Pork Chops, Lodge Grilled - Master Cookbook Recipe # 496

Name: Pork Chops, Lodge Grilled - Master Cookbook Recipe # 496
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 5 (Varies by number of chops)
Cuisine: Southern
Ingredients: 1/2-inch thick Bone-in pork chops; Steak seasoning (Weber Steak ‘n Chop recommended); Olive oil; Lodge cast iron grill pan

There is nothing quite like the sear you get from a hot piece of cast iron. These Lodge Grilled Pork Chops are all about simplicity and technique,using high heat to lock in juices while creating those beautiful, savory grill marks we all love. By letting the meat come to temperature and seasoning it well, you get a restaurant-quality chop right in your own kitchen with very little fuss.

This is recipe #496 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 8 minTotal time: 13 min Rest Time: 1 hr

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Ingredients

1/2-inch thick Bone-in pork chops
Steak seasoning (Weber Steak ‘n Chop recommended)
Olive oil
Lodge cast iron grill pan

Instructions

Tempering: Remove your pork chops from the refrigerator at least one hour before you plan to cook. This allows them to come to room temperature for even cooking.
Season: Generously season both sides of the chops with your favorite steak seasoning.
Preheat the Iron: Place your Lodge cast iron grill pan on the stove (or in the oven) and preheat for at least 10 minutes. You want that pan fully hot before the meat touches it.
Oil the Meat: While the pan is heating, lightly rub each pork chop with olive oil.
Sear: Place the chops onto the hot grill pan. Do not move them once they hit the pan,this is how you get those perfect grill marks. Cook for 4 minutes.
Flip: Turn the chops over and cook for another 4 minutes on the second side.
Rest: Transfer the chops to a platter and let them rest for 5 minutes. This is crucial for keeping the juices inside the meat. Serve warm.

Notes

Tammy’s Tips: The most common mistake people make with pork chops is moving them around too much in the pan. To get those beautiful Lodge grill marks, you have to let the meat sit undisturbed! Also, don't skip the one-hour resting time before cooking; if the meat is too cold when it hits the pan, it won't cook as evenly and can end up tough. These are wonderful served with a fresh garden salad or some grilled asparagus.