Pork chops and onion, sautéed in cast iron pan

American Pork Cuts

By Cat, October 30, 2017 (photo, right, from Wikimedia Commons)

I have always loved pork chops. When I was growing up, my parents bought a slaughtered hog from a local farmer. My mom butchered it at the local meat locker, putting all the wrapped cuts in our freezer but reserving 3 chops for us to have that night for dinner. I still prepare them the same way as my Mom – as captured in this recipe.

Another favorite way to prepare pork chops – especially good if having guests for dinner, is Oven-Braised Pork Chops in Sour Cream Sauce.

See also: 1. Lamb and Pork Menu; 2. Brining Pork

Pork chops and onion, sautéed in cast iron skillet

Ingredients & Equipment

  • 1 small or ½ larger onion
  • 1 pork chop (from a hog raised sustainably)
  • unrefined sea salt
  • freshly ground black pepper
  • garlic powder (optional)
  • ground turmeric (optional)
  • 1 Tbsp bacon fat, lard, or coconut oil
  • Equipment:
  • cast iron skillet


  1. Brine chop(s) about 2 hours.
  2. Meanwhile, slice onion and set aside.
  3. Remove chop from brine and rinse. Season chop; if you brined the chop, you won’t need to season with salt.
  4. Heat fat in skillet over medium heat. Add onion, season with a little unrefined sea salt, and cook, stirring occasionally until they soften and begin to turn golden. Remove from skillet and set aside.
  5. Add more fat to skillet if needed, and raise heat to high.
  6. Sear pork chop about 2 minutes each side.
  7. Lower heat to medium, scatter reserved onion over chop; cover skillet, and cook until done, about 5 – 10 minutes, depending on thickness of the chops.


About Cat

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