If you want perfectly cooked pan-seared pork chops, this cast iron skillet recipe is ideal. Bone-in chops are seared until they develop a caramelized crust while remaining juicy inside. A quick five-minute pan sauce with shallots and capers elevates the dish. This is an easy technique that almost anyone can master.
Table of Contents
Cast iron skillet pork chops
I keep a simple kitchen and rely on a good cast iron pan for many dishes — from dips and bakes to cornbread and fruit cobblers. I especially turn to cast iron for meat because it holds steady, intense heat that creates a deep, caramelized crust on pork chops. If you don’t have cast iron, a heavy, well-made stainless steel pan will work too; see the tips below for alternatives.
What kind of pork chops are best?
Choose bone-in rib chops about 1 to 1½ inches thick. Cooking on the bone helps keep the meat moist; thinner cuts can dry out quickly. Boneless chops can be used, but they cook faster, so reduce the cooking time and check them sooner. If possible, seek out pasture-raised pork for better flavor and more marbling, which improves tenderness.
How to cook cast iron pork chops:
- Pat two bone-in pork chops dry. Season generously with salt, freshly ground black pepper, and chopped fresh thyme. Let them sit at room temperature for at least 15 minutes.
- Heat 2 tablespoons of ghee or olive oil in a 10- to 12-inch cast iron skillet over medium-high heat. When the fat is hot, add the chops in a single layer and sear until a deep golden crust forms, about 5–7 minutes per side for 1–1½” chops. Continue cooking, turning as needed, until an instant-read thermometer registers 140–145°F (60–63°C) in the thickest part. Transfer the chops to a plate and tent loosely with foil to rest while you make the pan sauce.
Caper shallot pan sauce:
- In the same skillet, pour off most of the fat and reduce heat to medium. Add about 1/3 cup minced shallot and 4 minced garlic cloves; sauté until softened and fragrant, 2–3 minutes.
- Stir in 1/4 cup drained capers, then add 1/4 cup white wine and simmer until the wine has reduced by half. Remove from heat and swirl in 1 tablespoon butter and 1 tablespoon chopped fresh parsley. If any resting juices collected under the pork, pour them into the sauce. Spoon the sauce over the chops and serve immediately.
FAQ
The key is to cook to the proper internal temperature. Use an instant-read thermometer in the thickest part of the chop; aim for 140–145°F (60–63°C). The meat may be slightly rosy in the center but should not be raw.
On the stove in a hot cast iron skillet, expect about 10–12 minutes total for 1-inch chops, depending on thickness and pan temperature. Use a thermometer to confirm doneness.
These chops pair beautifully with creamy mashed potatoes or potato puree, polenta or grits, herbed oven fries, or a simple green salad. Roasted vegetables or a squash salad are also excellent choices.
Searing creates a flavorful crust. For extra-thick chops, sear on the stovetop then finish in a preheated oven to reach the target internal temperature evenly.
Tips for cooking pan seared pork chops:
- Use a 10- to 12-inch cast iron skillet for best results. If you don’t own cast iron, a heavy stainless steel pan that retains heat will work. Avoid lightweight aluminum or thin nonstick pans for searing.
- An instant-read meat thermometer is the simplest way to guarantee perfectly cooked chops.
- If using boneless chops, check them earlier since they cook faster.
- To care for cast iron: rinse and dry it promptly (do not soak). Light soap is fine occasionally. Rub a thin layer of neutral oil onto the hot pan to help maintain seasoning before storing.
*This post originally contained affiliate links to products the author uses. Purchases through affiliate links may provide support to the recipe creator at no extra cost to you.
Side dishes to pair with the pork chops:
- Creamy potato puree or mashed potatoes
- Polenta or homemade grits
- Herbed oven fries
- Sweet potato souffle or slow cooker sweet potatoes
- Simple green salad or roasted squash salad
Other cast iron skillet recipes to try:
- Skillet cornbread
- Apple skillet cobbler
- Pear and ginger crumble
Get the recipe!
Pan Seared Cast Iron Pork Chops with Shallot Caper Sauce
Equipment
- Cast iron skillet (10–12 inch)
Ingredients
Pork chops
- 2 bone-in pork chops, 1–1½” thick
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 2 tablespoons ghee or olive oil
Shallot caper pan sauce
- 1/3 cup minced shallots (about 1 large shallot)
- 4 large cloves garlic, minced
- 1/4 cup drained capers
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
Instructions
Pan sear the pork chops
- Pat chops dry and season both sides with salt, pepper, and thyme. Let sit at room temperature 15–60 minutes.
- Heat ghee or oil in the skillet over medium-high. Sear chops until golden on the first side, about 5–7 minutes, then turn and cook until the thermometer reads 140–145°F (60–63°C) in the thickest part. Transfer to a plate and tent with foil to rest while you make the sauce.
Make the shallot caper pan sauce
- Pour off most of the fat. Over medium heat, add shallots and garlic and cook 2–3 minutes until softened. Stir in capers and cook 30 seconds.
- Add white wine and simmer until reduced by half. Remove from heat and stir in butter and parsley. Add any juices from the resting chops. Season to taste, spoon over the pork, and serve.
Notes
- Use a heavy pan that maintains even heat for best searing results.
- An instant-read thermometer ensures accurate doneness.
- If using boneless chops, reduce the cooking time and check earlier.
- To clean cast iron, rinse, dry immediately, and rub with a little oil while warm to preserve seasoning.
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