Cast Iron Pork Chops - Bone in Pork Chops
Nothing beats a butter-topped fatty cut of meat like a Bone-In Pork Chop! You could make a vegetable and share this with someone, but we think it’s actually a pretty perfect meal for one on its own.
- 12 oz pork chop 2-inch thick bone-in pork chop
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon clarified butter
- 3 sprigs fresh rosemary
- 1 tablespoon butter
Preheat oven to 400. Pat the pork chop dry and season on both sides with salt and pepper.
Heat a medium-large cast-iron skillet over medium-high heat. Add the ghee and once melted, sear the pork chop, about 3 to 5 minutes on each side, flipping once. Add the rosemary to the pan.
Transfer the pan to the oven and cook until the pork chop is fully cooked (the thickest part should read 145F on an instant-read thermometer), about 8 to 10 minutes.
Serve topped with butter.
Calories: 335kcal | Carbohydrates: 1g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 134mg | Sodium: 671mg | Potassium: 634mg | Sugar: 1g | Calcium: 21mg | Iron: 1mg