RECIPE: Cast-Iron Skillet Roasted Pork Chops

Makes 2 pork chops

Tip: A 9-inch cast iron pan can make 2 to 3 large pork chops. Use a 12-inch cast iron pan if roasting four pork chops.

Ingredients

6 garlic cloves, peeled but kept whole
4 sprigs fresh thyme
1/4 tsp coarse sea salt
1/8 tsp cracked black pepper
2 tsp extra-virgin olive oil
2 bone-in pork chops, approximately 2-inches thick
1 cup white wine
8 large mushrooms, cleaned and cut into fourths
2 tbls cold unsalted butter, cut into cubes

Directions

Preheat oven to 450 degrees. Use paper towel to pat dry pork chops. Season both sides with the sea salt and cracked pepper.

Heat cast-iron pan on medium-high heat. When hot, add olive oil. Carefully add pork chops. Cook chops, without turning, until they begin to brown, about 3 minutes. Turn chops and cook the second side for 1 minute.

Remove from heat. Place the whole garlic cloves around the pan. Place thyme sprigs on top of the chops.

Transfer pan to preheated oven. Roast for approximately 12 minutes. During roasting process, turn chops several times so both sides are evenly roasted. Roasting time will vary depending on the size of the chops. The chops should reach an internal temperature of 145 degrees. Foodsafety.gov recommends a minimum cook time of 145 for fresh pork. The pork will cook approximately 5 more degrees while resting during mushroom preparation.

Remove chops and thyme from the pan. Place pan back on stove on medium heat. Deglaze pan with the white wine. Add the mushrooms and cook for several minutes. Add butter to the pan. Stir to incorporate.

Top pork chops with the roasted garlic and mushroom butter sauce. Garnish with additional fresh thyme sprigs if desired.

Recipe Courtesy of Chef Terri Milligan, chefterrimilligan.com