Cast Iron Skillet Pork Chops
Skillet pork chops are so easy to make. They can be enjoyed with or without the creamy mustard sauce. For their quick cooking time, these cast iron pork chops are perfect for weeknight dinners.
If you are wondering how to cook pork chops in a cast iron skillet, read on. It is easy-peasy.
I have included a lot of tips and useful information regarding cooking pork chops, side dishes that go with them as well as ingredient substitutions.
Serving suggestions:
If you are wondering what to serve with cast-iron skillet pork chops, here are a few simple side dish ideas for you:
- Mashed potatoes
- Oven-roasted potatoes – with parmesan and rosemary, these potatoes taste amazing!
- Roasted vegetables
- Tossed salad
- Couscous
- Dinner rolls or homemade bread to soak up the delicious mustard sauce.
Possible substitutions:
This is a simple recipe for pork chops with mustard sauce and it does contain only a few ingredients. For that reason, it’s good to follow the recipe as much as you can when it comes to ingredients.
Now that being said, there are substitutions you can make:
I always recommend using extra virgin olive oil as it is the healthiest choice, but sunflower or vegetable oil will also work well.
Regular paprika can be substituted with smoked paprika
Garlic powder is optional and can be omitted or use onion powder instead.
Dried thyme can be substituted with oregano or marjoram.
As I have already mentioned, these cast iron pork chops don’t have to be served with mustard sauce if you prefer a lighter dinner. They are tasty on their own – with a side of your choice.
How to cook pork chops?
Remember that the thicker the pork chop the longer its cooking time. For this reason, it is always good to have an instant read food thermometer on hand to check their internal temperature to avoid over or undercooking.
For a 1/4-inch thick boneless pork chop (which is what I use the most) you will only need 1-2 minutes per side. I like them because they are ready in no time. And, I can usually fit more in one skillet.
For a 1/2-inch pork chops, count for 2-3 minutes per side.
1-inch pork chops will need about 4-5 minutes per side.
Note: These are all without bone. If you use bone-in chops, you will need to cook them slightly longer. It’s also good to remember that cooking on gas is quicker than on an electric stove.
Possible cooking variation:
Cook pork chops on a skillet for 1 minute less per side than you would normally do and take them out. Make the sauce.
Place pork chops back in the cast-iron skillet, cover with a lid and cook until they are ready. This method works best with thick pork chops.
Cast iron skillet size:
A 10-inch skillet will be enough for 4-5 boneless pork chops. However, if you choose bone-in pork chops, you will either need to cook them in 2 batches or use a larger skillet.
More skillet and one pot recipes:
Cast Iron Skillet Pork Chops
Ingredients
For pork chops:
- 2 teaspoons olive oil + 3 tablespoons for frying, see note 1
- 4 pork chops (1-inch/2.5-centimeter thick), see note 2 & 3
- ½ teaspoon salt , or to taste
- ¼ teaspoon black pepper , or to taste
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper , or to taste
- ½ teaspoon garlic powder , or to taste
- 1 teaspoon dried thyme , a sprinkle
For creamy mustard sauce:
- 1 cup water
- ½ cup heavy cream / whipping cream (½-¾ cup)
- 3 tablespoons mustard , see note 4
Instructions
- Drizzle some olive oil over the pork chops. Season them with salt, pepper, paprika, cayenne pepper (optional), garlic powder, and thyme. Turn them over and repeat again.
- Heat 3 tablespoons of olive oil in a large cast-iron skillet/frying pan and add pork chops in. Fry for 4-5 minutes on each side. Transfer to a plate and let sit for 5 minutes.
- Meanwhile: pour water into the skillet and with a spatula or silicone spoon deglaze the skillet – remove any pieces that are stuck to the bottom of the pan. Reduce the heat to medium-low and pour in ½ cup of whipping cream. Stir for a minute before adding mustard. Stir until the sauce has thickened. Taste it. Add the rest of the cream (if you find the sauce too thin or too strong).
- Serve the sauce separately or put the pork chops back in the skillet and serve as is.
Notes
- Olive oil can be substituted with other cooking oil (vegetable, sunflower) if you don’t have it on hand.
- You can use either bone-in or boneless chops. For bone-in chops, you will need to cook them in batches or use a large skillet (over 10-inch/26-centimeter wide) to fit them all in.
- If you buy thicker pork chops, just note that the cooking time will increase. Thinner ones will take less. Make sure their internal temperature reaches 145 Fahrenheit (63 Celsius) before you take them out. Then, they need to rest for 5 minutes. Please read the post above this recipe card for a detailed explanation and more tips on cooking skillet pork chops.
- I used mild mustard. You can use any mustard you like. If you find the sauce too strong, balance it off by adding more whipping cream/heavy cream/double cream.
My hubby loves pork chops so he’s already requesting this meal over and over again. The mustard sauce was a nice addition to a flavor twist.
That’s great to hear, Jen!
We usually have chops once a week so it’s great to have a new delicious way of cooking them.
I have a feeling we’re going to have pork chops for dinner :) I love the tip about finishing cooking the chops in the sauce, I’m going to try that.
Enjoy! :)
These chops look amazing! And that sauce looks so delicious! So many great tips too.
Thank you, Michelle!
These pork chops are delicious – the mustard sauce is really good!
Thanks for your feedback, Sue!
I made this last night and it was delicious!! Really outstanding, best pork chops I’ve ever had!
Thank you so much for your comment and rating, Janice! I am glad to hear you enjoyed this recipe. Happy Cooking!