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.


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


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


  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.

Pork chops

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