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.
laura says
GORGEOUS!
Jackie Garvin says
Thank you, Laura! I’ve got you pinned on eight boards. 🙂
Pia Pearl says
These pork chops were GREAT! I did them in my cast iron pan and baked them in my wood cook stove…delish! Thanks so much for this recipe!
Jackie Garvin says
I love the idea of a wood cook stove. Thanks so much for letting me know you enjoyed the pork chops. 🙂
Linda says
When you bake them in the oven is any liquid used? Thank you.
Jackie Garvin says
Linda,
No additional liquid is used. Covering them while cooking plus the fat in the meat keeps them from drying out.
Lisa says
These are the best pork chops!! Second time I’m making them tonight! They are fall off the bone good! Thanks for sharing!
Jackie Garvin says
So glad you enjoy them, Lisa. Thank you for letting me know.
Stephanie says
I’m sure this is a really stupid question… can you buy lids for cast iron skillets? My skillet didn’t come with one so I’m going to try this recipe and just use a lid from one of my other “regular” skillets. Does it make a difference if I use a regular lid or a cast iron one? (I feel so stupid asking this!)
Jackie Garvin says
Stephanie,
A question is never stupid. Yes, there are lids that fit cast iron pans. The same lid fits my 12 inch skillet and my cast iron Dutch oven. You can use any kid you can find. It doesn’t make a difference. The main thing is to have the vessel made from cast iron.
Cindy Sherhag says
My son loves fried pork chops. I am definately going to make these for him. I never knew the trick of seasoning them an hour before I love your site and feel like we are practically neighbors.
Jackie Garvin says
Hi Cindy! Welcome home. <3
Billie says
Oooo, they sound so good. Am wondering though if the pan needs oiling or the like before the chops go in.
Jackie Garvin says
Billie,
If your cast iron skillet isn’t well seasoned, you will need to add fat prior to adding the chops. Make sure the skillet is very hot before adding the chops that have brought to room temperature.
kristy says
My grandmother did this. She cooked hers in a little fatback grease in the bbottom of the pan. You dont mention any oil. Do you use oil?
Jackie Garvin says
Kristy,
My cast iron skillets are very well seasoned. I never have a problem with food sticking. If your skillet is properly seasoned and you get it very hot before adding the chops, they’re shouldn’t be a problem. If you’re unsure, add a some oil before adding the chops.
Christine Sanders says
How do you season a pan
Jackie Garvin says
Christine,
Seasoning a cast iron pan means keeping a thin coat of fat on it at all time, either oil, shortening or bacon grease. The fat seeps into the cast iron and creates a non-stick coating. There’s lots of information on the Internet. Just google “seasoning cast iron”.
laura says
I’m wondering if you’ve ever cooked about 6 pork chops at a time using this method? Maybe searing them 3 at a time?
Jackie Garvin says
Laura,
The most I’ve cooked at once is four. That’s all I can fit in my skilet in s single layer.
Jennifer T says
I make skillet fried pork chops often, but just recently got a set of cast iron skillets, so I’m making this tonight. I happened to have bone-in chops, happened to have just gotten cast iron skillets and just happened upon your recipe! It’s fate! First time ever using cast iron! I’m such a novice, but am excited to try this recipe. I already had a little trouble – they browned a little too quickly and burned the edges before the 3 minutes were up! So now I know how hot cast iron gets! I did get pre-seasoned pans, but I know I need to build up a better seasoning, so hopefully with more use, it’ll get better and better. (I did use a little oil in the pan just to be sure and it was “screaming hot” – I also am not sure my chops were quite room temperature – a little too cold maybe.) Anyway, I’m sure they’ll be yummy and this’ll be a go to recipe in the future! We love pork chops and have them quite often here!
Jackie Garvin says
The hardest adjustment to cooking with cast iron is the cooking heat. Cast iron heats up quickly and retains heat so you do need to cook on heat that’s lower than you’re used to. Keep plugging away! I hope you come to love cast iron as much as I do.
Cynthia Brown says
I fixed this last night for dinner. I must say it was really great. I don’t brag on my food, but I will with this recipe. The only difference I did was to brush each side with Kitchen Bouquet along with the seasoning salt. Thanks for the great recipe. I will be using this often…
Jackie Garvin says
Cynthia,
I was going on and on once about how good something was that I had cooked. My son told me I was a pompous cook.
My response to him was, “I know when something tastes good whether I cook it or someone else does.”
My advice to you is don’t hesitate to talk about your good food. Share your gift!
So glad you enjoyed the recipe. Thanks for letting us be a part of a great meal.
kerri peterson says
I can’t wait to make these tonight! It’ll be my first time using a cast iron skillet!
Jackie Garvin says
I hope they turn out for you, Kerri. Make sure your skillet is well seasoned and have it scorching hot before you put in the chops.
kerri peterson says
They came out perfect! My whole family devoured them! I’m actually make them again tonight per their request! I just came back to your site to check oven temp. Thanks again.
Bridget says
Can I use pork shoulder steaks instead of chops?
Jackie Garvin says
Bridget,
You can certainly use another cut of pork. Judge the cook time appropriately according to the thickness.
Kathy says
Best chops I ever made. I will eat pork more often now. Thank you for this recipe.
Jackie Garvin says
I’m so happy you enjoyed them, Kathy!
warren says
3am here in nw al. been reading a lot of your recipes-pork-chic-shrimp,ect. they all look good,layout photos are great.–I copyed some and will get to some of them soon.all looked great
Jackie Garvin says
Warren,
It’s always good to hear from a fellow Alabamian. I hope insomnia is transient. Happy New Year!
Kathryn says
I made these tonight and they were great – all the pork chops were moist and flavorful,
Jackie Garvin says
Kathryn,
So glad you enjoyed them!
Teresa Skipinski says
Hi Jackie, I had the recipe for the pork chops and at the bottom there was a gravy recipe. I made it for the first time and it was over the moon fantastic. Do you think I can find the recipe ? Nope! I found the skillet pork chops but not with the gravy . I thought it had kitchen bouquet in the gravy but could be wrong . Please help me !!! My husband is requesting them again .
Thank you
Teresa
Jackie Garvin says
Hi Teresa,
Was the gravy recipe a separate recipe? Was it one I’d linked to the pork chop recipe?
Teresa Skipinski says
Jackie , can you share the recipe for cream gravy that went with these pork chops? I remember this recipe with cream gravy and of course can’t find it. I’m don’t know if there was a separate link or if it was at the bottom of the pork chop recipe. I just remember it has a browning sauce or kitchen bouquet in it. Thanks so much!
Jackie Garvin says
Hi Teresa,
I don’t have a cream gravy recipe on my site.