Easy Cast Iron Pork Chops Recipe
When the craving for comfort food strikes, few dishes satisfy like smothered pork chops. This Southern staple, reimagined with a touch of cayenne and curry powder, brings a delightful kick and vibrant color to your plate. Perfect for weeknight dinners or special occasions, this recipe is a testament to the magic of cast iron cooking.
How To Cook Cast Iron Pork Chops
Ingredients (Serves 6)
6 bone-in pork chops
2 cups finely chopped onion (from 1 large onion)
1/2 cup heavy cream
1 tablespoon canola oil
1 tablespoon unsalted butter
1 cup chicken broth
2 teaspoons fresh thyme leaves, plus more for garnish
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper (adjust to taste)
1 tablespoon finely chopped garlic (about 3 cloves)
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Prep the Pork Chops
Pat the pork chops dry and let them come to room temperature.
Season both sides generously with salt and pepper.
Sear the Chops
Preheat your No. 14 cast iron skillet over medium heat for 1-2 minutes.
Add canola oil and heat until shimmering.
Place the pork chops in the skillet and sear each side until deeply golden brown, about 4-5 minutes per side.
Remove the chops and set aside on a platter.
Create the Flavor Base
Add butter and chopped onions to the skillet.
Stir to scrape up the browned bits from the bottom.
Reduce heat to medium-low and cook until onions are very soft and lightly caramelized, about 10-12 minutes.
Stir in garlic, cayenne, and curry powder; cook for 1 minute until fragrant.
Build the Gravy
Pour in chicken broth, heavy cream, and thyme.
Let the mixture simmer until the gravy begins to reduce and thicken, about 3-5 minutes.
Finish the Dish
Return the pork chops to the skillet, nestling them into the gravy.
Simmer until the chops are heated through and cooked to your desired doneness, about 3 minutes longer.
Garnish with additional thyme and cracked black pepper.
Serve immediately.
Serving Suggestions
These smothered pork chops pair beautifully with:
Creamy mashed potatoes
Steamed white rice
Buttery cornbread
Roasted seasonal vegetables
FAQs
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops can be used, but they may cook faster. Adjust the searing and simmering times accordingly to prevent overcooking.
Is there a substitute for heavy cream?
You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream, keeping in mind that it may slightly alter the flavor and texture of the gravy.
How can I make this dish spicier?
Increase the amount of cayenne pepper to your taste, or add a dash of hot sauce to the gravy for extra heat.
Can I prepare this recipe ahead of time?
Yes, you can prepare the dish up to the point of simmering the gravy. When ready to serve, reheat the gravy, add the pork chops, and simmer until heated through.
What other herbs can I use besides thyme?
Fresh rosemary or sage can be used as alternatives to thyme, offering different flavor profiles that complement pork well.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the gravy has thickened too much.
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