Pork Chops, the Cast Iron Skillet Way

I’m still new to the whole cast iron skillet thing. I like how versatile it is. This isn’t much of a recipe more than a procedure.

Ingredients

• 2-4 Pork Chops, bone or no bone, roughly 1-inch thick
• Olive Oil
• Salt & Pepper

Equipment

• Cast Iron Skillet
• Meat Thermometer (this is probably the best kitchen/grill purchase I’ve ever made)

Steps

1. Place skillet in oven and preheat to 400°F
2. Brush olive oil onto chop and season with salt and pepper
3. Remove skillet from oven (remember, it’s fuckin’ hot) and place on med-hi heat stove
4. Place chops in skillet to get a good sear. About 3 minutes and it should be a nice golden color
5. Flip the chops and immediately place skillet back into the oven
6. Roast in oven for about 10-ish minutes, depending on thickness of meat. Use the meat thermometer to make sure meat is in 140-145°F range. Once you get that temperature, remove skillet from oven
7. Remove chops from skillet and place onto cutting board to rest — put a loose foil tent so the meat thinks it’s camping
8. After about 5 minutes, ready to serve
9. Boomski.