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Cast Iron Thick-Cut Pork Chops with Bell Pepper Chutney

By Russell Selander

Published on July 18, 2017

Time

1½ hours, plus 30 minute brining

Yield

Serves 4

Cast Iron Thick-Cut Pork Chops with Bell Pepper Chutney

Ingredients

Salt and pepper 7 tablespoons sugar 4 (12-ounce) bone-in pork rib chops, 1 ½ inches thick, trimmed1 tablespoon vegetable oil 2 red bell peppers, stemmed, seeded, and chopped fine2 shallots, minced1 garlic clove, minced1 teaspoon grated fresh ginger ½ teaspoon yellow mustard seed ¼ teaspoon red pepper flakes ⅓ cup chicken broth 1 tablespoon white wine vinegar 1 tablespoon minced fresh parsley

Before You Begin

If your pork is enhanced (injected with a salt solution), do not brine in step 1, but season with salt in step 2.

Instructions

  1. Dissolve 3 tablespoons salt and 3 tablespoons sugar in 1½ quarts cold water in large container. Cut 2 slits about 2 inches apart through fat and connective tissue on edges of each pork chop. Submerge chops in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour.
  2. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, remove chops from brine, pat dry with paper towels, and season with pepper.
  3. When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook chops, without moving them, until lightly browned on first side, about 3 minutes. Flip chops and continue to cook until lightly browned on second side, about 3 minutes.
  4. Flip chops, reduce heat to medium-low, and cook until well browned and pork registers 145 degrees, 14 to 18 minutes, flipping chops halfway through cooking. Transfer chops to serving platter, tent with aluminum foil, and let rest while making chutney.
  5. Pour off all but 1 tablespoon fat from skillet. Add bell peppers, shallots, and ½ teaspoon salt, cover, and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic, ginger, mustard seeds, and pepper flakes and cook until fragrant, about 30 seconds.
  6. Stir in broth and remaining ¼ cup sugar, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until chutney is thickened, 5 to 7 minutes. Stir in any accumulated pork juices. Off heat, stir in vinegar and parsley. Season with salt and pepper to taste. Spoon chutney over chops and serve.
Cast Iron Thick-Cut Pork Chops with Bell Pepper Chutney
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Cast Iron Thick-Cut Pork Chops with Bell Pepper Chutney

Headshot of Russell Selander
By Russell Selander
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Time

1½ hours, plus 30 minute brining

Yield

Serves 4

Ingredients

Salt and pepper
7 tablespoons sugar
4 (12-ounce) bone-in pork rib chops, 1 ½ inches thick, trimmed
1 tablespoon vegetable oil
2 red bell peppers, stemmed, seeded, and chopped fine
2 shallots, minced
1 garlic clove, minced
1 teaspoon grated fresh ginger
½ teaspoon yellow mustard seed
¼ teaspoon red pepper flakes
⅓ cup chicken broth
1 tablespoon white wine vinegar
1 tablespoon minced fresh parsley

Ingredients

Salt and pepper
7 tablespoons sugar
4 (12-ounce) bone-in pork rib chops, 1 ½ inches thick, trimmed
1 tablespoon vegetable oil
2 red bell peppers, stemmed, seeded, and chopped fine
2 shallots, minced
1 garlic clove, minced
1 teaspoon grated fresh ginger
½ teaspoon yellow mustard seed
¼ teaspoon red pepper flakes
⅓ cup chicken broth
1 tablespoon white wine vinegar
1 tablespoon minced fresh parsley

Ingredients

Salt and pepper
7 tablespoons sugar
4 (12-ounce) bone-in pork rib chops, 1 ½ inches thick, trimmed
1 tablespoon vegetable oil
2 red bell peppers, stemmed, seeded, and chopped fine
2 shallots, minced
1 garlic clove, minced
1 teaspoon grated fresh ginger
½ teaspoon yellow mustard seed
¼ teaspoon red pepper flakes
⅓ cup chicken broth
1 tablespoon white wine vinegar
1 tablespoon minced fresh parsley

Why This Recipe Works

We wanted a foolproof method for producing juicy, tender pork chops with great browning. Preheating a cast-iron skillet in the oven before moving it to the stovetop over medium-high heat gave us a perfect sear, which we followed by gently finishing the chops over lower heat. To keep the pork chops flat, we made two slits through the fat and connective tissue surrounding them; since it contracts faster than the rest of the meat, it can cause buckling and lead to an uneven sear. The chops are best cooked to 145 degrees, so we started checking the temperature on the earlier side of the time range to avoid overcooking them. We brined the pork chops to ensure that they stayed moist and juicy. To accent our chops, we made a quick savory red bell pepper chutney while they rested. We sautéed shallot and red bell pepper before adding chicken broth, pork chop drippings, sugar, garlic, and an assortment of spices. Vinegar and fresh parsley added at the very end contributed brightness.

Before You Begin

If your pork is enhanced (injected with a salt solution), do not brine in step 1, but season with salt in step 2.

Instructions

  1. Dissolve 3 tablespoons salt and 3 tablespoons sugar in 1½ quarts cold water in large container. Cut 2 slits about 2 inches apart through fat and connective tissue on edges of each pork chop. Submerge chops in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour.
  2. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, remove chops from brine, pat dry with paper towels, and season with pepper.
  3. When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook chops, without moving them, until lightly browned on first side, about 3 minutes. Flip chops and continue to cook until lightly browned on second side, about 3 minutes.
  4. Flip chops, reduce heat to medium-low, and cook until well browned and pork registers 145 degrees, 14 to 18 minutes, flipping chops halfway through cooking. Transfer chops to serving platter, tent with aluminum foil, and let rest while making chutney.
  5. Pour off all but 1 tablespoon fat from skillet. Add bell peppers, shallots, and ½ teaspoon salt, cover, and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic, ginger, mustard seeds, and pepper flakes and cook until fragrant, about 30 seconds.
  6. Stir in broth and remaining ¼ cup sugar, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until chutney is thickened, 5 to 7 minutes. Stir in any accumulated pork juices. Off heat, stir in vinegar and parsley. Season with salt and pepper to taste. Spoon chutney over chops and serve.

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