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Boneless pork loin in a cast iron pan.

Cast Iron Skillet Pork Chops with Easy Spice Rub

This simple recipe for juicy cast iron skillet pork chops will be your new favourite weeknight go-to recipe! After whipping up this easy spice rub marinade with ingredients you probably have in your cupboard, these boneless pork loin chops cook in less than 10 minutes! And that includes the flavour-locking sear in the cast iron pan first. You can ever make a simple but light and delicious gravy for serving them too. Enjoy pork in a way you never have before.
5 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: cast iron skillet, pork
Prep Time: 5 minutes
Cook Time: 9 minutes
Marinade time (optional): 30 minutes
Total Time: 44 minutes
Servings: 4 people
Author: April

Equipment

  • 1 cast iron pan or oven safe skillet

Ingredients

  • 4 boneless pork chops
  • 1.5 tablespoon butter
  • 2 teaspoon paprika
  • 2 teaspoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ½ teaspoon ground mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Fresh ground pepper
  • ¼ teaspoon cumin

Instructions

  • Pre-heat your oven to 400 degrees F.
  • In a small bowl, mix together paprika, brown sugar, onion powder, oregano, ground mustard, Kosher salt, cumin and olive oil.
  • Rub the spice mixture into the pork and marinade for about 30 minutes (or up to 8 hours).
  • When you're ready to cook the pork, heat 1.5 tablespoon of butter in a cast iron skillet over medium heat.
  • Once the pan is hot, cook the pork for 2 minutes on one side.
  • Then flip and cook 2 minutes on the other side.
  • Turn off the burner and spoon some of the melted butter overtop of the pork. Then carefully place the whole skillet into the oven for about 4 minutes or until internal temperature reaches 150 degrees F. Larger pieces of pork will take longer to cook.
  • Remove the pork from the skillet and let rest for 5 minutes before serving.
  • As the pork rests, it'll come up in temperature to 165 degrees F.

Notes

Top tip: Bring out pork from fridge 20 minutes before you’re ready to cook it so it comes to room temperature.
Make a simple pork gravy: while the pork rests, heat the pan back to medium-high heat and deglaze the pan by adding ~½ cup of chicken broth. Use a wooden spoon to scrape bits of pork off the skillet. Add 2 pinches of Kosher salt. Whisk 2 teaspoon of cornstarch into ⅓ cup of warm water and pour into the pan.
Cook the gravy on medium-high heat for 5-6 minutes total, stirring frequently. It will bubble. Remove from heat when the sauce reaches the thickness you like.
Put the pork onto serving plates and spoon the gravy overtop.