Thick, succulent double-cut pork chops make for an incredibly tasty dish. Grab your cast iron skillet and the ingredients to make these amazing pan-seared Double-Cut Cast Iron Pork Chops. We pair them with Rajas Con Crema and smoked cabbage recipe for a Southwest-inspired meal.
Table of Contents
- Save This Recipe ✉️
- What Are Double-Cut Pork Chops?
- What You’ll Need for Pork Chops in a Cast Iron pan
- How to Make Double-Cut Cast Iron Skillet Pork Chops
- Recipe FAQs & Tips
- What to pair with pork chops?
- Storage Instructions
- More delicious Pork Chop recipes
- Save This Recipe ✉️
- Double-Cut Cast Iron Pork Chops Recipe Recipe
In this recipe:
Big, meaty chops are the star of this dish, and with mildly-spiced rajas con cream on the side along with roasted cabbage, it’s a hearty meal that’s bursting with flavor. I’m a big fan of chops, especially pork chops, and when you pan-sear the pork chops, you lock in all that amazing flavor and caramelize a delicious crust on the outside.
The cabbage can roast right in the pan with the chops, and while it cooks, you can make the rajas con crema. Or better yet, for even more flavor, check out our smoked cabbage recipe.
Grab your skillet, and let’s get cooking!
What Are Double-Cut Pork Chops?
A double-cut pork chop is a thick chop with two bones. Cut from the ribs, these meaty chops aren’t cut twice, but instead, they have two bones. They’re twice as thick as a normal chop which makes them tastier.
I prefer double-cut pork chops because they don’t easily dry out – we’ve all had dried-out pork chops, and they’re no good! Moist and tender, these are by far my favorites, and they make perfect pork chops.
You can get double-cut chops from your butcher or buy a pork loin with the rib bones on and butcher it yourself.
What You’ll Need for Pork Chops in a Cast Iron pan
This meal has three parts, but the ingredients are common and shouldn’t be hard to find.
For the double-cut pork chops
- Double-cut pork chops – Get them about 2-inches thick, about a pound each.
- Oil – Regular cooking oil is fine, or use olive oil.
- Girl Carnivore Chick Fest Seasoning
For the roasted cabbage
- Cabbage – Get a small, whole green cabbage.
- Oil
For the rajas con crema
- See the recipe for rajas con crema here
How to Make Double-Cut Cast Iron Skillet Pork Chops
Preheat your oven to 425-F and get a cast-iron skillet heating on the stovetop on medium-high heat. You want it nice and hot but not quite smoking.
Rub the thick-cut pork chops with oil, then season them with salt and my favorite Girl Carnivore Chick Fest Seasoning.
Sear the bone-in pork chops on both sides, and don’t forget to sear the fat on the sides, too! Fat is flavor!
Meanwhile, core and cut the cabbage into wedges. Rub the cabbage wedges with oil and season with salt. Pop them into the same pan as the chops or cook them on a sheet pan.
Finish the chops in the oven, cooking them to 140° F, and let them rest to 145°F to serve.
While they’re cooking, make the Rajas Con Crema.
Once everything is ready, slice the chops, grab a fork, and dig in!
Recipe FAQs & Tips
Yes, tho, depending on how thin, you may not need to finish cooking the pork in the oven.
Pork is safe to eat at 145° F, but it’ll still have a blush of pink at that temperature. Don’t be afraid of pinkish pork – it’ll be awesome! Trust me! Use a good digital meat thermometer to get an accurate internal temperature. Don’t overcook pork chops, or they’ll dry out.
You can use thick boneless pork chops but watch they don’t overcook. Check out this recipe for perfect thick-cut pan-seared pork chops.
What to pair with pork chops?
We show this dish paired with our favorite roasted cabbage and rajas con crema, but it goes great with creamy mac and cheese, smoked brussels sprouts, deep fried cauliflower, or pork and beans.
Storage Instructions
All the components of this dish will keep well in the fridge. Package them in airtight containers and store them in the fridge for 4-5 days. You can freeze any leftover pan-fried pork chops, but the crema and cabbage won’t freeze and thaw well.
More delicious Pork Chop recipes
Recipes With Pork
Shake and Bake Pork Chops
Recipes With Pork
Easy Oven Baked Pork Chops
Recipes With Pork
Baked Bone-In Pork Chop
Recipes With Pork
Pan Seared Pork Chops
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Double-Cut Cast Iron Pork Chops Recipe
Recommended Equipment
Ingredients
For the double cut pork chops
- 2 double cut pork chops about a pound each bones frenched about 2” thick
- 1 tbsp oil
- tsp Salt
- 1 tbsp Girl carnivore Chick fest seasoning
- 1 tbsp butter
For the roasted cabbage
- 1 head cabbage core removed cut into wedges
- 1 tbsp oil
- 1 tsp salt
For the rajas con crema
Instructions
Season the pork
- Preheat the oven to 425F
- Pat the pork dry and trim the bones if needed.2 double cut pork chops
- Rub the pork with oil and season all sides liberally with salt and GirlCarnivore Chick Fest rub.1 tbsp oil, tsp Salt, 1 tbsp Girl carnivore Chick fest seasoning
Sear the chops
- Preheat a cast iron skillet over medium heat until its almost smoking.
- Add a little oil to the pan to coat.
- Gently place the pork in the skillet, searing the fat cap on the side first if left on. Otherwise, place pork chops into pan.
- Allow the pork chop to rest in the cast iron pan without moving until a golden brown crust has formed, 2 to 5 minutes.
- Flip and sear the other side for 1 minute.
Finish cooking in the oven
- Carefully slide the cast iron skillet into the oven and allow the chops to cook for another 15-20 minutes until they are 140 degrees° F with an instant thermometer.
- Remove the skillet from the oven and the chops from the skillet.
- Put a little butter over each chop, tent with foil and rest.1 tbsp butter
Make roasted cabbage and sides
- Rub cabbage with oil and season with salt1 head cabbage, 1 tbsp oil, 1 tsp salt
- Place the cabbage on a foil lined sheet pan, or if the skillet with chops is large enough, in the sao pan.
- Roast for 20-25 minutes, flipping the cut wedge side once halfway though cook time, until the cabbage is fork tender and the edges are golden brown and caramazlied.
- *If using thinner chops, start roasting this ahead of time.
- Remove from heat and rest 5 minutes.
Serve
- Slice from meat of the pork chops from the bone and then slice against the grain into thin strips.
- Serve with the roasted cabbage and rajas con crema or other desired sides.1 Recipe Rajas con Crema
Notes
Nutrition
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Awesome recipe and instructions. Thanks!
Awesome site! I canโt wait to try some of your other recipes. Tonight Iโm doing double cut pork chops in the skillet.
Thank you, Mr. Radke! I’d love to see you post pics of your dishes in our facebook group weekly roll call too!
Loved this!
1. Started with a cold pan and left undisturbed to sear. Flipped, then placed in the oven.
2. Pulled at 135 – rested til 140. So flavorful and juicy! Served with a toasted, broken spaghetti risotto I made with the “love” on the bottom of my Le Creuset!
Thanks, Kita!
Looks delicious and a fun CooK!