Cast Iron Pan Seared Pork Chops Recipe • Longbourn Farm (2024)

FAQs

Is it good to fry pork chops in a cast iron skillet? ›

Cook in cast iron.

A juicy interior — aided by fork-tenderizing and brining — and a golden, crispy exterior. More than any pan, cast iron allows for the best sear on meat, and these pork chops are no exception.

Place the pan directly over a small fire and add the pork chops. Cook until grill marks appear on each side and the pork chop is just cooked through, about 3 to 4 minutes per side. Best served with the company of friends and family.

Let It Sit Out. That's right: Letting meat sit out at room temperature before cooking it is a total game changer.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they're very easy to overcook. This is why I like to start the pork chops on the stovetop, where they get a good sear, and then transfer them to the oven to finish cooking.

Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Take a big pinch of coarse salt (kosher salt, but sea salt also works) and sprinkle it on the cooking surface. Then, take a clean paper towel and scrub the salt around the pan until any stuck-on food bits lift right off.

How hot should a pan be to sear pork chops? ›

Add the oil to a skillet over medium-high heat. Heat the pan for a few minutes (I heated my cast iron for 5 min). It needs to be HOT for the pork chops to get a good sear and cook through quickly.

But really, it takes no extra effort, just some forethought. And so I will always season lamb shanks the day before they go into the braise. I will try to season chickens the day before, but if I don't have the chance, I won't sweat it; and I will season steaks and pork roasts right before searing.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Cooking pork in a cast iron skillet is going to be your new go-to method! It's so flavorful and juicy you won't want it any other way. If you have questions about your type of pork chop and how to cook it, then these tips are for you. Make sure to read them before making this recipe because they are here to help.

Preheat the skillet over medium-high heat until very hot. Add meat. Don't add any liquid and don't cover the skillet. Reduce the heat to medium and cook until internal temperature registers 145°F on an instant-read thermometer (for ¾- to 1-inch-thick chops, plan on 6 to 10 minutes), turning meat occasionally.

The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you're cooking for more you might want to try roasting or grilling.

I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over.