Skillet Pork Chops

skillet pork chops

skillet pork chopsSkillet pork chops.

Skillet pork chops are an easy main dish for a meal. I like my slow-oven pork chops, but there are times there is not enough time to do a meal with all the fixings.

Sometimes, I think, we make fixing a meal too complicated. There are so many things a person can cook up in an hour or less. This is one of those recipes. A cast-iron skillet makes meal prep for this recipe easier. It’s a one-dish main dish and you can cook some rice or potatoes while you’re fixing the meat.

Cast iron cooking

When you are working with cast iron, remember that the iron becomes hotter as time goes on. It takes a little longer to get things heated up, so folks tend to put the burner on high and don’t realize it will just keep on getting hotter. Before they know it, the food in the skillet becomes a burnt offering.

If you turn your burner on high, remember to turn it down to medium once it is hot. You don’t need a lot of butter or oil to do this dish, but it’s good to season the skillet with a little bit before you start.

You season this dish however you like it. Pork is higher in sodium, so you don’t need to add as much salt (unless you want to, of course). Add pepper, garlic, or onion seasonings and anything else you’d like. I like to slice onions and fry them with the chops. Not everybody likes onions – or peppers – but you fix them the way your family like it.

The skillet goes right into the oven and can go right from the oven to the table. Remember to put a hot plate under the skillet, of course. I have a silicone handle that fits right over the handle of my skillet. It works great on the stove top but gets hot in the oven. You’ll see the handle in the photo. It’s great for stove-top cooking and can handle oven temperatures, but it will get hot in the oven! I love it for stove-top because the skillet does get hot!

When you are done with the skillet, wipe it clean with a paper towel or dish cloth. Season it with “real” animal fat if you have any. Save your drippings from bacon or ham and wipe it into the inside of the skillet. You can put the skillet back on the burner and turn it on low until the grease is smooth enough to spread completely on the bottom and the sides of the inside skillet.

skillet pork chopsThe recipe

When you choose pork chops, remember that bone-in gives more flavor and provides more moisture from the chops. The length of time you need to bake the pork chops depends on the size and thickness of the chops. You can cover the skillet when you place it in the oven if you are afraid your chops will get too dry. I don’t cover them unless I notice there is not as much moisture in the chops. You can also just finish the chops on the stove top. Turn the burner to low and let it simmer with a lid on top. You do it your way – and enjoy!

skillet pork chops

Skillet Pork Chops

My Windowsill
Skillet pork chops are a quick fix for an easy meal. Tasty, tender, and full of flavor. Serve with rice, potatoes, or noodles and a salad or vegetable.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 2 Tablespoons butter or more as needed
  • 3-4 pork chops
  • Salt and pepper
  • 1 onion sliced thin

Instructions
 

  • Melt butter in cast iron skillet on medium
  • Put pork chops with onion into the skillet
  • Season as desired
  • Cook until the bottom side is brown, then flip over
  • Continue to fry until the other side is brown
  • If the pork chops are thick, it will take longer to bake until tender
  • Place in 350-400 oven and bake until tender, about 40 minutes or longer.

 

skillet pork chops pinterest

Best Ever Pork Chops

pork chops done

Best ever low calorie laden

If you’re looking for a low-calorie or low-carb recipe for pork chops, keep moving.  This is not for you.

If you’re looking for scrump-dil-i-icious, then hang with me and I’ll show you what I do.

I make this dish once (or twice) a year.  The way my man works, he deserves this when it’s November his birthday.

I used to serve it when we had our kids’ teachers come for an end-of-the-year meal.  It was fun to fix and fun to watch them (and their husbands) put these pork chops away. Especially the  husbands – they could put them away! We had one gentleman who visited with his wife. I found myself wondering where he was putting those chops because he kept going back for more – and more – and more.

Getting started

So let’s get started. pork chops onions slicedBuy some good pork chops. Get bone-in chops if you can. They will be moister and more tender.  I’ve been making these for thirty years, and I know what I’m talkin’ about.

You’ll need a good heavy skillet. I use my 10-inch cast iron skillet, and I fry these babies on low heat, because once that skillet gets hot, it stays hot.

 

pork chops flour

Slice an onion into thin slices. Put some butter in your skillet and let it melt. Dredge each pork chop in flour. Yes, really. It doesn’t take that much flour to do a light dusting on the chops.

 

 

Slap those chops into that skillet and fry them, then flip them over until both sides are nicely browned.

pork chops frying one sideToss some onions on top of the chops and add pepper.  I don’t add salt because I figure there’s enough salt in the pork.

If you’re into salt, go ahead and throw some in there.

pork chops onions

As the chops are browned, move them to a platter and add more chops.  Add butter or margarine to the skillet if necessary.  You can add a little water to the skillet so that you don’t need to add as much butter or margarine.

Making the gravy

Once all the pork chops are fried, add some water to the skillet and stir up all the pieces of pork and onion left in the skillet. It might look like dirty water to you, but it makes some mean gravy.  Give it time to simmer a little so it can absorb all that flavoring (I said I do this once a year, remember?).

pork chops broth
that delicious pork chop broth!

Put a tablespoon (or two) of flour in a bowl and add enough milk to make a thin paste.pork chops paste

Bring the skillet mixture to a boil and then slooowly add the milk/flour paste to the mixture, stirring constantly.

Turn the burner down and stir some more until the gravy thickens.  You can add more water or more milk if it gets too thick. If it needs some salt or more pepper, toss it in there.

Put the pork chops with onions into a roaster, bean pot, or a container with a lid, and pour the gravy over all.

pork chops almost done

Bake and serve

Bake, covered, at 250 for three to four hours.  If the pork chops are cold when they go into the oven, turn the oven to 400, and once it reaches that temperature, turn it down to 250.  This helps get the heat through the pork chops.

I usually serve this with mashed potatoes so the gravy has a place to go on the plate.

One thing I like about this recipe is that I can fry up the chops and put them (with the gravy) into a pan (or a freezer bag) and stick it in the freezer. When I’m ready to serve it, I get  it out of the freezer, give it time to thaw, and put it in the oven.

All the mess from this dish has been long washed away. Plus, I buy the pork chops fresh and fix them when I get home, so I’m not unthawing and re-freezing anything.

The recipe

Best Ever Pork Chops

My Windowsill
Onions and dredged pork chops fried until browned and then slow-baked in an oven. Best. Ever.
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Main
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 bone-in pork chops
  • 1/4 - 1/2 cup flour
  • 1/4 cup milk
  • 1 sliced onion
  • 2 Tbsp. butter or margarine
  • Salt and Pepper
  • 1 cup water

Instructions
 

  • Heat butter in a heavy skillet
  • Dredge pork chops in half the flour
  • Fry pork chops on one side, then flip
  • Add sliced onions to skillet with the pork chops
  • Season with Salt and Pepper
  • Remove Pork Chops and Onions to a platter
  • Add water to the skillet and stir
  • Mix 1-2 Tbsp flour with 1/4+ cup milk, making a smooth paste
  • Bring water to a boil
  • Slowly add the flour/milk paste, stirring until thickened
  • Add more water or milk if gravy becomes too thick
  • Put pork chops, onions, and gravy into ovenware.
  • Bake at 250 for 3-4 hours

I first posted this recipe exactly five years ago. It has climbed up to one of the top food posts, right behind Hickory Nut cake.

pinterest pork chops