There’s nothing quite like biting into juicy cast iron skillet pork chops perfectly pan seared with a crispy crust and smothered in a creamy garlic sauce bursting with flavor.
Cast Iron Skillet Pork Chops
The combination of the tender pork chops, the richness of the cream sauce, and the savory notes of garlic create a meal that is satisfying.
This easy skillet pork chop recipe is flavorful and a time saver. It cooks in under 30 minutes, making it a perfect go-to option for a fast and delicious main dish.
Choosing Pork Chops
- Select the Right Cut – There are various pork chop cuts like rib, loin, and shoulder, each offering distinct flavors and textures. Rib chops are a favorite due to their balance of fat and meat, ensuring flavor and juiciness.
- Opt for the Right Thickness – Pork chop thickness affects cooking time and tenderness. Thicker chops may take longer but stay juicer, while thinner ones cook quickly but risk becoming dry. Aim for chops around 1/2 to 1 inch thick for ideal tenderness and cooking time.
- Consider the Source – Pay attention to the pork’s origin. Look for “all-natural” or “organic” labels. Choose chops from local farms or butchers for fresh, high-quality meat if possible.
Ingredients for Cast Iron Skillet Pork chops
Gather these simple ingredients for perfectly seared and juicy pork chops with a creamy sauce:
- Pork Chops – Use bone-in chops at least 1 inch thick with good marbling and minimal visible fat.
- Garlic Powder and Onion Powder – Used for extra flavor.
- Coconut Oil and Butter – Creates a delicious crust and juicy chops.
- Salt and Pepper – Season both sides to enhance the natural flavor.
- Minced Garlic – Adds a delicious and aromatic note to the sauce.
- Flour – Helps create a smooth and creamy texture in the sauce.
- Chicken Broth – The chicken broth adds depth and richness.
- Heavy Cream – This is what gives the pan sauce its signature creaminess and richness.
- Parsley for Garnish – Adds a pop of color and freshness to the dish.
How to cook pork chops in cast iron skillet
Here are the step-by-step instructions for making this recipe:
- Bring Pork Chops to Room Temperature – remove the pork chops 15-30 minutes before you start.
- Make Pork Chop Seasoning – Mix garlic powder, onion powder, salt, and pepper in a bowl to create a dry rub.
- Pat Dry – Use a paper towel to pat the pork chops dry to help the seasoning stick better and ensure the pork chops sear properly.
- Season Pork Chops – Season both sides of the pork chops with the dry rub and rub into the meat.
- Pan Fry the Pork Chops – Heat coconut oil and butter in a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the seasoned pork chops to the skillet in a single layer.
- Sear the Pork Chops – Turn the heat to low and sear pork chops until the first side turns golden brown. Flip it over and continue cooking until they are cooked through.
- Remove from Skillet – When done, remove the pork chops from the skillet and set them aside.
- Cook Garlic – Reduce the heat to medium or medium-low. In the same skillet, add minced garlic stirring occasionally, for 1-2 minutes until is lightly browned.
- Add Flour – Sprinkle in the the flower to thicken the sauce and let it cook for 30 seconds.
- Add Liquids – Pour in the chicken broth, stir, and let it cook for approximately 1 minute until the sauce thickens. Finally, stir or whisk the heavy cream until the sauce is well blended.
TIP – If you find the sauce too thick for your liking, you can thin the sauce by adding a splash of heavy cream and stirring until the sauce reaches the desired consistency.
- Add the Pork Chops – Return the pork chops to the skillet with the sauce and simmer for 3-5 minutes.
- Check Temperature – Use an instant-read thermometer to ensure the pork is cooked; insert it into the thickest part of the chop, ensuring it reaches 145°F.
- Serve – Taste the sauce and adjust the seasoning with additional salt and pepper. Spoon the creamy sauce over the top of the pork chop and garnish with the parsley or seasonings you choose.
How to Store
- Refrigerate – Transfer the pork chops and sauce to an airtight container and store them in the refrigerator for 3-4 days.
- Reheat: For the best results, reheat the pork chops in a preheated oven at 350°F for 10-15 minutes or until heated. You can also reheat them in a skillet over low heat,
What to Serve with Cast Iron Skillet Pork Chops
There are plenty of side dishes that complement cast-iron skillet pork chops. Here are a few to try:
- Mashed potatoes provide a comforting and creamy side to the savory flavors of cast iron skillet pork chops.
- Creamy mac and cheese is a rich and satisfying side dish.
Cast Iron Skillet Pork Chops Printable Recipe Card
- 4 pork chops
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons refined coconut oil
- 2 tablespoons butter
Creamy Garlic Sauce
- 1 tablespoon minced garlic
- 4 tablespoons flour
- 1 cup chicken broth
- 1 1/2 cup heavy cream
- salt + pepper to taste
- parsley for garnish
- Before you begin cooking, bring your pork chops to room temperature. Taking them out of the refrigerator at least 15-30 minutes beforehand allows them to warm up and cook more evenly.
- While the pork chops are coming to room temperature, prepare your seasoning. Combine garlic powder, onion powder, salt, and pepper in a bowl to make a dry rub.
- Once the pork chops are at room temperature, pat them dry with a paper towel. This will help the seasoning stick better and ensure the pork chops sear properly.
- Season both sides of the pork chops with the dry rub you prepared in Step 2. Make sure to rub the seasoning into the meat.
- Heat coconut oil and butter in a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the seasoned pork chops to the skillet in a single layer.
- Turn the heat to low and sear until the first side turns golden brown. Flip the pork chops and continue cooking until they are cooked through. When done, remove the pork chops from the skillet and set them aside.
- To prepare the sauce, lower the heat to medium or medium-low. In the same skillet, add minced garlic. Stir occasionally and cook for approximately 2-3 minutes until the garlic has slightly browned on the outside, taking care not to burn it.
- Next, sprinkle flour into the pan to thicken the sauce and let it cook for about 30 seconds.
- Then add the chicken broth into the pan, stirring continuously and allowing the mixture to cook for around a minute until the sauce has begun to thicken.
- Lastly, add the heavy cream to the pan and stir or whisk the sauce until the cream has fully blended.
- If you find the sauce too thick for your liking, you can thin the sauce by adding a splash of heavy cream and stirring until the sauce reaches the desired consistency.
- Once the creamy sauce is ready, add the pork chops to the skillet and cook for 3-5 minutes. Keep the sauce bubbling gently, but avoid boiling the mixture as it may alter its texture.
- Check the internal temperature with a meat thermometer to ensure the pork is cooked thoroughly. Insert the thermometer into the thickest part of the pork chop, making sure that the temperature reads at least 145°F.
- Before serving, taste the sauce and adjust the seasoning with additional salt and pepper as needed.
- Spoon the creamy sauce over the pork and garnish with the parsley or seasonings of your choice.
- Enjoy your delicious and perfectly cooked creamy pork dish!
- Choose the right thickness: Look for pork chops at least 1/2 inch thick to ensure they cook evenly and don’t dry out.
- Bring the pork chops to room temperature: Let the pork chops sit out at room temperature for about 30 minutes before cooking.
- Season generously: Season the pork chops before cooking. You can add other spices or herbs to the seasoning mix listed in the recipe, but I like to keep it simple.
- Preheat the skillet: Preheat your cast iron skillet over medium-high heat for about 5 minutes before adding the pork chops. This ensures that the skillet is evenly heated.
- Use the right oil: Use an oil with a high smoke point to prevent the skillet from smoking and burning. I prefer using refined coconut oil, but you can use vegetable, canola, or grapeseed oil,
- Add garlic carefully: When adding the minced garlic to the skillet to make the sauce, turn the heat down to medium-low to prevent burning.
- Don’t overcook the pork chops: Cook them until they reach an internal temperature of 145°F. Overcooking can result in tough, dry pork chops.
- Adjust the sauce consistency: If the sauce is too thick, thin it out by adding more heavy cream.
About the Author
Sarah is the author behind Rocky Hedge Farm. With a passion for simple, healthy recipes, gardening, and remodeling her manufactured home, she shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.