If you’re on the hunt for a meal that’s both spirited and simple, look no further than this Cast Iron Seared Pork Chops with Herb Butter Recipe. These pork chops come out beautifully caramelized on the outside and tenderly juicy on the inside, thanks to the magic of a sizzling cast iron skillet and a luscious herb butter baste. Packed with fragrant rosemary, thyme, and garlic, this dish transforms everyday pork chops into a dinner you’ll want to make again and again. Trust me, once you try this recipe, it will become your go-to for an effortless but impressive meal.
Ingredients You’ll Need
Don’t let the seemingly small list fool you—each ingredient here plays a starring role in flavor and texture, making these pork chops truly unforgettable. From the fresh herbs adding aromatic depth to the butter that keeps every bite moist, every element is essential.
- 2 bone-in pork chops (about 1 inch thick): The perfect thickness for that ideal sear and juicy interior.
- Kosher salt and freshly ground black pepper (to taste): Simple seasoning that enhances the pork’s natural flavor.
- 3 tablespoons vegetable oil: A high smoke point oil necessary for a perfect sear without burning.
- 3 tablespoons unsalted butter (⅜ stick): Adds richness and helps carry the herb flavors throughout the meat.
- 2 cloves garlic (smashed): Imparts a gentle, mellow garlic aroma during the butter basting.
- 2 sprigs fresh rosemary: Provides piney, fragrant notes that elevate the overall taste.
- 2 sprigs fresh thyme: Adds a subtle earthiness that perfectly complements the pork.
How to Make Cast Iron Seared Pork Chops with Herb Butter Recipe
Step 1: Season Your Pork Chops
Start by patting those pork chops dry with paper towels—this ensures you get a great sear instead of steaming the meat. Season both sides generously with kosher salt and freshly ground black pepper. This simple seasoning forms the base of flavor, letting the pork’s natural taste shine through.
Step 2: Sear the Chops in a Hot Cast Iron Skillet
Heat 3 tablespoons of vegetable oil in your cast iron skillet over high heat until it just begins to smoke. Carefully place the pork chops in the pan, making sure they have full contact with the surface. Sear the chops quickly for 1 minute on each side to develop a beautiful golden crust that locks in the juices.
Step 3: Add Butter and Aromatics
Turn the heat down to low and add the unsalted butter along with the smashed garlic cloves, fresh rosemary, and thyme sprigs to the pan. These ingredients will infuse the butter with their fantastic flavors while gently cooking the pork chops.
Step 4: Baste and Cook Low and Slow
For the next 3 to 4 minutes, keep those pork chops juicy by spooning the melted herb butter over them frequently, flipping every 20 seconds. This continuous basting bathes the meat in rich flavor and ensures an even, tender cook throughout.
Step 5: Check for Perfect Doneness
Use a meat thermometer to make sure your pork chops are safe and delicious at 145°F internal temperature. Remove the chops from heat when they’re about 10°F shy of your target to avoid overcooking during resting.
Step 6: Rest and Serve
Let the pork chops rest for about 5 minutes on a cutting board before serving. This resting period allows the juices to redistribute, leaving you with tender, juicy chops every time.
How to Serve Cast Iron Seared Pork Chops with Herb Butter Recipe
Garnishes
A simple sprinkle of finely chopped fresh herbs like parsley or extra thyme brightens up the presentation and adds a fresh pop of flavor. A lemon wedge on the side can also provide a nice, subtle acidity that cuts through the richness of the butter.
Side Dishes
These pork chops pair beautifully with creamy mashed potatoes or a vibrant roasted vegetable medley. A crisp green salad or garlicky sautéed spinach also make the meal feel balanced and fresh without competing with the main star.
Creative Ways to Present
For a stunning table, serve the pork chops on rustic wooden boards alongside small ramekins of extra herb butter or pan juices. Or slice the chops and fan them out over a bed of buttery risotto for a restaurant-worthy presentation that’s still easy to pull off at home.
Make Ahead and Storage
Storing Leftovers
Place cooled pork chops in an airtight container and refrigerate for up to 3 days. Keeping the herb butter separate helps preserve its flavor and texture, so consider storing that alongside if you plan to reheat and baste again.
Freezing
You can freeze cooked pork chops in a freezer-safe container or wrapped tightly in foil and plastic wrap for up to 3 months. Label and date them to keep track. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over low heat with a touch of butter or olive oil, spooning the herby juices over frequently to keep the pork moist. Avoid microwaving if you want to retain the crisp sear and juicy texture.
FAQs
Can I use boneless pork chops for this recipe?
Absolutely! Just keep in mind that boneless chops tend to cook faster, so adjust your timing accordingly to avoid drying them out.
What if I don’t have fresh rosemary or thyme?
Dried herbs can work in a pinch, but fresh will always give you that vibrant, fragrant punch. If using dried, add them a little earlier during cooking to rehydrate and release their flavors.
Is cast iron really necessary for this recipe?
Cast iron helps achieve the perfect sear thanks to its excellent heat retention, but a heavy-bottomed stainless steel pan can work too—just watch the heat carefully.
How do I know when the pork chops are done without a thermometer?
While a meat thermometer is the safest bet, you can also check by cutting into the thickest part; the meat should be opaque and slightly pink in the center for juicy chops at medium doneness.
Can I double this recipe if cooking for more people?
Definitely, though it’s best to cook the chops in batches to maintain the perfect sear and avoid overcrowding the pan, which can cause steaming instead of browning.
Final Thoughts
This Cast Iron Seared Pork Chops with Herb Butter Recipe is one of those kitchen triumphs that feels special but is surprisingly straightforward. With just a handful of ingredients and a trusty skillet, you’ll have a meal that fills your home with irresistible aromas and fills your plate with pure comfort. Give it a try—you might just find your new all-time favorite way to enjoy pork chops!
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Cast Iron Seared Pork Chops with Herb Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 pork chops
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Cast Iron Pork Chops recipe offers a perfectly seared, juicy pork chop infused with the rich flavors of garlic, rosemary, thyme, and butter. Using a cast iron skillet, the chops are seared on high heat and then basted with aromatic herbs and butter to ensure a tender and flavorful meal in just 15 minutes.
Ingredients
Pork Chops
- 2 bone-in pork chops (about 1 inch thick)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
For Cooking
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter (⅜ stick)
- 2 cloves garlic (smashed)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Season the Pork Chops: Pat the pork chops dry with paper towels to remove excess moisture, then generously season both sides with kosher salt and freshly ground black pepper to enhance flavor.
- Heat the Skillet and Sear: Place a cast iron skillet over high heat and add the vegetable oil. Heat until the oil starts to slightly smoke. Carefully add the pork chops, ensuring full contact with the pan. Sear each side for 1 minute to develop a flavorful crust.
- Add Butter and Aromatics: Lower the heat to low. Add unsalted butter, smashed garlic cloves, and sprigs of fresh rosemary and thyme to the skillet to infuse aromatic flavors into the pork chops during cooking.
- Baste and Cook: Continuously spoon the melted butter over the pork chops for about 3 to 4 minutes, flipping every 20 seconds. This basting technique helps keep the chops moist and infuses them with herb and garlic flavor.
- Check Doneness: Use a meat thermometer to check the internal temperature of the chops. They are safe to eat at 145°F. Remove the pork chops from the skillet when they reach about 135°F to allow carryover cooking.
- Rest and Serve: Transfer the pork chops to a cutting board and let them rest for 5 minutes. Resting allows the juices to redistribute, resulting in a juicy and tender chop. Serve warm with your favorite sides and enjoy.
Notes
- Ensure pork chops are about 1 inch thick for even cooking and optimal texture.
- Use a meat thermometer to accurately check doneness and avoid overcooking.
- Resting the meat is crucial to retain juices and enhance tenderness.
- Fresh herbs can be substituted with dried herbs if needed, but fresh provides the best flavor.
- Use a well-seasoned cast iron skillet for best searing results.
