Pan Seared Cast Iron Pork Chops with Shallot Caper Sauce
These cast iron skillet pork chops are so simple but SO DELICIOUS. They’re topped with an intensely flavorful pan sauce made with shallots, garlic, capers, white wine and parsley. It’s a restaurant-worthy meal that comes together in just 30 minutes. I love to serve the chops with a creamy potato puree, polenta or herbed oven fries (see more side dish ideas above!). It’s worth seeking out pasture-raised pork chops if they're available, as they have an incomparable flavor compared to supermarket chops. This recipe will also work with 4 smallish chops (just be sure they’re still 1 to 1 ½” thick).
Servings: 2 people
Equipment
- Cast iron skillet
Ingredients
Pork chops
- 2 (1- to 1 ½” thick) bone-in pork chops
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 2 tablespoons ghee or olive oil
Shallot caper pan sauce
- ⅓ cup minced shallots (about 1 large shallot)
- 4 large cloves garlic, minced
- ¼ cup drained capers
- ¼ cup white wine
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
Instructions
Pan sear the pork chops
- Pat the pork chops dry and season generously with salt and pepper. Sprinkle with thyme on both sides. Let sit at room temperature for least 15 minutes or for up to an hour.
- Heat the ghee or olive oil in a cast iron skillet over medium-high heat. Once hot, arrange the pork chops in a single layer. Sear the pork chops until they’re golden brown on the bottom, about 5-7 minutes. Turn and cook on the other side until golden brown, about 5 minutes longer. Keep cooking, flipping and turning the chops as needed, until an instant-read thermometer inserted in the thickest part reads 140˚F (60˚C)—the cooking time will depend on the thickness of the chops. Transfer the chops to a plate and tent lightly with foil to keep warm (the temperature will climb to 145˚F as it rests).
Make the shallot caper pan sauce
- Pour off most of the fat in the skillet. Put the skillet over medium heat and add the shallots and garlic. Cook, stirring, until fragrant and softened, 2-3 minutes. Stir in the capers and cook 30 seconds. Pour in the white wine and simmer until reduced by half (there won’t be much liquid left). Remove the pan from heat and stir in the butter and parsley. If any juices have accumulated under the pork, pour them into the sauce as well. Taste the sauce and season with salt and pepper as needed. Spoon the sauce over the pork chops and serve.
Notes
Tips:
- You’ll need a 10- to 12-inch cast iron skillet for this recipe. If you don’t have one, you can use a stainless steel skillet (it’s best to use a heavy pan that will maintain even heat--avoid aluminum pans or lightweight non-stick pans).
- An instant read meat thermometer is one of my must-have kitchen tools and will ensure that your chops are perfectly cooked. This Thermapen is my favorite—it takes the temperature instantly and is incredibly accurate.
- You can make this recipe using boneless pork chops if you prefer, but they will cook faster, so adjust the timing as needed (check them early!).
- To clean your cast iron skillet, wash it (never soak it), then dry it immediately. It’s okay to use a bit of soap. Rub the surface of the skillet with neutral vegetable oil, then place the pan over medium heat and let it warm up (this will allow the oil to absorb into the pan, creating a non-stick surface). Remove the pan from the heat, wipe out any excess oil, then let it cool before storing.
- Looking to grill your pork chops? Don’t miss this recipe for Perfect Grilled Pork Chops!