I love cooking with cast iron. I love pork chops. I love cooking pork chops in cast iron. And when the pork chops cooked in cast iron turn out in a spectacular, moist, tender fashion, a fairy tale is born.
Let me tell you ’bout the fairy tale I just birthed. I should also tell you that same fairy tale got eaten shortly after it got birthed.
Pork chops can either be delectable or garbage can worthy. There’s no in-between. Some cuts are so lean they wind up being dry as a bone when cooked. Brining helps and I do that for all my pork roasts.
For smaller pieces, like the aforementioned fairy tale pork chops, season well in advance of cooking and let salt work its magic to start breaking down tissue and getting the molecules to behave properly and play nice with juices.
The list of ingredients for this mind-altering experience is impressive. And short. There’s two. One. Two.
The method by which I prepared the chops today is gumdrops, candy canes, rainbows and Leprechauns. It’s the best of the best. Rogers and Hammerstein should write a song about the pork chops that came out of my kitchen.
Cast iron skillet met pork chops and the result made us sing….with our mouths full. The chops were flavorful, tender and moist. Easy as pie preparation is an added bonus, too.
Don’t let the big, Fred Flintstone type knife shown in the picture scare you. The chops are tender enough to eat with a fork.
I must run now and get the Unicorn out of the kitchen….. again.
Y’all come see us!
Skillet Roasted Pork Chops
yield: 3 to 4 servings
Choose bone-in chops cut from the rib section. Season with seasoned salt at least one hour prior to cooking. Longer is even better. Bring the chops to room temperature prior to cooking.
3 to 4 (1 inch thick) bone-in pork chops
seasoned salt (I prefer Morton’s Season-all seasoned salt and list it as one of my Favorites.)
Season both sides of chops with seasoned salt at least one hour prior to cooking.
Preheat oven to 350 degrees.
Heat well-seasoned iron skillet. When screaming hot, place in chops in a single layer. Sear for about three minutes on one side or until the chops take on a gorgeous brown color. Turn the chops when brown, cover the skillet and place in preheated oven. Roast for one hour. Remove from oven, leave covered and let sit for 10 minutes.
Eat them all and then write to me and tell me about the fairy tale you created.
Skillet Roasted Pork Chops Recipe
Ingredients
- 3 to 4 1 inch thick bone-in pork chops
- seasoned salt I prefer Morton’s Season-all seasoned salt and list it as one of my Favorites.
Instructions
- Preheat oven to 350 degrees.
- Season both sides of chops with seasoned salt at least one hour prior to cooking.
- Heat well-seasoned iron skillet. When screaming hot, place in chops in a single layer. Sear for about three minutes on one side or until the chops take on a gorgeous brown color. Turn the chops when brown, cover the skillet and place in preheated oven. Roast for one hour. Remove from oven, leave covered and let sit for 10 minutes.
Teresa Skipinski says
Jackie , I can’t remember if recipe for cream gravy was at the bottom of recipe or linked to it. Thanks so much!
Jackie Garvin says
Teresa,
I don’t have a recipe for cream gravy published on my blog so I’m not sure where you might have seen it.
Jill Ducote says
Im so happy I found this recipe about 5 years ago! This is “the best pork chops you will ever eat”! Sooo tender, seasoned perfectly, yummy!!!
Make them, make them today! And next week. And the next.
I give them a 10
Jackie Garvin says
Thank you, Jill.
Harold Burton says
Looks delicious ! I was wondering if you could post recipes for school lunches? I’m trying to eat healthier while trying to balance out homework and exercise and I would like some simple, quick and healthy lunch recipes. Thanks
Ashley Jones says
I’ve boiled ground beef in bulk before, but I’d never seen how to do it in the crockpot. Brilliant! Pre-cooked ground beef is such a huge time saver. Thanks for sharing this.
Joseph Donahue says
I always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it. And we always do salt, pepper, and garlic in all of our ground beef recipes.
Ashley Jones says
This is the best indoor chicken I’ve ever made, and I used boxed, frozen chicken breasts. Can’t wait to try this out with fresh ones… maybe post up some ideas for side dishes?
Alina Fomina says
Heya i am for the first time here. I came across this board and I find It really useful