Double cut pan seared pork chops cooked in a cast iron skillet are perfect every time. We paired them with roasted cabbage and rajas con crema but they are aamzing with a variety of side dishes.
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 salt
1 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
Cook time will vary depending on the thickness of the chops. Be sure to use an instant-read thermometer to check for an internal temp of 140 before letting the chops rest to 145 and serving. Pork is safe to eat at 145° F and may have a pink hue. Recipe nutrition is a complimentary estimate and does not calculate sides.