These chops are perfect for a quick weeknight dinner, but they’re also impressive enough to serve to guests. And the best part is, they pair well with so many different sides! When it comes to cooking pork chops, I always reach for my cast iron skillet. It’s the key to getting them cooked perfectly every time, no need for the oven or grill! For a long time, I was not a huge fan of pork chops. My earliest exposure to them was my husband’s grilled chops, which are usually a little, um… lacking in moisture. But when I started cooking them in the cast iron, similar to how we cook steaks, I was instantly converted into a pork chop fan…
What is the Best Cut of Pork Chop?
I prefer bone-in center-cut loin or rib chops. Rib chops tend to have more fat and a slightly chewier texture. Loin chops, which I used today, are leaner, but more tender (if cooked correctly). Similar to a T-bone or porterhouse steak, bone-in loin chops also include part of the tenderloin. TIP: Cut several scores through the fat around the perimeter of the chops. This prevents them from curling up while cooking, and results in more evenly cooked chops.
How to Marinate Pork Chops
Marinating meat adds great flavor, as well as helps tenderize the meat. When I’m marinating meat, I usually use a ziploc bag. I put the meat inside, pour in the marinade, and then squeeze out as much air as I can before sealing the bag. After that, I lay the bag flat on a plate in the fridge. You can also marinate them in a shallow dish covered in cling wrap. I recommend marinating at least 30 minutes to one hour. Typically, I will marinate the meat in the morning, then cook it in the evening. TIP: If marinating for more than one hour, keep the pork chops in the refrigerator. Remove from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.
How to Cook Pork Chops in a Cast Iron Skillet
I heat up some oil in my large cast-iron skillet over medium-high heat. After taking the chops out of the marinade and scraping off most of the garlic, I add them to the skillet and sear each side for about 1 minute. Then, I reduce the heat to medium and keep cooking the pork chops, flipping them every minute, until they reach an internal temperature of 135ºF. Once they’re done, I take the skillet off the heat. Sometimes, I like to baste the chops with melted butter and more fresh herbs for extra flavor. After letting them rest for 5 minutes, they’re ready to serve!
Variations
Although I love this fresh herb marinade, which you can find in the recipe card, you can use any of your favorite marinades. Other great options are Mojo Marinade, Jamaican Jerk Marinade, Carne Asada Marinade, or Chermoula. If you’re in a pinch and don’t have time to marinate, you can use a dry rub. I love our homemade Montreal Seasoning with pork. Or try using Creole Seasoning, which gives a blackening effect.
What to Serve Them With
These cast iron chops go so great with so many sides… In the mood for rice? Think our Saffron Rice or Louisiana Dirty Rice. Other grain dishes go great here, like Farro Salad and Mediterranean Quinoa. If you love some potatoes with your pork, try Goat Cheese Mashed Potatoes or Lebanese Batata Harra. For veggies, Green Beans Almondine and Corn Maque Choux are top picks. Sweet flavors go great with pork. Try our Peach Salsa or Mango Salsa in the summertime. Take your pork chops to a whole new level of flavorful, tender and juicy. Trust me, your cast iron skillet will make the most succulent chops you’ve ever had. You’ll never settle for dried out pork again. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Cast Iron Skillet Pork Chop, on our Gypsy Plate… enjoy!
Try these other great pork recipes!Baked Pork ChopsCrock Pot Pork ChopsOven Baked BBQ RibsCochon de LaitPork Stir FryChile VerdePork VindalooJägerschnitzelPork Stew
