Pork chops are a really easy thing to mess up. The meat can become a dried out, dull dinner if you don’t have the right tools and know how. Using a cast iron skillet can help make it almost foolproof to get your chop extra crispy on the outside and nice and moist (sorry we had to say it), on the inside.
- 4 bone-in pork chops
- 1 tsp. salt and 1 tsp. ground pepper
- 1 lb. small roasting potatoes, halved or quartered depending on size (you want them to be bite-sized)
- 1 small yellow onion, diced into ½-inch squares
- 2 cloves of garlic, roughly chopped
- 1 Tbsp. olive oil
- 2 Tbsp butter
- 2 sprigs of fresh rosemary
- salt and pepper to taste
- Preheat oven to 400° F.
- On a cutting board, place the pork chops and cover with plastic wrap. Using a meat mallet or rolling pin, pound the meat until it’s approximately ½-inch thick. Try and get it as even as you can but the area closest to the bone will be thicker, that’s ok.
- Sprinkle chops on both sides with the salt and pepper.
- Cut and prepare the onion and potatoes. Set aside.
- Heat one or two cast-iron skillets on the stove (depending on how large yours is, we use two for 4 chops). Add ½
Tablespoon olive oil and 1 Tablesppon butter into the skillet. Once very hot and the oil/butter mixture is bubbling, add in the chops. Cook, browning for 3 minutes per side. Remove from pan and set aside.
- Add in more butter and oil. Add in the onion, stirring and scraping up the brown bits from the bottom of the pan. allow the onions to cook through until they are slightly translucent.
- Add in the potatoes and cook, growing lightly, for 5-6 minutes.
- Add back in the chops, spreading the potatoes around the chops.
- Place in oven and cook for 15 minutes, until a meat thermometer reads 145°F. Take out, place chops on a cutting board, and let the, sit for 5 minutes. The temperature of the meat will continue to rise to about 155°F.
- Serve the chops with potatoes, onion, and jus from the pans.