{"id":739,"date":"2024-04-24T06:38:28","date_gmt":"2024-04-24T06:38:28","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/double-cut-cast-iron-pork-chops\/"},"modified":"2024-07-30T08:07:07","modified_gmt":"2024-07-30T08:07:07","slug":"double-cut-cast-iron-pork-chops","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/double-cut-cast-iron-pork-chops\/","title":{"rendered":"Double-Cut Cast Iron Pork Chops"},"content":{"rendered":"

Thick, succulent double-cut pork chops make for an incredibly tasty dish. Grab your cast iron skillet and the ingredients to make these amazing pan-seared Double-Cut Cast Iron Pork Chops<\/strong>. We pair them with Rajas Con Crema and smoked cabbage recipe for a Southwest-inspired meal.<\/p>\n

Big, meaty chops are the star of this dish, and with mildly-spiced rajas con cream on the side along with roasted cabbage, it\u2019s a hearty meal that\u2019s bursting with flavor. I\u2019m a big fan of chops, especially pork chops, and when you pan-sear the pork chops, you lock in all that amazing flavor and caramelize a delicious crust on the outside.<\/p>\n

The cabbage can roast right in the pan with the chops, and while it cooks, you can make the rajas con crema. Or better yet, for even more flavor, check out our smoked cabbage recipe.<\/p>\n

Grab your skillet, and let\u2019s get cooking!<\/p>\n

What Are Double-Cut Pork Chops?<\/h2>\n

A double-cut pork chop is a thick chop with two bones. Cut from the ribs, these meaty chops aren\u2019t cut twice, but instead, they have two bones. They\u2019re twice as thick as a normal chop which makes them tastier.<\/p>\n

I prefer double-cut pork chops because they don\u2019t easily dry out \u2013 we\u2019ve all had dried-out pork chops, and they\u2019re no good! Moist and tender, these are by far my favorites, and they make perfect pork chops.<\/p>\n

You can get double-cut chops from your butcher or buy a pork loin with the rib bones on and butcher it yourself.<\/p>\n

What You\u2019ll Need<\/h2>\n

This meal has three parts, but the ingredients are common and shouldn\u2019t be hard to find.<\/p>\n

For the double-cut pork chops<\/h3>\n
    \n
  • Double-cut pork chops<\/strong> \u2013 Get them about 2-inches thick, about a pound each.<\/li>\n
  • Oil <\/strong>\u2013 Regular cooking oil is fine, or use olive oil.<\/li>\n
  • Girl Carnivore Chick Fest Seasoning<\/strong><\/li>\n<\/ul>\n

    For the roasted cabbage<\/h3>\n
      \n
    • Cabbage <\/strong>\u2013 Get a small, whole green cabbage.<\/li>\n
    • Oil<\/strong><\/li>\n<\/ul>\n

      For the rajas con crema<\/h3>\n
        \n
      • See the <\/strong>recipe <\/strong>for rajas con crema here <\/li>\n<\/ul>\n

        How to Make Double-Cut Cast Iron Skillet Pork Chops<\/h2>\n

        Preheat your oven to 425-F and get a cast-iron skillet heating on the stovetop on medium-high heat. You want it nice and hot but not quite smoking.<\/p>\n

        Rub the thick-cut pork chops with oil, then season them with salt and my favorite Girl Carnivore Chick Fest Seasoning.<\/p>\n

        Sear the bone-in pork chops on both sides, and don\u2019t forget to sear the fat on the sides, too! Fat is flavor!<\/p>\n

        Meanwhile, core and cut the cabbage into wedges. Rub the cabbage wedges with oil and season with salt. Pop them into the same pan as the chops or cook them on a sheet pan.<\/p>\n

        Finish the chops in the oven, cooking them to 140\u00b0 F, and let them rest to 145\u00b0F to serve.<\/p>\n

        While they\u2019re cooking, make the Rajas Con Crema.<\/p>\n

        Once everything is ready, slice the chops, grab a fork, and dig in!<\/p>","protected":false},"excerpt":{"rendered":"

        Thick, succulent double-cut pork chops make for an incredibly tasty dish. Grab your cast iron skillet and the ingredients to make these amazing pan-seared Double-Cut Cast Iron Pork Chops. We pair them with Rajas Con Crema and smoked cabbage recipe for a Southwest-inspired meal. Big, meaty chops are the star of this dish, and with […]<\/p>\n","protected":false},"author":3,"featured_media":740,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=739"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/739\/revisions"}],"predecessor-version":[{"id":8874,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/739\/revisions\/8874"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/740"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}