Lay the seasoned chops in the hot cast iron skillet leaving plenty of space in between each one.Drizzle canola or vegetable oil into the pan to coat the bottom.Next, heat a large skillet on medium-high heat.Let the chops rest out of the fridge for about 15-20 minutes.Season both sides of the pork chops liberally.Mix together salt, black pepper, granulated garlic, and dry parsley to make your dry rub.
IRON SKILLET PORK CHOPS HOW TO
How to Make Cast Iron Skillet Pork Chops Step 1 Shoot for right around a 1" chop.īalsamic Vinegar- The natural sugars in balsamic vinegar will caramelize in the pan with butter to make a silky, sticky glaze for the chops.ĭried Cranberries- These add a flourish of sweet and tart flavor that goes great with pork and balsamic vinegar. The thickness of the chops makes a big difference. The trick is to get the frying technique down. You can use either bone-in pork chops or boneless chops. This chop is cut from the center of the pork loin and has a nice fatty edge for good flavor and moisture. Pork Chops- I used thick cut boneless chops. It is great recipe for quick weeknight meals, and comes together in less than 30 minutes. Simple ingredients make the perfect balsamic glaze for super flavorful pork chops. It is a very inexpensive cut of meat that can be easily turned into a five star meal. Balsamic Pork Chops n a Cast Iron Skillet Make this recipe, because.
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