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    Home » Recipes » Cast Iron Cooking and Baking » Cast Iron Skillet Pork Chops

    Cast Iron Skillet Pork Chops

    Published: Oct 28, 2018 · Modified: Jan 11, 2024 by Jessica Robinson · This post may contain affiliate links

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    pan seared pork chops on a white plate with mushroom sauce, mashed potatoes, and fresh green beans

    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.

    cast iron pork chops with a mushroom cream sauce and mashed potatoes on a white plate

    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.

    browning pork chops in a cast iron skillet

    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. 

    mushrooms in a cast iron skillet cooking

    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.

    mushrooms sauteed in cast iron skillet with hand carved wooden spoon

    Step 6: Finish cooking the pork chops in the oven until the internal temperature reaches 145 degrees F. (Check the temperature with an instant thermometer)

    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!

    browned pork chops and mushroom sauce in a cast iron skillet

    For more great recipes be sure and try Steak Marinade, Best Chicken Marinade, Marinade for Flank Steak, Pork Tenderloin, and Grilled Pork Chops.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 7 votes
    cast iron pork chops with a mushroom cream sauce and mashed potatoes on a white plate
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    Cast Iron Pork Chops

    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Tender and juicy Cast Iron Pork Chops with sauteed mushrooms and an apricot cream sauce are easy to make.
    Course: Lunch, Main Course
    Cuisine: American, Southern
    Servings: 4 people
    Calories: 374kcal
    Author: Jessica Robinson

    Equipment

    • Lodge 10.25 inch Skillet

    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

    The recommended internal temperature for pork is 145 degrees F. You want to be careful NOT to overcook pork.
    Cornstarch mixed with warm water is a great thickener for sauces and gravy. Stir in warm water to dissolve and have no lumps.

    Nutrition

    Calories: 374kcal | Carbohydrates: 18g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 136mg | Potassium: 960mg | Fiber: 2g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 1.1mg | Calcium: 22mg | Iron: 1.1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

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    Comments

    1. Chris says

      March 17, 2020 at 2:32 pm

      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.

      Reply
      • Jessica Robinson says

        March 17, 2020 at 3:00 pm

        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)

        Reply
    2. Barbara Curry says

      May 12, 2019 at 9:19 pm

      5 stars
      Apricot cream sauce sounds amazing!

      Reply
    3. Lisa Hatfield says

      March 11, 2019 at 12:35 am

      5 stars
      I am totally going to make these, yum!

      Reply
    4. Bindu Thomas says

      February 19, 2019 at 6:25 am

      5 stars
      This looks so creamy like. And I love to try it. Thanks for sharing.

      Reply
    5. Ankita says

      February 15, 2019 at 10:22 am

      5 stars
      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.

      Reply
    6. Becca Talbot says

      February 14, 2019 at 1:41 pm

      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

      Reply
    7. TheMamiCam says

      February 14, 2019 at 6:22 am

      A pretty hard work.. and they feel responsible to feed rhe world.. that’s amazing.. thanks for sharing!

      Reply
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    Jessica Robinson from A Farmgirl's Kitchen

    Welcome!

    I am a home cook who creates wholesome family meals, homemade pies, baked goods and preserves foods using easy to find ingredients. All of my recipes use simple and readily available ingredients.

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