Cast iron skillet pork chops take only minutes to prepare and can be served plain straight out of the skillet or with a variety of sauces. In this recipe we suggest an easy creamy beer mustard sauce (or simply whole grain mustard).
Cuisine: American, European
1 tbsp butter
5sprigsfresh thyme (sage or rosemary will also taste good)
salt & pepper to taste
2tbspbeer mustard or regular whole grain mustard(optional)
Season pork chops with salt and pepper on each side. (Please consult recipe notes regarding optional brining).
Heat the cast iron skillet on the stove over medium-high heat. Add the olive oil and butter, the garlic and thyme and give them a stir.
Place the pork chops in the skillet and cook for 3 to 5 minutes per side, possibly a tad longer, depending on how thick they are. Flip only once, when the first side has turned golden brown.
As the pork chops are cooking, you can baste with the butter/olive in the skillet.
Use a meat thermometer to measure the internal temperature of the pork chops. Measure in the center of each one. When it reaches 155 F they are done. (Do not overcook). Serve.
OPTIONAL SAUCE: In a small saucepan over medium heat add the heavy cream and the beer mustard (or regular whole grain mustard). Mix well, bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.
For extra juicy meat brine the pork chops prior to cooking them in the skillet. Use the quick brine recipe in the post for this recipe card or another brine of your choice. Be sure to rinse and pat dry chops prior to cooking them in the skillet.