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    Home » Quick & Easy Meals

    Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme

    By Emmeline Kemperyd on September 7, 2022, updated January 4, 2024 - 5 Comments

    Total time: 25 minutes minutes
    Prep time: 5 minutes minutes
    5 from 18 votes
    Jump to Recipe

    Make these super juicy Cast Iron Pork Chops in just 25 minutes - for a delicious, flavor packed dinner. With garlic, mushrooms & thyme, these chops are seared, then simmered in red wine for the juiciest chops you've ever had.

    pork chop on a plate
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    Jump to:
    • Why you will love this recipe
    • What you need to make them
    • What type of pork chops should I use
    • Can I make this without red wine?
    • How to cook Cast Iron Pork Chops
    • How do I know when the pork chops are done?
    • How do I cook pork chops without drying them out?
    • Tips & tricks
    • More quick & easy dinner recipes
    • Recipe
    • Reviews

    This recipe for cast iron skillet pork chops is the ultimate fall dinner! A juicy pork chop that's seared to perfection in a cast iron skillet, and then cooked in red wine until perfectly tender, all topped with butter smothered mushrooms, garlic & fresh thyme. Kind of like my favorite Creamy Chicken Pasta, but completely different.

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    This is a quick meal that's perfect for weeknights - and just as suitable for a weekend treat. Just add a carb of your choice and enjoy!

    Why you will love this recipe

    • It's quick and all done in under 25 minutes
    • It's easy to make with limited prep
    • It's almost a meal in a pan - just add a carb of your choice
    • It's loaded with flavor from red wine, mushrooms & thyme
    • Perfect sear and cook thanks to the cast iron
    • Super juicy pork chops thanks to the simmer in red wine
    • An amazing sauce straight in the pan
    • No dry or tough pork chops even if you cook them a bit too long - the red wine takes care of that

    What you need to make them

    ingredients for pork chops
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Ingredient notes & substitutions

    • Pork chops - use bone-in pork chops if you can find them, the bone adds loads of flavor
    • White button mushrooms - how many you need will depend on their size. For 2 servings 6 small ones or 4 large ones is good.
    • Red wine - for the very best taste, use a wine you really like, and serve the same wine alongside it
    • Butter: Part of the butter can be swapped for olive oil, but I recommend cooking the mushrooms in real butter
    • Thyme can be swapped for rosemary

    What type of pork chops should I use

    I recommend bone-in pork chops, as the bone adds a lot of flavor, but you can use boneless pork chops as well. I tested this recipe with ½ inch thick pork chops, so adjust the cook time if you're using thick-cut chops.

    Can I make this without red wine?

    Yes, you can make it with white wine instead, or just use water. The wine (red or white) adds a lot of amazing flavor, but they're delicious simmered in just water as well.

    How to cook Cast Iron Pork Chops

    collage showing how to season pork chops and fry mushrooms
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Pat the pork chops dry with a paper towel, then rub with garlic
    2. Season with salt and ground black pepper
    3. Cook garlic and thyme in butter for 1 minute, over medium-high heat, then add more butter and the mushrooms
    4. Cook for a few minutes until the mushrooms have a nice color and are saturated with butter. The remove the garlic cloves and throw them away, and remove the mushrooms and thyme from the pan for now.
    collage showing how to fry pork chops in cast iron skillet
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Place the same pan back over medium high heat and add more butter
    2. Place the pork chops in the pan and sear 1 minute
    3. Flip them over and sear 1 minute on the other side
    4. Add back the mushrooms and thyme
    collage showing how to make sauce for pork chops
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Pour in the red wine
    2. Pour in the water
    3. Simmer over medium heat for 2 minutes
    4. Then flip the pork chops, and simmer for 2 more minutes. When done, remove the pan from the heat, cover with a lid or tin foil, and let the pork chops rest for 5 minutes before serving with a side of mashed potatoes and green beans.

    How do I know when the pork chops are done?

    The best way to find out when the pork chops are done is to use a meat thermometer. If you don't have one you will need to cut into a pork chop to determine if they are done.

    Pork chops are done when the internal temperature is 149°F (65°C), but ideally you want to remove them from the heat a bit earlier - around 145°F (63°C). Wrap them in aluminium foil and let them rest for 5 minutes, and the temperature will increase a few more degrees.

    If cutting into them to check, it should be just slightly pink in the middle before resting, and white through when it's all done.

    cast iron pork chops
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    How do I cook pork chops without drying them out?

    There are two tricks to cooking pork chops without drying them out:

    1. Let them rest - remove them from the heat before they are 100% done, and let them rest covered or wrapped in foil for 5 minutes. This way you minimize the risk of overcooking them.
    2. Cook them in liquid - after getting a good sear, add wine (like here) or water to the pan, and let the pork chops simmer. This way you end up with juicy, tender pork chops every time - even if you would end up overcooking them slightly.

    Tips & tricks

    • Bring out your pork chops 20 minutes before cooking and allow them to reach room temperature. This way they cook quicker and more evenly.
    • Adjust cook time depending on how thick the pork chops are. If they're thicker, allow them to simmer in the red wine for longer.
    • If your pork chops are really thick make sure to sear them on all sides
    • Use a meat thermometer to ensure the pork chops are cooked through - they should reach 145°F (63°C) before resting
    • Remove the garlic cloves to avoid biting into one
    • Store leftovers in the fridge in an air tight container for up to 4 days
    • Freeze leftovers to keep them for up to 3 months
    pork chop on a plate
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    More quick & easy dinner recipes

    Looking for more easy meals you can make in 30 minutes or less, like these Cast Iron Pork Chops?

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    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    pork chop on a plate

    Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme

    5 from 18 votes
    Print Rate
    Course: Main Course
    Cuisine: North American
    Diet: Gluten Free
    Servings: 2
    Calories: 480kcal
    Prep time: 5 minutes mins
    Cook time: 15 minutes mins
    Resting time 5 minutes minutes
    Total time: 25 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • 2 pork chops ¾ inch thick, room temperature
    • 3 garlic cloves divided
    • ¼ teaspoon ground black pepper
    • ½ teaspoon fine table salt
    • 3 tablespoon butter divided
    • 15 fresh sprigs of thyme
    • 6 white button mushrooms sliced thin
    • ½ cup red wine
    • ½ cup water
    US Customary - Metric

    Instructions

    • Peel the garlic cloves. Cut one in half, and crush the other two gently with the side of a knife.
      3 garlic cloves
    • Pat the pork chops dry, then rub the garlic clove halves over the pork chops before seasoning with salt and pepper.
      2 pork chops, ¼ teaspoon ground black pepper, ½ teaspoon fine table salt
    • Heat a pan over medium-high heat and add 1 tablespoon of butter. Add the crushed garlic cloves and thyme sprigs. Cook until fragrant, 1-2 minutes.
      3 garlic cloves, 3 tablespoon butter, 15 fresh sprigs of thyme
    • Melt another 1 tablespoon of butter in the pan, then add sliced mushrooms and cook until nicely colored and saturated with butter (3-5 minutes). Add more butter if needed, you don't want the pan to go dry.
      3 tablespoon butter, 6 white button mushrooms
    • Remove the garlic cloves and throw them away, then remove the mushrooms and thyme from the pan and set aside for now.
    • Melt 1 tablespoon of butter in the pan, then add the pork chops. Cook for 1 minute per side, until they have a nice color.
      3 tablespoon butter
    • Add the mushrooms and thyme back to the pan. Then pour in red wine and water, mix gently and bring to a simmer. Simmer over medium or medium-low heat for 2 minutes per side.
      ½ cup red wine, ½ cup water
    • Remove the pan from the heat. Cover with a lid or tin foil, and let the pork rest for 5 minutes.
    • Serve the pork chops with the mushrooms and a side of mashed potatoes or other side of your choice, and top with red wine reduction from the pan.

    Equipment (may contain affiliate links)

    • Cast iron skillet (or other skillet/frying pan)
    • Spatula*
    • Kitchen knife*
    • Chopping board*
    • Kitchen forceps (optional)

    Video

    Notes

    Cook time will vary depending on how thick your pork chops are. These cook times are intended for pork chops that are ½ inch (1.25 cm) thick. If they're thicker, please allow them to cook for longer after adding the the red wine. Always make sure your pork chops are cooked through before eating.
     

    Ingredient notes & substitutions

    • Pork chops - use bone-in pork chops if you can find them, the bone adds loads of flavor
    • White button mushrooms - how many you need will depend on their size. For 2 servings 6 small ones or 4 large ones is good.
    • Red wine - for the very best taste, use a wine you really like, and serve the same wine alongside it
    • Butter: Part of the butter can be swapped for olive oil, but I recommend cooking the mushrooms in real butter
    • Thyme can be swapped for rosemary
     

    Tips & tricks

    • Bring out your pork chops 20 minutes before cooking and allow them to reach room temperature. This way they cook quicker and more evenly.
    • Adjust cook time depending on how thick your pork chops are. If they're thicker, allow them to simmer in the red wine for longer.
    • If your pork chops are really thick make sure to sear them on all sides
    • Use a meat thermometer to ensure your pork chops are cooked through - they should reach 145°F (63°C) before resting
    • Remove the garlic cloves to avoid biting into one
    • Store leftovers in the fridge in an air tight container for up to 4 days
    • Freeze leftovers to keep them for up to 3 months

    Nutrition

    Calories: 480kcal | Carbohydrates: 5g | Protein: 31g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 855mg | Potassium: 795mg | Fiber: 1g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has 20+ years experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Wanda Goodman

      February 08, 2023 at 12:27 am

      5 stars
      These were perfection. Thank you so much for sharing your recipe!

      Reply
    2. Jeff

      January 13, 2022 at 5:23 pm

      5 stars
      I have fixed this several times and every time has turned out perfect. My family loves this recipe. Thanks for sharing.

      Reply
    3. Holly Hooper

      October 27, 2021 at 5:58 pm

      5 stars
      Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!

      Reply
    4. Marianne MITCHELL

      April 18, 2019 at 4:17 am

      5 stars
      Loved this! It took me a little longer than 15 min. because I forgot to take the chops out to warm up to room temp. And I was reading the instructions! But it came out great. Tasted yummy and it made the whole house smell wonderful! It's a keeper!

      Reply
      • Emmeline

        April 18, 2019 at 2:43 pm

        So happy you liked it, Marianne! Easy mistake to make 😉 Hope it didn't take you too much time though!

        Reply
    5 from 18 votes (14 ratings without comment)

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