With a beautifully browned crust and perfectly moist pork, this recipe is sure to impress your family or guests. The best part is that it’s quick and easy to make… with simple ingredients you’re sure to have on hand.
Table of contents
❤️ Why you’ll love this recipe
- Just-right cooking method. Perfectly browned crust from the cast iron with moist, juicy pork. No overcooked or bland chops here.
- Simple and delicious. The pat of butter and fresh herbs add a depth of flavor to the pork chops .
- Superfast. One of the easiest dinners you can make.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this easy dinner:
- Boneless Pork Chops
- Kosher Salt
- Fresh Cracked Black Pepper
- Olive Oil
- Fresh Rosemary Sprigs
Step One: season
Sprinkle salt and pepper on both sides of the pork chops. Be generous!
Step Two: brown
Heat a 12” cast iron skillet over medium-high heat. Add the olive oil and wait until the pan is lightly smoking. Add the pork chops to cook. Flip them every 1-2 minutes so both sides can form a crust. This process should take about 5-6 minutes total.
Step three: add flavor
Add the butter and fresh rosemary to the pan. Cook over medium high heat, flipping the pork chops often. The pork chops are done when an instant-read thermometer reads 145℉, which should be in about 5 more minutes. Remove the pork chops from the pan and let rest for 5 minutes before serving.
🥫 Storage instructions
Store in an airtight container for up to 3 days in the refrigerator, and reheat in the microwave or oven.
Yes, 145℉ is considered a safe internal temperature for pork. Cook it any longer, and you’ll have dry and bland chops. Don’t do it!
A cast iron skillet is definitely the best way to get that beautiful golden brown crust on your pork chops. However, you can use other skillets such as stainless steel if preferred. Just make sure to get it nice and hot first.
Both boneless and bone-in pork chops can be used for this recipe. Just make sure that the cuts are about 1 inch thick so they don’t overcook.
Yes, fresh thyme is an excellent substitution! But honestly, almost any woody herb would be delicious. Try sage too!
👩🏻🍳 Expert tips
- Don’t flip your pork too much while it’s browning. Leave it alone, so you get a nice exterior.
- Add crushed red pepper for a bit of heat if desired.
- Adjust the amount of butter and herbs to your taste preference.
📘 Related Recipes
🍽 Serve it with
This is a very versatile dish that pairs well with sides that have lots of flavor. Here are some of our favorites:
- White cheddar scalloped potatoes are rich and creamy perfection
- These Texas Roadhouse green beans are loaded with smoky flavor.
- Old-fashioned yeast rolls are soft and fluffy
- And a delicious pear cobbler is the perfect fall dessert.
📖 Here’s the recipe
Cast Iron Skillet Pork Chops
- 12 inch cast iron skillet
- 4 Boneless Pork Chops about 1.5 pounds total
- 1 teaspoon Kosher Salt
- 2 teaspoons Fresh Cracked Black Pepper
- 1½ tablespoons Olive Oil
- 2 tablespoons Butter
- 3 sprigs Fresh Rosemary
- Season. Season both sides of the pork chops with salt and pepper.
- Brown. Heat a 12” cast iron skillet over medium high heat, add the olive oil and continue heating until the pan is lightly smoking. Add the pork chops and cook, flip them every 1-2 minutes so that both sides can form a crust. This process should take about 5-6 minutes.
- Add butter. Add the butter and fresh rosemary, continue cooking over medium high heat, flipping often. The pork chops are done when an instant read thermometer reads 145℉, About another 5 minutes. Remove the pork chops from the pan and let rest for 5 minutes.