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, every year 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

This recipe is for 1 chop but is easily adjusted for more than 1. However, the cooking time (after searing) is about the same as for 1 chop – just be sure to test the meat temperature.

Ingredients & Equipment

  • 1 small or ½ larger onion
  • 1 pork chop , ~6 oz (from a hog raised sustainably)
  • unrefined sea salt if you don’t brine the chop
  • freshly ground black pepper
  • garlic powder (optional)
  • ground turmeric (optional)
  • 1 Tbsp bacon fat, lard, or coconut oil
  • Equipment:
  • cast iron skillet


  • Brine chop(s) about 2 hours (optional).
  • Meanwhile, slice onion and set aside.
  • Remove chop from brine and rinse. Season chop with unrefined sea salt, black pepper and  optional garlic powder and/or turmeric. NOTE: if you brined the chop, you won’t need to season with salt.
  • 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.
  • Add more fat to skillet if needed, and raise heat to high.
  • Sear pork chop about 2 minutes each side.
  • 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, to 145 – 160°F, internal temp.

‘* Cat’s note:

  • if less than ½ inch thick, 3 – 5 min (after searing);
  • if up to 1 inch thick, 8 – 10 min (after searing)

About Cat

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