Tender and juicy Cast Iron Pork Chops with sauteed mushrooms and an apricot cream sauce are easy to make. These baked in the oven pork chops are so tasty.
I was inspired from our Kansas Farm Bureau tour to create a pork chop recipe that you would love! Being raised on a small farm where we raised hogs, I’m fond of pork recipes. I hope you’ll give this recipes a try! I love cooking Chicken Fajitas, Cast Iron Chicken, Cast Iron Pizza, Beef Tips, and Pulled Pork for other quick dinner options. These easy to make pork chops have a delicious pork chop gravy and served over mashed potatoes.
How to cook Pork Chops in the Oven:
Step 1: Dry the pork chops with paper towels. Sprinkle with brown sugar, onion powder, garlic powder, ground mustard, salt, and black pepper.
Step 2: In a large cast iron skillet, heat the oil and butter over medium heat. You’ll want the pan very hot, almost smoking before adding in the pork chops.
Step 3: Brown the pork chops on each side. Use tongs to flip them. Preheat the oven to 350 degrees F and line a half sheet pan with aluminum foil. Work in batches until all of the pork chops are browned. Place the pork chops on the prepared sheet pan and place in the oven to continue cooking while you finish the remaining steps.
Looking to be certain your pork chops are done? Order yourself a Thermapen from ThermoWorks. This trusty digital thermometer is rated #1 by America’s Test Kitchen!
Step 4: Add a few tablespoons additional butter to the hot skillet if more fat is needed. Add the sliced mushrooms and stir with a wooden spoon until browned, about 5-7 minutes. Once the mushrooms are browned, deglaze the pan with white wine and push the brown bits off the bottom of the skillet with the wooden spoon.
Step 5: Dissolve the cornstarch in the warm water and stir with a spoon. Add the cornstarch mixture to the mushroom and wine mixture and continue to stir as it thickens. Stir in the heavy cream and apricot preserves. Let the mixture come to a simmer and thicken, then lower the heat if needed. Stir with a whisk to dissolve the apricot preserves. Season again with salt and black pepper if needed. Use a small spoon to taste.
Step 6: Finish cooking the pork chops in the oven until the internal temperature reaches 145 degrees F. (Check the temperature with your Thermapen)
Step 7: Place the cooked pork chops into the mushroom apricot sauce and let them rest for 5 minutes before slicing.
For more great pork recipes check out Grilled Pork Chops and Pork Tenderloin recipe. If you’re looking for a Lodge Cast Iron skillet, you can order one here!
For more great recipes be sure and try Steak Marinade, Best Chicken Marinade, Marinade for Flank Steak, Pork Tenderloin, and Grilled Pork Chops.
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Cast Iron Pork Chops
Equipment
Ingredients
- 4 thick cut pork chops (boneless or bone-in)
- 1 tablespoon corn or vegetable oil
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- salt and black pepper to taste
- 1 pint baby portabella mushrooms sliced
- ¼ cup dry white wine
- 2-3 tablespoons heavy cream
- 1 tablespoon cornstarch
- ½ cup cold water
- 2 tablespoons apricot preserves
Instructions
- Dry the pork chops with paper towels. Sprinkle with brown sugar, onion powder, garlic powder, ground mustard, salt, and black pepper.
- In a large cast iron skillet, heat the oil and butter over medium heat. You’ll want the pan very hot, almost smoking before adding in the pork chops.
- Brown the pork chops on each side. Use tongs to flip them. Preheat the oven to 350 degrees F and line a half sheet pan with aluminum foil. Work in batches until all of the pork chops are browned. Place the pork chops on the prepared sheet pan and place in the oven to continue cooking while you finish the remaining steps.
- Add a few tablespoons additional butter to the hot skillet if more fat is needed. Add the sliced mushrooms and stir with a wooden spoon until browned, about 5-7 minutes. Once the mushrooms are browned, deglaze the pan with white wine and push the brown bits off the bottom of the skillet with the wooden spoon.
- Dissolve the cornstarch in the cold water and stir with a spoon. Add the cornstarch mixture to the mushroom and wine mixture and continue to stir as it thickens. Stir in the heavy cream and apricot preserves. Let the mixture come to a simmer and thicken, then lower the heat if needed. Stir to dissolve the apricot preserves. Season again with salt and black pepper if needed. Use a small spoon to taste.
- Finish cooking the pork chops in the oven until the internal temperature reaches 145 degrees F. Place the cooked pork chops into the mushroom apricot sauce and let them rest for 5 minutes before slicing.
- Serve with mashed potatoes and seasonal vegetables.
Recipe Notes
Nutrition
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Chris says
Everything I read says not to use a cast iron pan to deglaze since the deglaze liquid will remove the seasoning on the cast iron pan.
Is this true? I think it would be the best way to deglaze right in the cast iron pan.
Jessica Robinson says
Hi Chris,
I’ve been cooking in cast iron for years! No issues deglazing right in the pan!! Shouldn’t take off seasoning. (Remember you can re-season by brushing with lard or oil, baking upside down in a 350 degree oven for 1 hour- shut oven off to let the pan cool gradually)
Barbara Curry says
Apricot cream sauce sounds amazing!
Lisa Hatfield says
I am totally going to make these, yum!
Bindu Thomas says
This looks so creamy like. And I love to try it. Thanks for sharing.
Ankita says
I would share this link with my friends who love non-vegetarian food. I love how beautifully you have explained everything. Those food pictures are just delicious. Cooking along with clicking pictures must have been tough.
Becca Talbot says
What a lovely treat for Valentine’s Day dinner! And the recipe is so easy to follow – thanks for including the helpful pics! Will have to give this a try x
TheMamiCam says
A pretty hard work.. and they feel responsible to feed rhe world.. that’s amazing.. thanks for sharing!