Cast Iron Skillet Pork Chops

A featured Wine Club recipe for Vultour Wines.
Cast Iron Skillet Pork Chops


This dish pairs perfectly with Cabernet Sauvignon

Yield: 2
Prep Time: 60 Minutes
Cook Time: 10 Minutes


• 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


1. In a small bowl combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper.

2. 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.

3. Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.

4. Heat a large cast-iron skillet over medium-high heat.

5. Add 2 tablespoon olive oil to the pan, once hot add the pork chops.

6. Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.

7. Flip and sear the other side, 1 minute.

8. Cook the sides of the pork chops to render the fat, 1 minute.

9. 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.

10. Turn off the heat and add the thyme springs and butter to the pan.

11. Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.

12. Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving.

Recipe sourced from