Cast Iron Pork Chops - The Secret to the Best Pork Chops Is Your Cast Iron Skillet
Ingredients
- 4 (3/4 to 1-inch thick) bone-in pork chops (6 to 8 ounces each) bone-in pork chops (6 to 8 ounces each)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cloves garlic, thinly sliced
- 4 sprigs fresh rosemary, plus chopped fresh rosemary for garnish
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Instructions
- Gather all ingredients. Take chops out of the refrigerator and let stand at room temperature for 30 minutes before cooking.
- If there is a fat cap on the sides of the chops, make a few vertical slits through them, so the chops will not curl as they cook.
- Blot chops dry with paper towels, and sprinkle both sides with salt and pepper.
- Heat a 12-inch cast iron skillet over medium-high heat for 3 minutes. Add oil. Add chops and cook 2 minutes. Turn and cook 2 minutes more.
- Add butter and garlic to the skillet.
- Place rosemary sprigs atop each chop. Tilt skillet to allow melted butter and oil to pool on one side.
- Spoon butter and garlic mixture over chops occasionally while cooking 2 minutes. Remove rosemary, turn chops, replace rosemary and cook, basting chops occasionally, cooking 2 to 3 minutes more or until chops are 140 degrees F (60 degrees C) in the center when tested with an instant-read thermometer.
- Remove chops from skillet and place on a cutting board or serving platter.
- Tent with foil and let stand 5 minutes before serving. Temperature will rise to 145 degrees F (62 degrees C) upon standing.
- Garnish with chopped rosemary.
Source
Original recipe: View Original