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How to Bake Pork Chops in an Iron Skillet

by
author image Joshua Bailey
Joshua Bailey has been writing articles since 2006 with work appearing at Bodybuilding.com and 2athletes.com. Bailey holds the following certifications: NASM-CPT, NASM-PES, NASM-CES and NSCA-CSCS. He also holds a Bachelor of Science in exercise and sports science from the University of North Carolina, Chapel Hill and a Master of Science in exercise physiology from the University of North Carolina, Greensboro.
How to Bake Pork Chops in an Iron Skillet
A pork chop in a skillet. Photo Credit space-monkey-pics/iStock/Getty Images

Pork chops are a versatile cut of meat cut from the backbone portion of a pig. The bone and the surrounding fat that encircles the chops keep them flavorful during the cooking process. Baking chops in an iron skillet allows you to utilize simple cooking methods to keep the chops moist. You must take special care when cooking the chops to ensure that they reach the United States Department of Agriculture’s recommended internal temperature of 145 degrees Fahrenheit.

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

How to Bake Pork Chops in an Iron Skillet
Coat an iron skillet with olive oil. Photo Credit Hemera Technologies/PhotoObjects.net/Getty Images

Pour 3 tbsp. of olive oil into the iron skillet.

Step 3

Cut open four pieces of fresh garlic with a knife and place into the skillet.

Step 4

Season both sides of the chops with salt, pepper and thyme.

Step 5

Place the chops onto the iron skillet and place in the oven.

Step 6

Bake for 10 minutes and then flip the chops with tongs.

Step 7

Cook for another 10 minutes and check the internal temperature of the chops with a meat thermometer. If the thermometer does not read over 145 degrees Fahrenheit, place the chops into the oven for an additional five minutes and recheck.

Step 8

Place two oven mitts on your hands and remove the iron skillet from the oven. Iron skillets can be heavy, and extra care should be taken when removing a hot skillet from the oven.

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