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Four golden-brown pork chops are cooking in a black skillet with sprigs of fresh rosemary and thyme, placed on a striped kitchen towel. The meat appears juicy and well-seasoned.

Quick and Juicy Cast Iron Pork Chops

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Cast iron pork chops are juicy, flavorful, and ready in just 20 minutes, making them perfect for stress-free weeknight dinners or casual hosting. Seasoned with smoked paprika and garlic, then basted with butter and herbs, these chops are tender and packed with flavor. Serve them with your favorite sides for a meal that feels effortless yet special.
Course Dinner, Lunch
Cuisine American, Italian, Mediterranean
Keyword comfort food, juicy, quick
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 338
Author Gina Dickson

Equipment

Ingredients

  • 6 bone-in pork chops about 1 ½ inches thick
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons butter
  • 2 sprigs rosemary tied with kitchen twine
  • 3 sprigs thyme tied with kitchen twine

Instructions

Prep the Pork Chops

  • Remove pork chops from the refrigerator and pat dry with paper towels.
    6 bone-in pork chops
  • Season both sides with spices.
    1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder
    Two raw pork chops coated with spice rub on a white cutting board, next to a small white dish filled with more seasoning and a spoon.
  • Let the pork chops sit at room temperature for 30 minutes to help them cook more evenly.

Sear

  • Heat olive oil in a cast iron pan over medium heat until hot (a drop of water should sizzle).
    2 tablespoons olive oil
  • Place pork chops in the pan and sear for 3 to 4 minutes on each side, until they develop a golden-brown crust.

Baste

  • Use a meat thermometer to check the temperature of the pork chops. Once the pork reaches an internal temperature of about 140°F, add butter, rosemary, and thyme to the pan.
    3 tablespoons butter, 2 sprigs rosemary, 3 sprigs thyme
    Four seasoned pork chops are sizzling in a cast iron skillet with a pat of butter and sprigs of fresh rosemary, on a stovetop with black grates and a blue handle on the pan.
  • Let the butter melt, then tilt the pan slightly and spoon the melted butter over the pork chops for 1 minute.

Rest

  • Remove pork chops from the pan and place them on a plate.
  • Let them rest for 8 minutes. This helps keep them juicy and brings the internal temperature up to the safe level of 145°F.

Notes

Important Prep Tips Before Starting the Recipe:
  • Bring the pork chops to room temperature for about 30 minutes so they cook evenly and stay tender.
  • Pat each chop completely dry to achieve a deep golden crust that seals in juices.
  • Heat your cast iron skillet thoroughly before adding the meat. A properly preheated pan gives you the perfect sear.
  • Keep a meat thermometer nearby to monitor doneness without guesswork.
Common Mistakes to Avoid:
  • Overcrowding the pan: Cook in batches if needed so the chops sear instead of steam.
  • Skipping the resting step: Resting before and after cooking keeps them tender and juicy.
Tips for Recipe Success: Avoid flipping too soon; let the crust form. Let the pork rest for several minutes after cooking to lock in flavor.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 1g | Protein: 36g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 489mg | Potassium: 611mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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