Cast Iron Port Chops

The secret to the best pork chops is a cast iron skillet

These simple port chops are fried to perfection in a cast iron skillet.

• Prep Time: 5 mins

• Cook Time: 10 mins

• Stand Time: 35 mins

• Total Time: 50 mins

• Servings: 4

Ingredients

4 - 3/4 - to 1-inch-thick bone-in port chops (6-8 ounces each)

1.2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

2 tablespoons vegetable oil

1 tablespoon butter

2 cloves garlic, think sliced

4 sprigs fresh rosemary, plus chopped fresh rosemary for garnish

Directions

Step 1

Gather all ingredients. Take chops out of the refrigerator and let stand till room temp for 30 minutes before you cook them

Step 2

Make vertical slits through any fat caps on the sides of the chops so that they will not curl when cooking

Step 3

Blot chops dry with paper towels and sprinkle both sides with salt and pepper

Step 4

Heat a 12-inch cast iron skillet over medium-high heat for 3-4 minutes. Add oil. Add your chops and cook 2 minutes, turn and cook 2 minutes more

Step 5

Add your butter and garlic to the skillet

Step 6

Place rosemary sprits on top of each chop. Tilt your skillet to allow the melted butter and oil to pool in one side

Step 7

With a spoon spread the butter and garlic mixture over the chops while cooking for 2 minutes. Remove rosemary, turn chops, replace rosemary and cook, basting chops occasionally for another 2 - 3 minutes or until chops reach 140 degrees F in the center when tested with an instant-read-thermometer

Step 8

Remove chops from skillet and place on serving platter. Tent with foil and let stand 5 minutes before serving. The temperature will rise to 145 degrees F while standing. Garnish with your chopped rosemary and serve.

Nutrition Facts

Per serving: 504 calories; total fat 32g; saturated fat 9 g; cholesterol 174 mg; sodium 290mg; total carbohydrate 1g; dietary fiber 0g; total sugars 0g’protien 51g; vitamin c 1mg; calcium 55mg; iron 2mg; potassium 697mg