These utterly easy cast iron smothered pork chops are great for a weeknight meal, or for a down home dinner in with the family. All made in one pan they are a win in every way possible!
“Guys! I’m actually making pork chops today!”
When I told my friends I was making pork chops for dinner they were genuinely concerned. “Megan. Are you okay? Are you being held hostage? Blink twice.”
Pork chops are not, typically, anywhere near my top 100 favorite meals. They are usually dry, boring, gray, and totally flavorless. And god help Ben, but if left up to him he would make them every day, covered in ketchup (BBQ sauce if he was feeling spicy…), and a side of plain steamed mixed vegetables.
The mere thought of that sends me into a dry heave. (I’m really selling this whole recipe aren’t I?…. keep reading it gets better, I promise!)
But with this recipe, I can say in the affirmative, that my thoughts on pork chops have completely changed for the better! Let me tell you how!
One, they are cooked in a cast iron skillet.
Two, they are bone-in pork chops.
And three, they are smothered in a buttermilk dijon gravy!
See, I told you this whole saga was redeemable!
These pork chops get utterly crispy, and by simmering them in a delicious sauce, they retain the moisture, aided by the bone in the chop that acts as an insulator and cooking them more gently. I will live and die by cooking pork chops in my cast iron pan.
The sauce that you slather these babies in is full of flavor, and utterly rich. You can’t have enough smothering sauce!
If you’re nervous about pork chops, just as I am, please give these a shot. They will make a believer out of even the biggest skeptic. I should know 😉
Need more cast iron recipes?
Cast Iron Smothered Pork Chops
- 2 Bone-In Pork Loin Chops
- 1/4 cup Flour
- 1 tsp Paprika
- 1/2 tsp pepper
- 1 Tbsp Vegetable Oil
- 1 Yellow Onion, sliced
- 3 Garlic Cloves, minced
- 3/4 tsp Dried Thyme
- 1 cup Chicken Broth
- 1/2 cup Buttermilk
- 2 Tsp Dijon Mustard
- Parsley for garnish
Pat the chops dry with a paper towel. Season the pork chops with salt on both sides.
In a plastic gallon zip lock bag, add in the flour, paprika, and pepper. Mix it together. Place the pork chops into the bag and dredge the pork chops to coat them thoroughly. Shake off the excess flour. Discard the flour and bag.
Preheat your skillet, (I recommend a 12″ cast iron skillet) with the oil. Swirl the oil around the bottom of the pan to coat it. When it is hot, place the pork chops into the skillet and fry until they are deep golden brown, about 4-5 minutes each side. Remove chops from the skillet and place on a plate. Set aside.
Into the hot skillet, add in the onions and garlic. Stir around until the onions sweat, and you can scrape the browned bits from the bottom of the pan. Add in the dried thyme, and then the chicken broth. Stir gently. Return the chops to the pan, nestling them into the sauce mix.
Cove the pan, and allow the chops to simmer in the sauce for about 10-15 minutes, or until they reach 140 degrees (or whatever your desired doneness is.) Remove the pork chops to a serving dish. with the sauce remaining in the pan, whisk in the buttermilk and mustard. Bring the sauce to a simmer to thicken slightly. Remove it from the pan and pour over the pork chops.
Serve immediately with mashed potatoes and vegetables.
Adapted from The Ultimate Instant Pot Cookbook by Coco Morante.