Meal In One Cast Iron Pork Chops Recipes

CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES

Cast-Iron Skillet Provencal Pork Chops and Potatoes image

Everything in this elegant-yet-easy dish cooks in one skillet, cutting down on the cleanup. Holding the potatoes in water after cutting prevents them from discoloring while you prep the other ingredients.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 medium Yukon gold potatoes (about 3/4 pound), cut into 1/2-inch chunks and soaked in cold water until ready to use
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four boneless pork loin chops, 3/4-inch thick, excess fat trimmed
1/4 cup pitted Kalamata olives, roughly chopped
4 teaspoons drained capers
3 cloves garlic, peeled and smashed
3 sprigs of thyme
1 cup halved cherry tomatoes (about 1 pint)
1/2 cup white wine
1/2 cup low-sodium chicken broth
1/4 cup packed fresh parsley leaves, roughly chopped

Steps:

Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.

MEAL-IN-ONE CAST IRON PORK CHOPS

Meal-in-One Cast Iron Pork Chops image

Swirling butter into the pan sauce of the savory-sweet pork chops makes smoother and richer.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 pork chops, 1 inch thick (about 3 pounds)
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 anchovy fillets
1/2 cup white wine
1 cup chicken stock
1 bunch broccoli rabe (1 pound) trimmed and thinly sliced
1/4 cup golden raisins
1 tablespoon unsalted butter (optional)

Steps:

Preheat oven to 375 degrees. Heat a 12-inch cast iron skillet over high heat. Salt and pepper the chops on both sides. Swirl in olive oil and add chops to the skillet. Sear both sides, about 3 minutes each, to brown. Add anchovies to the center of the pan and allow them to melt.
Deglaze the pan with wine. Add the chicken stock, broccoli rabe, and raisins to the pan. Transfer to the oven. Cook until the chops register 140 degrees on an instant-read thermometer, 10 to 12 minutes. Remove the chops and broccoli rabe to a serving platter.
Optional pan sauce: Return pan to stovetop and reduce by half. Swirl in butter and pour over chops.

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