you are new to cast iron cooking, you can find my post and video all about how to take care of and cook with cast iron skillets.
The best way to make pork super juicy and flavorful is to brine it, but that requires planning ahead, which is something I almost never do. If you brine your pork, you’re super on top of your game. But this recipe is so delicious even without brining, so it’s awesome for people who want delicious, healthy meals without a lot of prep (like me).
My family loves this dish, not only because it is super flavorful, but also because as long as the meat is thawed, you can get it on the table in about 20 minutes. It’s a perfect weeknight meal.
How To Make Skillet Pork Chops Video Tutorial
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How To Make Skillet Pork Chops
Tools you will need:
- Cast iron skillet
- Lid (make sure it’s oven-safe)
- Cutting board
- Knife
- Garlic press (optional)
Ingredients you will need:
Pork chops – I used pasture-raised pork chops with the bone in
Salt
Pepper
Onion
Fresh Garlic
Fresh Herbs, like rosemary and sage
Brine
This is an optional step for if you remember to plan ahead, but it does give the pork a really delicious flavor and makes the meat more tender.
- Mix together a quart of water and about 1/4 cup of salt.
- Add in any fresh herbs you would like, peppercorns, garlic and/or other seasonings.
- Place pork chops in the brine for at least 30 minutes and up to 12 hours in the fridge.
How To Cook Skillet Pork Chops
- Get the cast iron skillet nice and hot. Preheat oven at 350 degrees.
- Generously salt and pepper your pork. This will be to taste, but generally for 4 pork chops, I will use about 2 tsp of salt.
- While you’re waiting for your skillet to heat up, dice an onion.
- Once the skillet is good and hot, add about 2 tablespoons of butter to the pan. It should really sizzle. What we are trying to get is a good sear on the pork chops, and the only way to do that is a super hot skillet.
- Once the butter has melted, place the pork chops in the skillet. The key is to not overcrowd them to get nice and seared. The goal is not to get them cooked at this point, but just to get that sear. We will finish the cooking in the oven.
- Now, I like a lot of garlic, so for these four pork chops, I’m going to add 5 or 6 cloves. I like to cut garlic by first by cutting off the top and the bottom, then taking a chef knife and crushing it. This releases the peels. You could also use a garlic press, but I find it more difficult that way.
- After a few minutes, flip the pork chops and sear on the other side. Once they are flipped, add the garlic, onions, and fresh herbs like rosemary and sage.
- Put a lid on the cast iron skillet and put in the oven for about 10 minutes, or until the internal temperature of the pork reaches 150 degrees. This time may vary depending on the thickness of your pork chops.
- I like to put the lid on because I feel like the meat stays much juicier, and I love the way it softens and cooks the garlic.
- Let it rest for about 5 minutes before slicing to make sure all those juices stay in the meat.
Serve
I like to serve this by pouring the juices that the pork cooked in over top; it’s so delicious. And then serving it with some sweet potatoes and something green like sauerkraut, green beans, or broccoli.
What cut of pork chops should I buy?
This recipe will work with both bone-in and boneless pork chops. For this recipe, the main difference will be the thickness of the pork chop and the cooking times. The thicker the pork, the longer you will have to cook it.
The pork chops I use usually are bone-in center cut chops, and are on the thinner side, so 10 minutes in the oven works perfectly.
How do you cook pork chops without drying them out? How can you tell pork chops are done?
Cooking pork chops to the right temperature is crucial for them not to dry out. Safe cooking temperature is 145 degrees after 3 minutes of rest. This will ensure pork chops are cooked while still being tender and juicy.
Should you sear pork chops before baking?
While technically you don’t have to, searing the pork chops before baking really adds more flavor, a better texture, and amazing caramelization that takes the dish up a notch.
Searing only takes a few extra minutes, and the flavor is totally work it.
More of our family favorite recipes straight from our farmhouse kitchen:
- Cheeseburger Soup Recipe
- How To Make A Whole Chicken In The Instant Pot
- Healthy Family Dinner Recipes
- Healthy Quinoa Nachos Without Chips
- Chicken Alfredo Sourdough Pizza Recipe
Skillet Pork Chops Recipe Card
Skillet Pork Chops
Video
Ingredients
- 4 Pork chops, I used pasture-raised pork chops with the bone in
- Salt
- Pepper
- 1 small onion
- 5-6 cloves garlic
- Fresh Herbs, like rosemary and sage
Brine (optional)
- 1/4 cup salt
- 1 quart water
- Herbs and seasoning of choice
Instructions
- Brine (Optional)
- Mix together a quart of water and about 1/4 cup of salt.
- Add in any fresh herbs you would like, peppercorns, garlic and/or other seasonings.
- Place pork chops in the brine for at least 30 minutes and up to 12 hours in the fridge.
- Get the cast iron skillet nice and hot. Preheat oven at 350 degrees.
- Generously salt and pepper your pork. This will be to taste, but generally for 4 pork chops, I will use about 2 tsp of salt.
- While you're waiting for your skillet to heat up, dice an onion.
- Once the skillet is good and hot, add about 2 tablespoons of butter to the pan.
- Once the butter has melted, place the pork chops in the skillet.
- Chop 5 or 6 cloves of diced garlic.
- After a few minutes, flip the pork chops and sear on the other side. Once they are flipped, add the garlic, onions, and fresh herbs like rosemary and sage.
- Put a lid on the cast iron skillet and put in the oven for about 10 minutes, or until the internal temperature of the pork reaches 150 degrees. This time may vary depending on the thickness of your pork chops.
- Let it rest for about 5 minutes before slicing to make sure all those juices stay in the meat.
- Serve this by pouring the juices that the pork cooked in over top; it's so delicious.
Notes
- While technically you don’t have to, searing the pork chops before baking really adds more flavor, a better texture, and amazing caramelization that takes the dish up a notch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you have a link for the oven safe lid you used with your 12″ cast iron skillet?
I don’t have fresh herbs. Can I use dried?
I made this tonight and it was delicious! Cooking it in the oven with the lid on really keeps the flavor in the pork and serving it with the juice on top elevates the entire meal. I served it with oven roasted Yukon Gold potatoes and broccoli. Five stars!
I’ve cooked all kinds of meats this way for years. One of my husband’s favorites is a pork loin that I sear on top of the stove then put a meat thermometer in and roast at 350 until it reaches almost, but not quite, the final temperature. When meat comes out of the oven, it continues to cook for a while and I’ve learned that it’s easy to overcook if you wait until it hits the right temp while in the oven. I’ve brined turkeys before, but never pork – what a great idea! I’m going to try it the next time I serve pork chops. Thanks for the suggestion!!!
I love finding a new way of cooking pork chops! This is delicious!
Lisa, your recipes always look so good, and I have used a lot of your cooking techniques. I am 74 years old and have been cooking for almost 60 years, but I still am learning from you. Betty
Great recipe thanks! My family just loved it! Was perfect timing as I had pork chops in the fridge ready for lunch. I did add a knob of grass fed butter on the top of each just before they went in the oven. I wanted to make sure I had lots of that delicious looking jus. And I also did lots of garlic too! Yum!