I have been getting braver with Cast Iron Cooking lately, and this Garlic Butter Cast Iron Pork Chops Recipe was a huge ...

Working in batches, add pork chops to skillet ... Transfer to a plate, and set aside. Add beans, stock, and shallot to skillet. Cook over medium-low, stirring often, until hot, about 2 minutes.

Simmer the pork chops in the broth mixture on medium/low heat until the pork chops are fully cooked through, about 3-4 ...

A pan sauce of dry white wine, shallots, butter, and Dijon finishes ... to rub on bone-in rib-cut pork chops before they're pan-fried. Canned cannellini beans and spinach cook right in the same ...

More time-consuming dual cooking methods or brining can lead to juicy results, but there’s an easier shortcut to moist, delicious pork chops: butter. The leanness of pork chops is what makes ...

Technique Tip: When you’re basting the pork chops, you want to carefully point the cast iron skillet away from you and use the butter that pools on the one side to baste the chops as they ...

In a small bowl, mix together the butter and honey. Set aside. Heat a large cast-iron pan over medium-high heat. Pat the pork chops dry and season liberally with salt and pepper. Add oil to the pan.

Add the chopped tomato and butter beans. Simmer for 5 minutes. For the pork: in a small bowl, mix the olive oil with the (1 tsp) paprika, mustard, garlic and pepper. Brush this all over the meat.