Cast Iron Pork Chops Recipe
Cast iron pork chops are seared until golden, then spooned with a creamy mushroom pan sauce made with onion, garlic, and fresh herbs. This one-pan pork chop dinner uses bone-in pork chops and a rich skillet sauce for a dinner that feels a little extra without being hard to make.
Servings: 4
Calories: 477kcal
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.
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
Calories: 477kcal | Carbohydrates: 4g | Protein: 36g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 954mg | Potassium: 718mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 10.1mg | Calcium: 52mg | Iron: 1.7mg
