Cast Iron Seared Pork Chops

Make flavorful, juicy and tender pork chops in under 30 minutes with this easy cast iron seared and oven finished recipe! Cooking delicious pork chops is simple on the stove but is made practically fool proof by finishing in the oven. This is one of our favorite ways to cook pork chops pan seared with our go to recipe.

What sets our BRD pork chops apart from the rest? 

Our Heritage Breed Pork is Pasture Raised, Grass Fed & Finished. We let our pigs grow nice and slowly; it takes WAY longer than conventional pork but we think it's worth the wait. These bone-in pork chops are equally as good on the grill, in the air fryer or in a cast iron skillet. These chops are sure to be a hit no matter how you choose to cook them. 

Shop 100% Pasture-Raised Grass Fed & Finished Bone-In Pork Chops

When are Pork Chops done?

The best way to make sure your pork chops will come out at your desired doneness is to use a meat thermometer. Whenever you cook pork chops it will continue to cook once removed from the heat and while it’s resting on the cutting board will rise about 5 to 10 degrees. Keep this in mind when checking the temperature of those chops.

To get the perfect doneness, we recommend removing the Pork Chops from the heat between 130 and 135 degrees F as the carry over heat will continue to cook them as they rest to about 140 to 145 degrees F. These are general temperature guidelines! Per the USDA it’s recommended to cook pork to an internal temperature of 145 degrees F.

Pork Chops Cooking Tips

The recipe calls for bone-in pork chops that are about 1 inch thick. If your chops are thicker or thinner, please adjust cooking time as needed. 
- Pork chops should be cooked to an internal temperature of 145 degrees F and they will be a little pink in the middle. 
- No one likes over cooked pork chops! Remember to remove chops before 145 degrees F, as the carry over heat will continue to cook them as they rest about 5 to 10 degrees. 
- We recommend letting pork chops rest on a cutting board for at least 10 minutes before slicing, as this helps to redistribute the juices to get the most tender chops.
- Depending on the pork chops some will have more fat than others. We recommend trimming the fat on the pork chops to about a ¼ inch thick. On the grill we love all the fat; however, when cooking in a pan a smaller fat cap and tail will render better. This is just an optional step, as every pork chop has variation in fat content. 
- Get creative with seasoning or keep it simple with just salt. This recipe is super simple with just salt and fresh thyme. You don't need much to make flavorful pork chops; however, use whatever herbs or spices sounds best to you. 

Please be aware every oven runs higher or lower in temperature so use these cooking times as more of a guideline. 

Make a quick skillet sauce (optional but delicious!)

Once the pork chops are removed from the hot skillet, add some bone broth, wine, butter and herbs to create an easy sauce by deglazing all those caramelized bits. This sauce adds so much flavor and only takes a few minutes to make!

What to serve with Pork Chops?

We love making our Cornbread Muffins with pork lard and a side of coleslaw. Try making this easy Cornbread Muffin recipe for an easy weekday meal prep option. 

If you want an elevated pork chop dish that’s packed full of flavor try our Creamy Peanut Ramen recipe. Instead of tossing the Ground Pork into the noodles, make a loaded veggie ramen with thinly sliced pork chops on top and a drizzle of peanut sauce! Try making this Creamy Peanut Ramen recipe for your next weeknight meal. 

Cast Iron Seared & Oven Finished Pork Chops

Prep Time: 15 minutes
Cook Time: 12-16 minutes
Total Time: 30 minutes
Serves: 2-3 (depending on pork chop size)

Ingredients
2 bone-in pork chops (1 pack - 1 ½ lbs) 1 inch thick with fat cap trimmed fat to about ¼ inch thick
1 tsp kosher salt
1 tbsp avocado oil, tallow or pork lard
½ tbsp butter
1 tsp fresh thyme, chopped (you choose- rosemary, sage and/or marjoram)
½ tsp spices (you choose - onion powder, garlic powder and/or blends)

Optional: Simple skillet sauce
¼ cup chicken bone broth 
2 tbsp red or white wine 
1 tsp fresh herbs (thyme, rosemary, sage or marjoram)
2 tbsp unsalted butter
½ tsp kosher salt
¼ tsp ground black pepper

Please be aware every oven runs higher or lower in temperature so use these cooking times as more of a guideline. 

Instructions
Step 1: Remove the pork chops from the fridge. Open the packaging and let sit on a cutting board at room temperature for at least 15 minutes. Depending on the fat cap, trim to about ¼ inch thick or your desired thickness. Sprinkle ¼ tsp salt evenly over the chops and let sit.

Step 2: Preheat the oven to 400 degrees F.

Step 3: Pat chops dry on both sides. Then, season generously with salt. Wait to add herbs or spices so they don’t burn.

Step 4: Heat a large cast iron skillet over high heat. Add avocado oil or tallow to the skillet and give it a good swirl to evenly coat the bottom.

Step 5: This step is to create that golden brown crust on both sides of the chops. Add the chops into the skillet and cook on the first side (without touching them) for about 2 to 3 minutes. When chops can be easily moved around the pan and have that golden brown sear, flip the chops. Cook for another 2 to 3 minutes on this side until golden brown.

Step 6: Reduce the heat to medium-low and then add butter into the skillet. Hold the skillet with a firm grip and tilt the skillet towards you. As the butter pools, constantly bast the chops with butter for about 30 seconds. Then sprinkle a dash of salt, herbs and/or spices of choice on top of the pork chops.

Step 7: Finish cooking chops in the oven. Let the chops bake for about 5 to 8 minutes, depending on how you like them done. Use a meat thermometer inserted into the thickest part of each chop to check the temperature (closest to the bone but do not touch the bone). Test the internal temperature which should be between 130 to 135 degrees F.

Step 8: When the chops are done, remove from the oven and place on a cutting board. Let the chops rest for about 5 to 10 minutes as the internal temperature should increase to about 140  to 145 degrees F. Letting them rest will also help lock in those juices to get the most tender chops.

Optional Step 9: Make an easy skillet sauce by deglazing the pan. Add the butter to the hot skillet on medium heat. Once melted, pour bone broth and wine along with herbs, salt, and ground black pepper. Use a wooden spoon to scrape all those caramelized bits off the bottom. Cook for about 2 to 3 minutes or until the sauce starts to bubble and thicken. When pork chops are ready to serve spoon butter mixture over and enjoy.

Step 10: Cut the chops across the grain into thin slices. Add the easy skillet sauce over chop or keep it simple with some salt. Enjoy pork chops with coleslaw and Cornbread Muffins. If you’re feeling fancy, make our Creamy Peanut ramen recipe and top with sliced pork chops.