Cast Iron Butter-Basted Bone-In Pork Chops
Thick-cut bone-in pork chops seared golden in cast iron and basted with garlic, thyme, and foaming butter.
cast-iron Timer
Set for 8 mins @ Medium-High Stovetop (approx 400°F)
Ingredients
Base recipe calibrated for 2 adults.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the Point Execution
Dry two 1.25-inch bone-in pork chops; season generously with kosher salt and black pepper.
Sear in 1 tbsp hot oil in cast iron for 4 minutes until a deep golden crust forms.
Flip chops; add butter, garlic, and fresh thyme sprigs, tilting pan to baste continuously for 3-4 minutes.
Pull at 140°F internal and rest 5 minutes until carrying over to safe 145°F.
Step-by-Step Guided Instructions
Pat two 1.25-inch thick bone-in pork rib chops completely dry with paper towels. Season all sides including the fat band with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper.
Bone-in chops retain more moisture during cooking and insulate the meat closest to the bone.
Heat 1 tbsp avocado oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Lay chops into the pan. Sear undisturbed for 4 minutes until a deep mahogany crust forms.
Cast iron's heavy thermal mass sears instantly without dropping temperature when cold meat hits the iron.
Flip chops over. Immediately add 3 tbsp butter, 3 crushed garlic cloves, and 4 fresh thyme sprigs to the pan. Tilt skillet slightly and use a large spoon to continuously bathe the hot frothing butter over the chops for 3-4 minutes.
Basting forces aromatic hot fat across the surface, cooking the chop evenly while infusing garlic and herbs.
Transfer chops to a warm cutting board. Spoon residual pan butter on top. Rest for 5 minutes. The internal temperature will rise 5°F to hit the USDA-safe 145°F mark.
Never overcook pork past 145°F; modern pork is lean and dries out quickly at higher temperatures.
Stand chops upright on their fat caps with tongs for 60 seconds at the start to render and crisp the edge fat.
Slice meat off the bone and serve with applesauce or mac and cheese.
- Apple slaw
- Baked sweet potatoes
- Cornbread with honey butter
Reheat in a warm skillet with 1 tbsp butter on low for 3 minutes.