Thick Cut Boneless Pork Chops in the Cast Iron Skillet

Thick Cut Boneless Porck Chops in the Cast Iron Skillet

[@vv6601]

Thank you! I never had anyone explain how to cook these without them being as hard as a rock 😂

[@bellofthedesert1595]

I made this tonight exactly like this just with a different seasoning mixture I had, and they came out wonderful. Thank you.

[@fv1291]

Mom never used a temp gauge, and all of us kids survived. 😊

[@williamstainesjr8537]

Good job they look wonderful....

[@Michael_Braddy]

145 degrees F is the safe cooking temp for pork. Back in the day the FDA said it was 160 degrees and that right there is responsible for every horrible, dry, chewy pork chop of your childhood. There was a time that if you didn't make a gravy or sauce of some sort, you had a miserable pork chop experience. Take them off around 142 knowing they will continue to rise for at least 3-5 degrees in 3-10 minutes (your resting preference) and I promise you, you will have revolutionized your Pork Chop game. Everyone at your table (Muslims excluded) will love them, granted you actually seasoned them well. Also, buy the thickest chops you can. Thin chops should be battered and fried for best results.

[@MrGeorgewf]

Looks delicious

[@reclavea]

Is it medium high heat at the start or high heat?

[@cookingwitharchiegilmer4968]

It is the same heat throughout

[@reclavea]

@@cookingwitharchiegilmer4968
Yes…but what heat setting?

[@reclavea]

@@cookingwitharchiegilmer4968
It’s ok….reviewed the video …had to raise audio to hears your comments 👍🏻

[@jordanhyde513]

It's burnt!!

[@giddings4719]

Nope. That’s a good sear! 😋👍

[@reclavea]

Looks great to me!
Needs good sear at the start