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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.
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.
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
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
- Pat the pork chops dry with a paper towel, then rub with garlic
- Season with salt and ground black pepper
- Cook garlic and thyme in butter for 1 minute, over medium-high heat, then add more butter and the mushrooms
- 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.
- Place the same pan back over medium high heat and add more butter
- Place the pork chops in the pan and sear 1 minute
- Flip them over and sear 1 minute on the other side
- Add back the mushrooms and thyme
- Pour in the red wine
- Pour in the water
- Simmer over medium heat for 2 minutes
- 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.
How do I cook pork chops without drying them out?
There are two tricks to cooking pork chops without drying them out:
- 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.
- 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
More quick & easy dinner recipes
Looking for more easy meals you can make in 30 minutes or less, like these Cast Iron Pork Chops?
- Spicy Vodka Pasta
- Salmon Stir Fry with Cilantro & Lime
- Shrimp Mei Fun
- Spicy Sausage Pasta
- Crispy Furikake Salmon
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...and let me know what you loved about it in the comments.
Recipe
Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme
Print RateIngredients
- 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
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 needed for this recipe
- Kitchen forceps (optional)
Video
Notes
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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Jeff
I have fixed this several times and every time has turned out perfect. My family loves this recipe. Thanks for sharing.
Holly Hooper
Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!
Marianne MITCHELL
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!
Emmeline
So happy you liked it, Marianne! Easy mistake to make 😉 Hope it didn't take you too much time though!