Cast Iron Pork Chops - The Secret to the Best Pork Chops Is Your Cast Iron Skillet

Ingredients

• 4 , 3/4 to 1-inch thick
• 0.5 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 cloves garlic , thinly sliced
• 4 sprigs fresh rosemary , plus chopped fresh rosemary for garnish

Instructions

1. 1

   Gather all ingredients. Take chops out of the refrigerator and let stand at room temperature for 30 minutes before cooking.

2. 2

   If there is a fat cap on the sides of the chops, make a few vertical slits through them, so the chops will not curl as they cook.

3. 3

   Blot chops dry with paper towels, and sprinkle both sides with salt and pepper.

4. 4

   Heat a 12-inch cast iron skillet over medium-high heat for 3 minutes. Add oil. Add chops and cook 2 minutes. Turn and cook 2 minutes more.

5. 5

   Add butter and garlic to the skillet.

6. 6

   Place rosemary sprigs atop each chop. Tilt skillet to allow melted butter and oil to pool on one side.

7. 7

   Spoon butter and garlic mixture over chops occasionally while cooking 2 minutes. Remove rosemary, turn chops, replace rosemary and cook, basting chops occasionally, cooking 2 to 3 minutes more or until chops are 140 degrees F (60 degrees C) in the center when tested with an instant-read thermometer.

8. 8

   Remove chops from skillet and place on a cutting board or serving platter.

9. 9

   Tent with foil and let stand 5 minutes before serving. Temperature will rise to 145 degrees F (62 degrees C) upon standing.

10. 10

    Garnish with chopped rosemary.