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Make 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.
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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 side of your choice
- It's loaded with flavor from red wine, mushrooms & thyme
- Super juicy pork chops thanks to the simmer in red wine
- 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
How to make them
- Cut one of the garlic cloves in half, then pat the pork chops dry and rub the pork chops with the garlic
- Season pork chops 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.
- Melt 1 tablespoon of butter in the pan over medium high heat
- Place the pork chops in the pan and cook for 1 minute
- Flip them over and cook for 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.
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.
- Use a 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
Recipe FAQ
What type of pork chops should I use?
I recommend using bone-in pork chops, as they have more flavor then the kind without bones. I used ½ inch pork chops, so adjust the cook time if you're using thicker chops.
How do I know when the pork chops are done?
Pork chops are done (medium) at 145°F (63°C), so the best way is to use a kitchen thermometer. If you don't have one, cut into one of the chops and make sure it's just slightly pink in the middle.
Can I make this without red wine?
You can make this without red wine, either by using white wine instead or just using water. Wine does add a lot of flavor, but there's enough flavor in this dish to be delicious without it.
More quick dinner recipes
Love quick dinners you can make in under 30 minutes, like these cast iron pork chops? Then I think you will love these recipes!
- Shrimp Mei Fun
- 15-minute Spicy Sausage Pasta
- Crispy Furikake Salmon
- Lemon Pepper Salmon
- Smoked Salmon Risotto with Asparagus & Lemon
- Creamy Red Wine Pasta Sauce with Chicken & Mushrooms
- Orange Ginger Chicken
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Recipe
Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme
Print RateServings: 2
Calories: 480kcal
Prep time: 5 mins
Cook time: 15 mins
Resting time 5 minutes
Total time: 25 minutes
Ingredients
- 2 pork chops ¾ inch thick, room temperature
- 3 garlic cloves
- ¼ teaspoon ground black pepper
- ½ teaspoon fine table salt
- 3 tablespoon butter
- 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.
- Pat the pork chops dry, then rub the garlic clove halves over the pork chops before seasoning with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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
- Cast iron skillet (or other skillet/frying pan)
- 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
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.
- Use a 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
How do I know when the pork chops are done?
Pork chops are done (medium) at 145°F (63°C), so the best way is to use a kitchen thermometer. If you don't have one, cut into one of the chops and make sure it's just slightly pink in the middle.
Can I make this without red wine?
You can make this without red wine, either by using white wine instead or just using water. Wine does add a lot of flavor, but there's enough flavor in this dish to be delicious without it.
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.
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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!