Cast Iron Skillet Pork Chops

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Cast Iron Skillet Pork Chops are a quick and delicious way to serve a satisfying gourmet meal. The meat is coated with a garlic herb mixture before cooking and a hot pan creates a gorgeous sear.

This easy skillet pork chop recipe is your new go-to fancy weeknight supper. Thick-cut pieces of bone-in pork are first marinated with olive oil, fresh herbs, and garlic to infuse more flavor into each bite. It cooks in just 10 minutes for a fast and flavorful main dish.

Looking for more skillet recipes? Then try this Skillet Pizza, Shrimp and Asparagus Skillet, or Pan Seared Scallops with Lemon Caper Sauce.

Cast Iron Skillet Pork Chops

Cast Iron Skillet Pork Chops

Center cut bone-in pork chops are lean and tender, with a very mild flavor. This makes them perfect for adding a simple herb marinade right before cooking.

The fragrant natural oils in the thyme and pungent garlic flavor infuse into the olive oil so the pork cooks with a bouquet of aromas that transfers to the meat. The actual cooking time is less than 15 minutes, so you can quickly start to feast!

What is the best pork to use?

Shop for frenched, bone-in center-cut pork chops that are 1 to 1 ½-inches thick. The cooking time will vary depending on the size of the chop. The bone provides extra flavor to the meat and prevents the protein from cooking too fast and drying out. The marinade and the thick-cut give the juiciest pork chops you’ll ever taste!

raw pork chops marinading in a dish

How do you make Cast Iron Skillet Pork Chops?

  • Combine garlic, olive oil, thyme, parsley, salt and pepper in a bowl.
  • Coat the pork chops with the herb marinade, 30 to 60 minutes.
  • Heat a large cast-iron skillet over medium-high heat, then add oil.
  • Add pork chops and sear 1 minute per side, to create a golden crust.
  • Reduce heat to medium, cook the pork, flipping every minute until it reaches 135ºF.
  • Turn off heat, add the thyme and butter.
  • Baste the pork with melted butter.
  • Rest the pork for 5 minutes before slicing.

tongs lifting a pork chop out of a cast iron skillet

The herb marinade

A simple and fast marinade can be made with just a handful of ingredients. I like to combine roughly chopped garlic, thyme, parsley, salt, and pepper. That’s it. I find that not skipping this step makes lean proteins so much more flavorful, like for my chicken marinade.

The pork gets a generous coating of the paste before cooking. Marinating the pork also benefits the taste, by adding more salty notes down into the meat, plus keeps it juicy.

wooden spoon mixing a herb marinade

Cooking the pork chops

After a brief 30 to 60-minute marination, the pork is ready to pan-fry. A cast-iron pan is my equipment of choice. It retains heat really well, which transfers straight to the surface of the pork to develop a beautiful golden sear.

The pork in flipped several times for even cooking, and to keep it moist and tender. A butter bastes right at the end adds a lovely richness to the dish.
Make sure to rest the pork before slicing to retain those flavorful juices!

Looking for some side tasty dishes to serve with the pork? Try these!

pork chops cooked in a cast iron skillet

Cast Iron Skillet Pork Chops

5 from 12 votes
Cast Iron Skillet Pork Chops are a quick and delicious way to serve a satisfying gourmet meal.
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Author Jessica Gavin
Servings: 2 servings


  • 2 bone-in pork chops about 1 ¼ pound, 1 to ½ -inches thick (or 4 medium-sized chops)
  • 1 tablespoon roughly chopped garlic
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped parsley
  • ½ teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 5 thyme sprigs
  • 1 tablespoon unsalted butter


  • In a small bowl combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper.
  • Rub the herb paste evenly over both sides of the pork chops. Marinate at room temperature for 30 to 60 minutes. Refrigerate if marinating the pork for over an hour.
  • Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.
  • Heat a large cast-iron skillet over medium-high heat.
  • Add 2 tablespoon olive oil to the pan, once hot add the pork chops.
  • Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.
  • Flip and sear the other side, 1 minute.
  • Cook the sides of the pork chops to render the fat, 1 minute.
  • Turn heat down to medium, cook the pork chops until the internal temperature reaches 135ºF, 4 to 6 minutes depending on the thickness of the chops, flip every minute for even cooking.
  • Turn off the heat and add the thyme springs and butter to the pan.
  • Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.
  • Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.



Serves: 2

Calories589kcal (29%)Carbohydrates3g (1%)Protein36g (72%)Fat48g (74%)Saturated Fat12g (60%)Cholesterol132mg (44%)Sodium677mg (28%)Potassium581mg (17%)Fiber1g (4%)Sugar1g (1%)Vitamin A389IU (8%)Vitamin C8mg (10%)Calcium58mg (6%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Cuisine American
Keyword pork chops
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Jessica Gavin

Jessica is a Certified Food and Culinary Scientist. She’s also a culinary school graduate and a teacher at heart. Jessica loves nothing more than unraveling the science behind better, healthier cooking and sharing that know-how with her readers at

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  1. 5 stars
    A great combo of herbs, plus the fresh garlic blended in the taste perfectly! The cooking time was perfect. Thank you!

  2. 5 stars
    I love this recipe so much that we have it almost every week. However I usually brine the chops in a mixture of 3 tablespoons kosher salt, pepper, about a tablespoon of sugar or honey, crushed fresh garlic and dried herbs de Provence 1 1/2 teaspoon and water to cover for several hours ahead to guarantee a succulent tender chop. Then a use the rest of this recipe. Can’t see any other way to cook pork chops again!!

  3. 5 stars
    The chops were tender and juicy with a subtle flavor that perniated the meat and enhanced the pork without overpowering it. Great recipe!

  4. 5 stars
    That was the perfect blend of seasoning. I usually grill my …. well everything. Was looking for a clean recipe that would keep me in and out of the snow tonight. This is a keeper and will definitely hit the table again.
    Funny thing, after looking at this recipe I went and bought a new larger Lodge cast iron skillet. Not trusting the seasoning on a brand new skillet I coated it with Oil and proceeded to smoke up the house by tossing it in the oven. My wife forgave me after she smelled the Thyme, Garlic and Parsley cooking on those chops.
    Great Recipe! Thanks!!

  5. 5 stars
    Had this for dinner tonight…….winner! Did recipe exactly as described. My chops were thick so they took longer to cook, but were moist and tender. Definitely will do again!

  6. 5 stars
    What a find! Because I had 4 Pork Chops I put them in the sizzling hot skillet 2 at a time for 1 minute each side. Then in a 400 degree oven for 6 minutes. While in the oven I added butter and thyme sprigs to the hot skillet and lowered the heat. They came out of the oven at 138 🙂
    I put all 4 of them in the skillet and basted for a few minutes. Then let them rest for 5 minutes. Had to stop my Daughter eating all 4 lol

  7. 5 stars
    Yum!!!! Turns out I do like pork chops! Prior to this meal, the 3 words I associated with pork chops were dry and very dry but this recipe has changed all that. I had pork chops in the fridge and needed a quick right-now recipe. A simple google search yielded this page and I took a chance, now my world is forever changed. Thank you!

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