Our cast iron pork chops feature savory pork chops perfectly cooked in a cast iron skillet and served with a flavorful pear topping.
Dinner time can be hectic, even with our small family. On night’s like that, you need a simple dish. Usually we reach for an easy chicken dish like chicken green beans and potatoes. Pork chops are always the first thing that come to mind. They’re a blank slate of sorts which means you can prepare them at home and add tons of flavor!
These cast iron pork chops only take about 20-minutes and combine both sweet and savory flavors. It should be noted our reason for using the sugar was due to the tartness of the pears. Your fruit might be sweet enough without the ingredient. So, shall we get in the kitchen and get started? If pears aren’t your thing, try this sour cream sauce instead or go all in with our sour cream pork chops.
Next, add the butter and oil to the hot skillet. Place the chops into the pan and let them cook for 3-minutes on each side.
Or, until they’re fully cooked. Once the pork is done, put the chops on a plate to rest.
Afterward, keep the skillet on the heat and add the apple cider vinegar and a touch of chicken broth.
Use the liquids and a wooden spoon to de-glaze the bottom of the pan.
Then, add in the brown sugar, salt, ground ginger, and allspice. Stir the mixture and then add the pears. Let the topping cook for 1-2 minutes. Just long enough for the pears to soften and the sauce to cook down.
Last, turn off the heat and serve the pork chops with the warm pear topping. That’s it, your cast iron pork chops recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
- Do you cook pork chops covered or uncovered? When searing pork chops in a pan, I cook mine uncovered. The searing process will lock-in the natural juices in the meat. When cooking pork in the oven, I cover it because the dry heat of an oven will dry out the chops.
- How do you cook pork chops without drying them out? Always sear your pork chops. Even if you plan on baking them in the oven. Searing meat creates a seal, locking in all those juices. Also, let the meat rest for a few minutes before cutting into it. Otherwise, the pork will dry out when you slice it.
- The brown sugar is optional, feel free to omit it or use maple syrup or any other sweetener you want.
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- 1 pound pork chops thinly sliced
- ½ teaspoon kosher salt
- ¼ ground black pepper
- ½ tablespoon unsalted butter
- ½ tablespoon avocado oil or olive oil
- 2 tablespoons apple cider vinegar
- ¼ cup chicken broth low-sodium
- 2 tablespoons light brown sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon allspice
- 2 bartlett pears peeled and diced
- Heat a large cast iron skillet over medium heat. While the skillet is heating, salt and pepper both sides of the pork chops. When the skillet gets hot, add the butter and oil. Add the pork chops and cook for about 3 minutes on each side. After the pork chops cook, remove them to a plate to rest.1 pound pork chops½ teaspoon kosher salt¼ ground black pepper½ tablespoon unsalted butter½ tablespoon avocado oil
- Keep the skillet on medium heat, and add the apple cider vinegar and broth. Use a wooden spoon to scrape any browned bits off the bottom, then add the brown sugar, salt, ginger, and allspice. Stir to combine, then pour in the pears.2 tablespoons apple cider vinegar¼ cup chicken broth2 tablespoons light brown sugar¼ teaspoon kosher salt¼ teaspoon ground ginger⅛ teaspoon allspice2 bartlett pears
- Continue to cook the pears until the mixture thickens and the pears soften slightly. Serve the pork chops on individual plates and spoon the pear chutney over the pork chops.
- Store any leftovers in the refrigerator for up to 3 days