Cast-Iron Skillet Pork Chops Recipe | Yummly

Cast-Iron Skillet Pork Chops

Abigail Rossman: "I’ve made this several times very good week night…" Read More
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  • vegetable oil
  • 1 1/2 pork rib chops (”-thick bone-in, 8–10 ounces each)
  • ground black pepper
  • kosher salt
  • 1 sprig sage
  • garlic cloves (peeled, smashed)
  • unsalted butter
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    NutritionView More

    Sodium12% DV280mg
    Fat35% DV23g
    Protein47% DV24g
    Carbs0% DV<1g
    Fiber0% DV0g
    Calories320Calories from Fat210
    Total Fat23g35%
    Saturated Fat5g25%
    Trans Fat0g
    Calories from Fat210
    Total Carbohydrate<1g0%
    Dietary Fiber0g0%
    Vitamin A4%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Abigail Rossman 2 months ago
    I’ve made this several times very good week night meal!
    Constance S. 3 months ago
    Mm! This is a great recipe for thick pork chops! I made according to directions and it turned out delicious! I will certainly try this again.
    Connie Carden 3 months ago
    Dang it I should’ve taken a picture!! It came out looking a lot like the picture but I had to use rubbed sage. The guys loved it!! Plus I roasted some garlic (for the first time) and used that in place of regular fresh garlic. AMAZING!!!
    Thia Plum 3 months ago
    This recipe as excellent for preparing pork chops. Our chops were closer to 3-3 1/2” so popping the skillet in the oven with half the pan sauce finished them off quickly. Just used a 375 degree oven for about 10 - 15 minutes until they were up to temperature and then served them with the added reserved pan sauce. They were melting delicious! Next application will be bacon wrapped fillets.
    Freund 4 months ago
    Didn’t have sage but the sauce was a great addition to the pork chops, A+
    Suzanne Webb 5 months ago
    delicious!!! I doubled the garlic but everything else was as written.
    Emily N. a year ago
    Delicious and juicy. I used coconut oil instead of vegetable oil because I'm on a ketogenic diet still delicious
    Olver a year ago
    Yummy the kid liked it so much
    Neale a year ago
    ok, not crazy about the flavour.
    Albert DiRaddo a year ago
    loved it, will definetly make often.
    Dawn G. a year ago
    Very tender very good!
    ErinBoBerrin a year ago
    Great flavor. Not dry at all.
    Brandon Lee a year ago
    quick, easy, and delicious!!!
    Kellie a year ago
    Pork chops were quite tasty although I did not use sage. There were no specific measurements for butter and garlic so I used 1 heaping teaspoon of garlic and about 3-4 teaspoons of butter for 3 chops.
    Jayne Blakey 2 years ago
    Great. The whole family enjoyed this. Thanks a million! Keep those recipes coming. They are very helpful for me.
    Kristin O'Neal 2 years ago
    It was good, felt like it was missing something...can't put my finger on it. Any suggestions?
    K 2 years ago
    Very moist and tasty
    Gary Pack 2 years ago
    Very tasty! Used this on thick, boneless pork chops . Nice change of pace from standard pork chop recipes .
    chrissy 2 years ago
    Very good!!! Will definitely make again. I also used rosemary and thyme with thick boneless chops, because that is what I had, still delicious!
    Tyler Brim 2 years ago
    Great with root vegetables. fresh sage is a must and makes the dish. quick and easy main dish.
    Crina Macovei 2 years ago
    grate. I've just add few more spiciness:))
    rick 2 years ago
    very good added mushrooms and deglazed the pan with some white wine
    Lanie Mapanoo 2 years ago
    It was really good. I will definitely make it again 😁😁
    D. 2 years ago
    These were awesome. will definitely make again.
    Nancy Ross 2 years ago
    They lived up to the name. They are my family’s new favorite pork chops.
    Kitty G. 2 years ago
    Perfect pork chops. Made a sauce with wine and a little more butter to deglaze the pan. Outstanding!
    D S. 2 years ago
    It was perfection. I was out of fresh sage and substituted fresh rosemary. I served it with roasted fingerling potaoes and sauted asparagus and roasted grape tomatoes.
    Adam Wells 2 years ago
    Very tasty and easy to make... I have a lot of sage so this was a good go-to recipe.
    Bill 2 years ago
    It was great, easy to prepare and I make it often.
    Ringo 2 years ago
    I am not impressed. The meat was moist, but very little flavor. It's it worth the mess on the stove.