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Cast iron pork chops are seared until golden, then spooned with a creamy mushroom pan sauce with onion, garlic, and fresh herbs. It’s a rich, savory pork chop dinner that feels a little extra, but still comes together in one pan.
I tested these cast iron pork chops with pre-brined bone-in pork chops, which worked especially well for this stovetop method. These are the pork chops I make when I want something richer, with a creamy mushroom pan sauce spooned over the top. On other nights, I might make my Air Fryer Pork Chops for their crisp Parmesan coating or my garlic butter pork chops for a buttery skillet finish with boneless pork chops.
Why You’ll Want to Make These Cast Iron Pork Chops
- The creamy pan sauce makes these pork chops feel like a full dinner: Mushrooms, onion, garlic, cream, and broth turn what is left in the skillet into a rich sauce that tastes especially good spooned over the pork.
- The cast iron skillet helps the pork chops get great color: A hot skillet gives the outside a golden sear, which adds even more flavor to the finished dish.
- Bone-in pork chops work especially well here: They stay juicy in the skillet and hold up well with a creamy sauce like this one.
Ingredients You’ll Need
For the pork chops
- Bone-in pork chops: I tested this recipe with pre-brined bone-in pork chops. If you want the same kind, check the ingredient list on the package for added water and salt. They work especially well here because they stay juicy in the skillet and pair well with the creamy pan sauce.
- Butter and olive oil: This combination helps the pork chops brown well while also building flavor in the skillet.
- Fresh thyme: Thyme adds savory flavor to both the pork chops and the sauce.
- Salt, black pepper, and smoked paprika: This seasoning mix adds flavor to the pork without competing with the sauce.
For the creamy pan sauce
- Yellow onion: Thinly sliced onion softens into the sauce and adds a little sweetness.
- Garlic: Fresh garlic gives the sauce a stronger savory base.
- Mushrooms: These add depth and make the sauce feel a little heartier.
- Heavy cream and chicken broth: This gives you a creamy sauce that still tastes like it came from the skillet.
- Fresh parsley: Stir this in at the end for freshness.
- Salt and black pepper: Add these to taste once the sauce comes together.
How to Make Cast Iron Pork Chops
Season and sear the pork chops
Heat a 12-inch cast iron skillet over medium-high heat. While the skillet heats, season the pork chops on both sides with the salt, pepper, and smoked paprika.
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Add the butter, olive oil, and thyme to the skillet. Once the butter starts to sizzle, add the pork chops and sear until browned on both sides. If your pork chops have a thicker fatty edge, sear that side briefly too. Transfer the pork chops to a plate and let them rest while you make the sauce.
Build the creamy pan sauce
Add the onion to the skillet and cook until it starts to soften. Add the garlic and mushrooms, then pour in the heavy cream and chicken broth. Once the sauce starts to bubble, lower the heat and let it simmer until it thickens. Stir in the parsley, then season to taste with salt and black pepper.
Spoon the sauce over the pork chops
Serve the pork chops with the creamy pan sauce spooned over the top.
Tips for the Best Cast Iron Pork Chops
- Start with a hot skillet: A properly heated cast iron skillet helps the pork chops brown better.
- Use a meat thermometer: Pork chops are done when they reach 145°F in the thickest part.
- Do not crowd the pan: If your pork chops are large, cook them in batches so they have room to sear.
- Let the pork chops rest before serving: A short rest helps the juices settle so the pork stays more tender.
- Know what kind of pork chops you bought: This recipe was tested with pre-brined bone-in pork chops. If yours are not pre-brined, keep a closer eye on the temperature so they do not overcook.
What to Serve with Cast Iron Pork Chops
These pork chops go especially well with simple sides that balance the creamy sauce without competing with it. For something green, Sautéed Green Beans, Canned Green Beans, Baked Asparagus, or Asparagus with Bacon all work well with the rich skillet sauce. If you want a side that makes the meal feel a little more comfort-food leaning, Mashed Cauliflower is especially good with the sauce spooned over the top.
FAQs
You can, but bone-in pork chops are the better fit for this version. Boneless pork chops usually cook faster, so they need a little more attention.
Use a meat thermometer and cook the pork chops until they reach 145°F in the thickest part.
Yes. You can leave the mushrooms out and still make a creamy onion pan sauce.
No, but that is what I tested here. If your pork chops are not pre-brined, they can still work, but it helps to watch the temperature closely so they do not overcook.
Look at the ingredient list on the package. Pre-brined pork chops usually include added water and salt. Some packages may also say the pork chops are enhanced, but the ingredient list is the easiest place to check.
Storage
Store leftover pork chops and sauce in an airtight container in the refrigerator for 3 to 4 days. Reheat gently so the sauce stays smooth and the pork chops do not dry out.
Cast Iron Pork Chops Recipe
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Recommended Equipment
Ingredients
- 4 Hatfield® Premium Reserve Pork® Bone-in Pork Chops
- 4 sprigs Thyme
- 3 tbsp Butter
- 3 tbsp Olive Oil
Meat Seasoning Mix
- 3/4 tsp Natural Ancient Sea Salt
- 1/2 tsp Black Pepper
- 1 tsp Smoked Paprika
Pan sauce
- 3 cloves Garlic, minced
- 1/2 large Yellow Onion, thinly sliced
- 3/4 cup Mushrooms
- 3/4 cup Organic Heavy Whipping Cream
- 1/4 cup Chicken Broth
- 1/4 cup fresh parsley, chopped
- 1/2 tsp Natural Ancient Sea Salt
- 1/2 tsp Black Pepper
Instructions
For the Pork Chops:
- Heat a 12in cast iron skillet to medium high heat
- Combine the meat seasoning mix in a small bowl. Rub the spices on the top and bottom of the pork chops and on the sides.
- Add the butter, olive oil, and thyme to the pan and allow it to come to a sizzle
- Sear the pork chops for 4 minutes top and bottom. Use 1 additional minute to sear the fatty sides. Take the meat out of the pan and allow it to rest.
For the Pan Sauce:
- Add the onions to the skillet and allow them to become translucent.
- Add the mushrooms, heavy cream and broth. Turn the pan down to medium low once the cream and broth start to boil (you’ll see some air bubbles in about 1 minute). Continue cooking the sauce on the lower temperature until it gets thicker.
- Finish the sauce by adding salt, pepper, and fresh parsley.
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Recipe Notes
- Use a meat thermometer: Pork chops are done when they reach 145°F in the thickest part.
- Start with a hot skillet: A properly heated cast iron skillet helps the pork chops brown well.
- Use bone-in pork chops for this version: They stay juicier in the skillet and work especially well with the creamy sauce.
- Check the package if you want pre-brined pork chops: Look for added water and salt in the ingredient list.
- Do not crowd the pan: If your pork chops are large, cook them in batches so they can sear instead of steam.
- Let the pork chops rest before serving: This helps the juices settle before you spoon the sauce over the top.
- Simmer the sauce gently: Once the cream and broth are in the skillet, lower the heat so the sauce can thicken without reducing too fast.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
