Cast Iron Skillet Pork Chops


Cast Iron Skillet Pork Chops

Submitted by Laura Bergman


  • 4 Bone-in pork chops
  • 4 sprigs thyme
  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 1/4 tsps. sea salt divided
  • 1 tsp. pepper divided
  • 1 tsp. smoked paprika
  • 3 garlic cloves minced
  • 1/2 large yellow onion thinly sliced
  • 3/4 cup mushrooms
  • 3/4 cup heavy whipping cream
  • 1/4 cup chicken broth
  • 1/4 cup fresh parsley chopped


  • Heat a cast iron skillet to medium high heat. Combine 3/4 tsp. sea salt, 1/2 tsp. pepper, and paprika in a small bowl. Rub the spices on the top and bottom of the pork chops and on the sides. Add the butter, olive oil, and thyme to the pan and allow it to come to a sizzle. Cook the pork chops for 4 minutes on each side (longer for thicker chops). Take the meat out of the pan and allow it to rest. To prepare sauce, add onions to the skillet, cook until translucent. Add mushrooms, heavy cream and broth. Turn the pan down to medium low once the cream and broth start to boil. Continue cooking sauce on the lower temperature until it gets thicker. Finish the sauce by adding salt, pepper, and parsley. Pour sauce over pork chops and serve.