Skillet Pork Chops

I love making these easy Cast Iron Skillet Pork Chops! I marinate them in a lovely herb marinade, then sear them until they’re juicy and tender.

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!

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.

Ingredient Notes

For different marinade options, see the variations section down below. Here are the things I use for this version:

• Pork chops – I like to use chops that are about 1 to 1.5 inches thick.
• Olive oil – Both for the marinade and for searing.
• Lemon juice – It’s important to have an acid component in marinades for flavor and tenderness. If you don’t have lemon juice handy, your favorite variety of vinegar will work.
• Garlic – Freshly minced for best flavor.
• Fresh herbs – I am using a mix of oregano, parsley, thyme and rosemary. If you don’t have one or more of these, you can replace with 1 teaspoon of dried.
• Salt and pepper – Staples.
• Melted butter – This is for brushing on the chops after cooking. You can use extra virgin olive oil also.

Skillet Pork Chops Recipe

Make the marinade: First, whisk together olive oil, lemon juice, herb, garlic and salt and pepper in a bowl.

Prepare pork chops: Before marinating, score several slices through the fat on the perimeter of the chops. This prevents them from curling up when they cook.

Pour on the marinade, and make sure the pork chops are fully coated. 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.

Before cooking, scrape off most of the garlic, otherwise it can char in the pan.

Sear chops: Heat up some oil in a large cast-iron skillet over medium-high heat. Add the chops to the skillet and sear each side for about 1 minute.

Then, 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, take the skillet off the heat.

Final touches: Now for extra flavor, baste the chops with melted butter and sprinkle on more fresh herbs.

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.

Serving Suggestions

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.

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Cast Iron Skillet Pork Chop, on our Gypsy Plate… enjoy!

Try these other great pork recipes!
Baked Pork Chops
Crock Pot Pork Chops
Vietnamese Chops
Cochon de Lait
Pork Stir Fry
Chile Verde
Pork Vindaloo
Jägerschnitzel
Pork Stew

Recipe Video

Skillet Pork Chops (Recipe + Video)

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These Cast Iron Skillet Pork Chops are marinated with fresh herbs, then pan-seared until perfectly juicy and tender. An easy 30-minute dinner with incredible flavor.

5.0 Stars (10 Reviews)

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Ingredients

• 2 pork chops, 1 to 1.5 inches thick
• ½ cup + 2 Tbsp olive oil, divided
• ¼ cup lemon juice
• 6 garlic cloves, finely chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• salt, to taste
• pepper, to taste
• 1 tablespoon melted butter

Instructions

1. Place pork chops in a shallow dish. Mix together ½ cup olive oil, lemon juice, garlic, herbs, salt and pepper in a bowl. Pour this marinade over the pork chops. Marinate at least 30 minutes.
2. Heat remaining oil in a large cast-iron skillet over medium-high heat. Remove the chops from the marinating, scraping off most of the garlic. Add the chops to the skillet and sear for 1 minute per side.
3. Reduce heat to medium. Continue cooking the pork chops, flipping them about every minute, until the internal temperature reaches 135ºF (the temperature will continue to increase).
4. Remove the skillet from heat. Baste the chops with melted butter and more fresh herbs.
5. Rest for 5 minutes, then serve.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 524Total Fat 37gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 22gCholesterol 147mgSodium 434mgCarbohydrates 6gFiber 1gSugar 1gProtein 41g

Nutrition information is automatically calculated, so should only be used as an approximation.

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