A cast iron skillet is the perfect tool for cooking thick, juicy pork loin chops. A seasoned skillet is perfect for creating a flavorful crust. Finish these off with a butter, balsamic pan glaze and some dried cherries for an out of this world dinner in just 30 minutes.
There is beauty in simplicity, and it doesn’t get more beautiful or any simpler than these Balsamic Glazed Pork Chops. There are just a few steps to making these amazing skillet fried chops.
Skip the brining and the marinating for this recipe. The best way to prepare these boneless pork chops is to season them heavily and let them sit out of the refrigerator for about 20 minutes prior to cooking.
Get that cast iron pan heat just right and you can fry up perfect pork chops every time.
Make this recipe, because...
It is a very inexpensive cut of meat that can be easily turned into a five star meal.
Simple ingredients make the perfect balsamic glaze for super flavorful pork chops.
It is great recipe for quick weeknight meals, and comes together in less than 30 minutes.
Ingredients
Pork Chops- I used thick cut boneless chops. This chop is cut from the center of the pork loin and has a nice fatty edge for good flavor and moisture. You can use either bone-in pork chops or boneless chops. The trick is to get the frying technique down. The thickness of the chops makes a big difference. Shoot for right around a 1" chop.
Balsamic Vinegar- The natural sugars in balsamic vinegar will caramelize in the pan with butter to make a silky, sticky glaze for the chops.
Dried Cranberries- These add a flourish of sweet and tart flavor that goes great with pork and balsamic vinegar.
How to Make Cast Iron Skillet Pork Chops
Step 1
- Mix together salt, black pepper, granulated garlic, and dry parsley to make your dry rub.
- Season both sides of the pork chops liberally.
- Let the chops rest out of the fridge for about 15-20 minutes.
- Next, heat a large skillet on medium-high heat.
- Drizzle canola or vegetable oil into the pan to coat the bottom.
- Lay the seasoned chops in the hot cast iron skillet leaving plenty of space in between each one.
Step 2
- Cook pork chops for 2-3 minutes on the first side.
- Turn and cook for another 2-3 minutes.
Step 3
- Lower the heat to medium-low.
- Then, add butter to the pan and let it melt around the pork chops.
- Add the balsamic vinegar and dried cranberries.
- Turn the pork chops over in the pan sauce or use a spoon to baste each one.
- Use a meat thermometer to monitor the internal temperature of the cast iron pork chops. When thy reach 145°F, remove them from the skillet and let them rest on a cutting board for 5-10 minutes before serving.
- Serve with remaining balsamic glaze drizzled over the top of the pork.
FAQs
There is such a thing as too thick. You really want to get a chop that is just over 1” to about 1.5” inches thick. If you get much bigger than this it is hard to cook it on the stove without drying it out.
When frying a large chop, getting the pan temperature right will be the difference between a dry pork chop or super juicy pork chop. Heat your pan on medium- high heat and wait for it to get good and hot.
When you lay the pork chops in the pan, you should hear the sizzle. The sizzle means the chop is browning and the outer layer is sealing off and keeping the juices from running out.
When it is finished you want the pork to reach about 145°F. It will continue to cook a bit while it rests. This will give you chops between medium and medium-well.
Diana’s Tips for Success
Take chops out of the refrigerator 15-20 minutes before cooking. Taking the chill off the meat before cooking will allow the centers to warm more quickly which will prevent burning the outside and undercooking the inside.
Make sure you use a pan that is big enough to leave some space between the pork chops. Overcrowding the pan prevents the meat from making even contact with the pan’s surface. Leaving some space will help with even cooking.
Canola oil has a high smoke point and will help you get a really good, quick sear without burning. Avoid olive oil when you are cooking with high heat.
Thinner chops cook quicker so reduce the total cooking time and keep an eye on the temperature of the meat.
Thicker pork chops will take a little bit longer. Turn down the heat after you sear the pork chops and give them a few extra minute.
Baste them in balsamic vinegar and butter to create an easy pan glaze that sticks to every bite.
For more quick and easy Main Dishes try these great recipes!
- Easy Baked Teriyaki Salmon with Homemade Teriyaki Sauce
- Pork Souvlaki Skewers with Marinade
- Italian Sausage with Peppers and Onions
- Easy Pepper Steak
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"📖 Recipe"
Balsamic Pork Chops n a Cast Iron Skillet
Equipment
- 1 Large Cast Iron Skillet
Ingredients
- 4 1.25-1.5" Boneless Pork Chops Center Cut, Top Loin
- 1 Tablespoon Butter
- 3 Tablespoon Balsamic Vinegar
- ¼ Cup Dried Cranberries
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Dry Parsley
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Tablespoons Canola Oil any high heat cooking oil
Instructions
- Mix together salt, black pepper, granulated garlic, and dry parsley to make your dry rub.
- Season both sides of the pork chops liberally.
- Let the chops rest out of the fridge for about 15-20 minutes.
- Next, heat a large skillet on medium-high heat.
- Drizzle canola or vegetable oil into the pan to coat the bottom.
- Lay the seasoned chops in the hot cast iron skillet leaving plenty of space in between each one.
- Cook pork chops for 2-3 minutes on the first side.
- Turn and cook for another 2-3 minutes.
- Lower the heat to medium-low.
- Then, add butter to the pan and let it melt around the pork chops.
- Add the balsamic vinegar and dried cranberries.
- Turn the pork chops over in the pan sauce or use a spoon to baste each one.
- Use a meat thermometer to monitor the internal temperature of the cast iron pork chops. When thy reach 145°F, remove them from the skillet and let them rest on a cutting board for 5-10 minutes before serving.
- Serve with remaining balsamic glaze drizzled over the top of the pork.
Notes
- Take chops out of the refrigerator 15-20 minutes before cooking. Taking the chill off the meat before cooking will allow the centers to warm more quickly which will prevent burning the outside and undercooking the inside.
- Make sure you use a pan that is big enough to leave some space between the pork chops. Overcrowding the pan prevents the meat from making even contact with the pan’s surface. Leaving some space will help with even cooking.
- Canola oil has a high smoke point and will help you get a really good, quick sear without burning. Avoid olive oil when you are cooking with high heat.
- Thinner chops cook quicker so reduce the total cooking time and keep an eye on the temperature of the meat.
- Thicker pork chops will take a little bit longer. Turn down the heat after you sear the pork chops and give them a few extra minute.
- Baste them in balsamic vinegar and butter to create an easy pan glaze that sticks to every bite.
Nutrition
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Mike Smithson
Terrific! I wonder how well dried cherries would substitute for the cranberries…
Diana Reis
Dried cherries work great. I've made them with both, but I always have cranberries on hand and I figured more people would. I shoot for the most budget friendly item that also tastes great. Let me know how you like the cherries.