Loving the cast iron skillet that is somewhat of a new addition to my kitchen (Thanks Emeril!); CBH and I discovered that you can get a great crispy outside on a bone-in pork chop by using your cast iron skillet in a similar way to cooking a medium-rare steak.
Marinade your pork chops with a generous amount of kosher salt (make sure you hit the fatty edge with kosher salt to tenderize it!), pepper, and some freshly pressed garlic (no oil). Preheat your oven to 500*F. Get your skillet nice and hot on top of the stove. (This may take a few minutes to heat thoroughly.)
Sear one side of the bone-in pork chop for one minute. Flip and sear the other side for one minute. Take the whole cast iron skillet and place it inside the 500*F oven. Bake for 3 ½ minutes, flip pork chops over, bake for 3 ½ minutes. Remove from oven. No one likes a dried out piece of pork… The United States Department of Agriculture recently lowered the “safe” temperature for pork to be consumed from 160*F to 145*F. Once you remove the chops from the oven, use your instant read thermometer and see what the temperature of the chops are… make sure you spear the pork chop in the thickest part to obtain a proper temperature reading. Remove from the oven when temperature reaches between 135*F – 140*F and let it rest… it will raise 5 – 10 degrees while its rests. Once it hits that mark of 145*F, you are all set!
Last night’s bone-in pork chops were served with a little low fat parmesan risotto (thank you, Whole Foods) and some sautéed veggies (thank you, Trader Joes… onions, asparagus, mushrooms, which we seasoned with dried oregano, kosher salt, olive oil, and some fresh black pepper).
*Don’t forget to clean your cast iron skillet with kosher salt and a damp, warm towel!