cast-iron ChartsDATASHEET // CT-CI-067
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-In Pork Chops (1-Inch Thick, Butter-Basted) in the cast iron
Specification: 1-inch thick bone-in center cut pork chop, patted dry, seared in foaming butter with crushed garlic and thyme
Target Temp
425°F (218°C) Stovetop Medium-High
Stovetop Sear
Total Time
9–12 mins
Total Cook Window
Flip Mark
5m
Turnover Point
Internal Safe Temp
145°F (63°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 425°F (218°C) Stovetop Medium-High until lightly smoking. Prepare bone-in pork chops (1-inch thick, butter-basted) (1-inch thick bone-in center cut pork chop, patted dry, seared in foaming butter with crushed garlic and thyme). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 9–12 mins. Flip at the 5-minute mark for even browning.
3
Check & Rest
Golden-brown crust on both faces; perimeter fat is rendered and core thermometer hits 145°F Confirm internal temperature reaches 145°F (63°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
National Pork Board Butter-Basting Standards & USDA FSIS Safe Food Handling
Pro Tip: Spoon hot foaming garlic-thyme butter continuously over the chop for the final 3 minutes to accelerate top-side cooking and build rich flavor.
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