A short soak in buttermilk tenderizes these bone-in pork chops before they hit a hot cast iron skillet, where they sear fast and finish bathed in melted garlic and herb butter. The actual cooking only takes about 10 minutes, even though the marinade needs a couple hours on its own. It’s the technique, not a long ingredient list, that makes these worth making again.
Why This Method Doesn’t Dry Out the Meat
Dry, tough pork chops are the reason a lot of people avoid cooking them in a skillet at all, and it’s an easy mistake to make. This one adds two steps most recipes skip, marinating first and basting after, and together they turn out tender and juicy chops. The acid in the buttermilk breaks down the muscle fibers before any heat touches the meat, and the garlic butter poured over at the end keeps every bite moist instead of letting them dry out in the pan. If shoe-leather pork chops are the reason you’ve avoided cooking them in a skillet, this is the method that fixes it for good. It’s the kind of recipe people ask you for the second they’ve tasted it.
Two Techniques for Juicy Pork Chops
- Marinate in Buttermilk
I avoided making pork chops for years because mine always came out tough. I’d had good luck tenderizing chicken breasts before cooking them, so I tried the same idea on pork, testing a few different marinades before landing on buttermilk, the same trick I use for fried chicken. It made the most tender pork chops I’d ever made. Marinate for at least 2 hours, or overnight for even better results. - Pull It Early
Pork is fully cooked at 145°F, but if you wait until the chops hit that number in the pan, they’ll be well past done by the time you eat them. Pull them at 135°F instead and let them rest for 5 minutes off the heat. Carryover heat finishes the last 10 degrees on its own, so the chops land at a safe 145°F without ever overcooking in the pan. That resting window is the perfect amount of time to finish off a batch of make-ahead Yukon Gold mashed potatoes with mascarpone cheese, since they’re already made and just need reheating.
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A Few Things That Make a Difference
- Use a meat thermometer instead of guessing. The 10-degree window between pulling the chops and them being overcooked happens fast, and eyeballing it is how pork chops end up dry.
- Make sure the pan is very hot before the chops go in. That’s what gives you the sear in the first place.
- Don’t overcrowd the skillet. If you’re making more than 2 chops, cook in batches or use a larger pan so the meat isn’t touching.
- If you want something lighter alongside these, a Greek cucumber salad with a tangy lemon dressing cuts through the richness of the butter sauce.
Ingredients for Juicy Cast Iron Pork Chops
These are the main things you will need for this pork chop recipe. Don’t forget to check the recipe card for the full list of ingredients and measurements.
- Use bone-in pork chops at least 1 inch thick. The bone helps the meat hold onto moisture, and the extra thickness gives you time to get a good sear without overcooking the inside.
- Smash the garlic cloves instead of mincing them. Minced garlic is small enough to burn in the hot butter before the chops are even done resting, smashed cloves stay in bigger pieces and release plenty of flavor without burning.
- Use fresh rosemary and thyme sprigs rather than dried. This recipe leans on the herbs steeping directly in melted butter, and fresh sprigs hold up to that better than dried, which can turn bitter.
- Buttermilk is the marinade base. If you don’t keep it on hand, you can make your own in 5 minutes with milk and an acid.
How To Cook Pork Chops in a Skillet
Step 1: Marinate the pork.
Place your pork chops in a mixing bowl or large Ziploc bag. Add the buttermilk and make sure all the sides of the pork are coated. Cover or seal and refrigerate for at least 2 hours. Overnight is even better. When you start to cook, remove the pork chops from the buttermilk and discard. Rinse and dry pork chops with a clean paper towel, patting gently. Season them to your liking with salt and black pepper, and let them sit at room temperature for 30 minutes.
Step 2: Cook the pork chops.
Step 3: Make the garlic butter pan sauce.
Move the pork chops to the outer edge of the pan, so you have open space in the center. Add the butter, garlic and herbs to the open space in the middle and let it melt and cook together. With a spoon, baste the chops with the butter mixture, continuing until the meat has reached a temperature of 135°F. Remove and allow the meat to rest on a cutting board for about 5 minutes. The temperature will continue to rise to 145°F.
Step 4: Plate and serve.
Set the cooked pork chops on a serving platter. Pour the butter mixture that’s remaining in the pan over the chops and serve while hot.
These pork chops come out tender and full of flavor every time, the kind of dinner that looks like it took a lot more effort than it did, and once you’ve made them this way, it’s hard to go back to just pan-frying a chop and hoping for the best. It’s one of several pork chop recipes on the site if you’re looking for more ways to cook them.
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Cast Iron Skillet Pork Chops with Garlic Butter.
Equipment
Ingredients
- 2 pork chops bone-in, 1 inch thick or more
- 1 cup buttermilk
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 tablespoons salted butter
- 3 cloves garlic smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Marinate the pork chop in buttermilk overnight or for at least 2 hours. Rinse, pat dry, and season with salt and pepper. Let rest at room temperature for 30 minutes.
- In a large skillet, heat 1-2 tablespoons of vegetable oil at medium-high heat until the pan is hot. Add the pork chops; they should sizzle as they touch the pan. Sear for 1 minute. Flip and sear for 1 minute more. Turn down the heat to medium and continue cooking, turning periodically until the chops reach an internal temperature of 120º when testing in the thickest part, about 2-4 minutes, depending on the thickness of the chops.
- Move the pork chops to the edge of the skillet and add butter, herbs, and garlic to the center of the pan. Baste the chops with the butter mixture. Once the internal temperature reaches 135ºF remove from the pan and let rest on a cutting board for 5 minutes.
- Pour the butter mixture remaining in the pan over the pork chops and serve hot.
Barbara’s Tips + Notes
- Pull the chops at 135°F, not 145°F. They’ll finish cooking the rest of the way as they rest for 5 minutes.
- Keep the chops from touching in the pan. Use a larger skillet or cook in batches if you’re making more than 2.
- Let the pan get very hot before the pork goes in, that’s what gives you the sear.
- Pat the chops completely dry after marinating so they sear instead of steam.
Nutrition
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Seanna Borrows says
Followed the link to this recipe from your newsletter because I have to pin this one! These porkchops look absolutely delicious. Can’t wait to try your recipe cuz I know it’s gonna be great!
Barbara Curry says
Thanks Seanna, can’t wait to hear what you think.
Susan says
Perfect! So excited I finally got pork chops right!
Barbara Curry says
Yeah!