cast-iron ChartsDATASHEET // CT-CI-071
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Thick-Cut Bone-In Pork Chops (1.25–1.5 inch) in the cast iron
Specification: 1.25-inch thick rib pork chop, seasoned with coarse salt and pepper, seared in hot cast-iron skillet with herb oil
Target Temp
425°F (218°C) Stovetop Medium-High
Stovetop Sear
Total Time
11–14 mins
Total Cook Window
Flip Mark
6m
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 thick-cut bone-in pork chops (1.25–1.5 inch) (1.25-inch thick rib pork chop, seasoned with coarse salt and pepper, seared in hot cast-iron skillet with herb oil). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 11–14 mins. Flip at the 6-minute mark for even browning.
3
Check & Rest
Sizzling golden crust with meat yielding springy resistance and core registering 145°F Confirm internal temperature reaches 145°F (63°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
Serious Eats The Food Lab (J. Kenji López-Alt) Frequent-Flip Science & USDA FSIS
Pro Tip: Flip every 2 minutes after the initial crust sets; frequent flipping speeds up internal cooking and minimizes overcooked outer bands.
Related cast iron Cook Times
Smash Burger Patties (2 oz Chuck Balls)
High Heat / Searing (450°F+)3–4 mins total
Thick Ribeye Steak (1.5-inch, Butter Basted)
Smoking Hot Sear + Medium-Low Butter Baste7–9 mins
Crispy Skin Salmon Fillet (Pan Seared)
Medium-High (400°F / 204°C)6–8 mins (5m skin down, 2m flip)
Filet Mignon (Center Cut Tenderloin)
Smoking Hot High Heat (450°F+)8–10 mins
Crispy-Skin Chicken Thighs (Bone-in)
Medium Heat Stovetop to 400°F Oven20–25 mins
Dry Sea Scallops (U/10 or U/15)
Ripping hot — 500°F (260°C) surface, oil just short of smoke3–4 mins total (90 seconds per side)