Browned Pork Chops in Cast Iron Frying Pan

Pan Seared Pork Chops

Properly cooked pork chops should be wonderfully tender and juicy. This is one of those easy methods to keep up your sleeve, especially after coming home from work and having to come up with something quickly for dinner!  Faster than ordering in a pizza!

Makes 4 Servings

(4) 1 ¼” thick, bone in pork chops
Salt & freshly ground black pepper to taste

Preheat the oven to 375 F.

Heat a cast iron frying pan or other oven-proof skillet over medium heat. Season the chops with salt and pepper; add 1 Tbsp. cooking oil or a combination of cooking oil and EVO to the pan. When hot, but not smoking, add the pork chops and cook for 3-5 minutes; turn chops over, place the skillet in the oven nd cook for approximately 5 more minutes for medium well or a bit longer for well done.  I simply poke them to check how firm they are.  I’m looking for some give and really firm, otherwise they will be dry.

Your chops will be a lot juicer if cooked medium well. Remove the chops to a heated platter, let rest for 5 minutes before serving.  If there are any juices that have accumulated, serve with the chops if you wish, or you can create a sauce with the juices while your chops are resting.  Maybe add a bit of wine, then a spoonful of red currrant jelly?

Could it get any easier?


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