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pork chops in cast iron skillet with glaze and parsley topping

Balsamic Pork Chops n a Cast Iron Skillet

Cooking juicy, tender pork chops has never been easier using this simple cast iron skillet method. In just a few minutes you will have fried pork chops with a deep golden brown color and a delicious balsamic pan sauce that is perfect for any occasion.
Course Dinner
Cuisine American Classic
Diet Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Chops
Calories 125kcal
Author Diana Reis


  • 1 Large Cast Iron Skillet


  • 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


  • 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.


How do I keep my skillet pork chops from drying 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.
How thick should I buy my pork chops?
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. 
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.


Serving: 1Chop | Calories: 125kcal | Carbohydrates: 9g | Protein: 0.5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 317mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg