Get ready to sink your teeth into the juiciest, most tender cast iron pork chops of your life!

These simple yet impressive pork chops are cooked to perfection in a cast iron pan, and the best part? You only need a handful of ingredients to create restaurant-quality chops that will impress your loved ones!

First things first, take those beautiful pork chops out of the refrigerator and let them stand at room temperature for 30 minutes before cooking. If there’s a fat cap on the sides, make a few vertical slits through them so they don’t curl up while cooking.

Next, blot those chops dry with paper towels and sprinkle both sides with kosher salt and freshly cracked black pepper. Don’t be shy, you want that flavor to pop!

Heat up a 12-inch cast iron skillet over medium-high heat for 3 minutes, then add in some vegetable oil. Once hot, add in those chops and cook for 2 minutes on each side. You’ll get a nice sear on them, and that’s exactly what you want!

Now it’s time to add in the magic: butter and garlic! Add in a tablespoon of butter and 2 cloves of thinly sliced garlic to the skillet. Place a sprig of fresh rosemary on top of each chop, and tilt the skillet to let that melted butter and oil pool on one side.

Spoon that butter and garlic mixture over the chops occasionally while cooking for 2 minutes. Remove the rosemary, flip the chops, replace the rosemary, and cook for an additional 2-3 minutes or until they reach an internal temperature of 140°F (60°C).

Once cooked, remove the chops from the skillet and place them on a cutting board or serving platter. Tent with foil and let them stand for 5 minutes before serving. The temperature will rise to 145°F (62°C) upon standing.

Finally, garnish with chopped fresh rosemary and serve those beautiful chops hot! You did it, and I promise your taste buds will thank you!