Cast iron pork chops are smoky-sweet and seared to perfection in your cast iron skillet! Make my own pork dry rub or use a favorite store bought brand. Either way, these chops take less than 8 minutes to cook! This pork chops recipe is high protein, low carb, keto, gluten-free, and dairy-free.
Must-Make Cast Iron Skillet Pork Chops
"These cast iron skillet pork chops are so full of flavor and easy to make! They taste like you've spent hours preparing and cooking them just right. You can enjoy these cast iron pork chops in just 8 minutes! You have GOT to try this!"
Pork chops lovers - got some good ones for you! Try this Grilled Pork Steak Recipe, Marinated Pork Chops, or Thick Shake and Bake Pork Chops. Oh, and did you know that you can cook frozen pork chops in your air fryer? 🙂
Smoky-Sweet
Delicious smoky-sweet seared pork chops smothered in our pork dry rub. Searing the chops creates a perfect crust that seals in the juices - making these pork chops super tender!
Quick
Yep. These pork chops are cooked in just 8 minutes! Add a simple side dish for dinner, and you've got a super quick dinner on a busy weeknight.
Healthy
The pork rub used in this recipe is much healthier than you can buy in the store and other than that it's just pork chops used. I did use brown sugar to get the golden sear, but you could use a substitute or omit it altogether.
These pork chops are dairy-free, gluten-free, low carb, keto, and paleo.
Ingredients
Here are the ingredients and equipment you will need to make these cast iron pork chops:
Ingredients
- Bone-in Pork Chops - make sure they are ½ inch thick cut.
- Pork dry rub - you can use your favorite store-bought brand or my recipe.
- Olive oil - you can use any olive oil that you have.
For exact ingredient quantities, please see the recipe card below!
Equipment
- 12-inch cast-iron skillet
- Instant Read Thermometer
Substitutions and Variations
- Feel free to use your favorite pork dry rubs for this recipe! We love my homemade version to adjust any seasonings you'd like!
- In this recipe, we added brown sugar to give it a nice balance with the smokiness of the pork rub. Use a brown sugar substitute such as a monk fruit sweetener to keep this recipe keto, low carb, and low calorie!
- Boneless pork chops can easily be substituted! Bone-in pork chops are less expensive, easy to find at your local supermarket, and tend to be more flavorful!
How to Cook Pork Chops in Cast Iron Skillet
Rub and Marinade
Start by making the dry rub for the pork chops and add brown sugar.
Season pork chops by sprinkling the dry rub on both sides of the pork chops then rubbing it in.
Cover and set in the refrigerator to marinate for at least 2 hours and up to 24 hours.
Pre-heat
Remove your pork chops from the refrigerator for about 30 minutes before you are ready to cook. This allows the pork chops to heat and cooks evenly.
Add olive oil to your cast iron skillet and pre-heat over medium heat.
Add your pork chops to the pan when the oil starts to smoke. (2 at a time).
Pan-Sear
Cook the pork chops for 2 to 3 minutes on each side and golden brown.
The internal temperature for pork chops should be 140 degrees F in the center.
Top tip: If your pan is getting too hot, turn it down to medium or medium-low heat.
Finish and Serve
Transfer your pork chops to a plate and cover with aluminum foil. The temperature will continue to rise as they sit.
Adjust seasoning with salt and ground black pepper, or additional pork dry rub.
Repeat the previous steps for searing the pork chops with the other 2 chops.
Kori's Tips
- Make your pork dry rub ahead of time and store in an air-tight container for up to 1 year!
- Bring your pork chops to room temperature before cooking (about 30 minutes ahead of time). This allows for even cooking temperatures and shorter cooking time!
How To Serve Them
- Serve your cast iron pork chops with a fresh salad on the side! Check out some of my homemade dressing recipes like Blue Cheese Dressing, French, or Italian Dressing.
- Try my air fryer green beans or air fryer asparagus recipe for a quick side dish idea!
- Mashed potatoes, sweet potatoes, or brown rice are great ideas to pair with pork chops.
- If you happen to be looking for more skillet pork chop recipes I suggest you try this other skillet version Thick Shake and Bake Pork Chops.
Storage Recommendations
Let the fried pork chops cool down to room temperature and then transfer to an air-tight container—place in the refrigerator and store for up to 4 days.
Freezing
You can freeze leftover pork chops for up to 6 months if sealed tightly in a freezer-proof container. If you use a plastic freezer bag make sure to push the air out.
Top tip: put your date on a piece of tape and place it on your container for easy tracking.
Reheating
From the refrigerator: Place on a microwave-safe plate and reheat in the microwave. Leave it whole or cut it up before microwaving. Up to you!
From the freezer: Pull your pork chops a day ahead of time and place them in the refrigerator to allow time to thaw. Microwave once thawed until heated all the way through.
Pork Chops in a Cast Iron Skillet FAQs
For 1/2" thickness, cook for about 3 minutes on each side.
For 3/4" thickness, cook for 3 to 4 minutes on the first side and then 3 minutes on each side.
For 1" thickness, cook for 4 to 5 minutes on each side.
Check the internal temperature to determine doneness. Remove the chops from the heat at 140 degrees F then cover. Let rest and the pork will continue to increase in temperature to 145 degrees F.
One way to cook pork chops, especially thin cut pork chops, is by searing in your skillet or cast-iron skillet for about 1-2 minutes on each side to get a sear. Then continue to cook until the chops reach your desired temperature, about 1 to 2 minutes longer.
Pull the chops from the heat 5 degrees lower than your desired temperature then cover and let rest for 5 minutes. The internal temperature will continue to rise.
You want to use an oil with a high smoke point and neutral flavor. Avocado oil, grapeseed, canola and safflower are good options.
Butter has a very low smoke point but it gives good color. Some chefs combine butter and oil, others only use high smoke point oil. Butter can be added right at the end of cooking, over the top of the pork chop. In our recipe we used olive oil, which actually has a low smoke point but we are just searing the steak and first, then continuing to cook the chops quickly in the skillet (8 minutes). If you are concerned about smoke point use avocado, safflower, canola, or grapeseed oil.
Your pork chops are tough because they cooked for too long and dried out. Remember to use a meat thermometer and remove them between 140 to 145 degrees. Cover with foil and let rest for about 5 to 10 minutes before serving.
Seasoning pork with kosher salt and pepper before searing makes a fabulous and flavorful crust.
Pork chops should be cooked fast. If you are able, sear the outside in a very hot pan then finish cooking until the chops reach 140 degrees. Remove from the heat, cover with foil and let rest until the internal temperature reaches 145 degrees F. For a ½ inch pork chop this whole process will take less than 10 minutes.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Pork Chop Cast Iron Skillet Recipe
Equipment
- 1 12-inch cast iron skillet
- instant-read thermometer
Ingredients
- 4 ½-inch thick bone-in pork chops
- 4 tablespoons pork dry rub (store-bought or homemade, see below)
- 2 to 3 tablespoons olive oil (higher smoke point oils such as avocado, safflower, canola, or grapeseed oil may also be used)
Optional Homemade Pork Dry Rub
- 3 tablespoons dried oregano
- 3 tablespoons cumin
- 3 tablespoons smoked paprika
- 3 tablespoons dried parsley
- 3 tablespoons brown sugar (use regular or sugar free substitute)
- 6 teaspoons garlic salt
- 3 teaspoons dried thyme
- 3 teaspoons onion powder
- 1 teaspoon ground mustard
- ½ teaspoon fresh ground black pepper
- ½ teaspoon salt
Instructions
To make dry rub
- Make the dry rub in a small bowl or use a pre-made store bought blend. Store any extra in an air-tight container for up to 6 months.
To make pork chops
- Sprinkle pork rub on the chops and rub it in. Cover and refrigerate for at least 2 hours up to 24 hours.
- Remove the pork chops from the refrigerator about 30 minutes prior to cooking.
- Add olive oil to the cast-iron skillet and preheat over medium heat. When the pan just starts to smoke add the pork chops (2 at time).
- Cook for 2 to 3 minutes on each side until they reach 140°F in the center. If the pan is getting too hot turn it down.
- Transfer pork chops to a plate and cover with foil. The temperature will continue to rise as they sit. Repeat the cooking process with the remaining 2 chops.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use any favorite pork rub for this recipe. We used our pork rub with brown sugar added to get that smoky-sweet flavor! A brown sugar substitute can be used if following a sugar-free or keto diet.
- TOP TIPS: Bring the chops to room temperature before cooking (remove from fridge about 30 minutes prior to cooking). Cook pork chops to an internal temperature of 140-degrees F. Remove from heat, cover, and let sit until temperature reaches 145-degrees F.
- SERVING SUGGESTIONS: Serve with a fresh salad or green beans, and a side of brown rice or mashed potatoes.
Nutrition
© 2025 Seeking Good Eats™
More Pork Recipes
- Cordon Bleu Stuffed Pork Loin
- Baby Back Ribs - fall-off-the-bone and super EASY!
- Slow Cooker BBQ Pulled Pork
- Easy Slow Cooker Pork Roast
- Pork Rind Nachos
Jackson
Where;s the brown sugar's RUB ingredients?
seekinggoodeats
Hi, you can use a store-bought blend or make the homemade version (which I added it to the recipe card!) There is also a link to the pork rub recipe. Enjoy! 🙂