Quick and delicious cast iron pork chops
1. Prep pork chops for cooking by patting any moisture off the chops with a paper towel. Heat cast iron skillet and olive oil to medium-high temperature.
2. Season the upward-facing side of the pork chops with sale, pepper and paprika.
3. Once the oil is shimmering or beginning to smoke, place the port chops into the cast iron skillet with the seasoned side facing downward. Season the upward facing side. Cook for 4 minutes. Do not move the chops so as not to interrupt the sear. Add garlic cloves to the skillet while cooking the first side.
4. Use tongs to flip the pork chops, searing the edges as you turn them. Cook for an additional 4 minutes - still without moving the chops and add the butter. If an internal temperature of 145° has not been reached, heat in a 350° oven (check the temperature frequently).
5. Spoon the juices over the pork chops liberally, then let them rest in the skillet or 5 minutes before serving.
6. Serve pork chops with the pan juices drizzled over the chops and garnish with fresh chopped parsley or thyme.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 423 | ||
Calories from Fat: 232 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 152.6mg | 47 % | |
Sodium 153.7mg | 5 % | |
Potassium 779.9mg | 21 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3g | ||
Protein 42.2g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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