Tag Archives: Cast Iron Skillet

Lip-Smacking Pork Chops

Now that the holidays are in full swing, I think it’s necessary to have a great arsenal of fantastic meals that you can get on the table extremely fast and with minimal work. After all, with all the meal prep, menus, or travel plans that come with the holidays and family, who wants to spend several hours cooking a dinner? Not me!

I am confident that you don’t want to waste numerous of hours cooking either; therefore I want to share with you, my newest favorite dish Maple Balsamic Glazed Pork Chops. They were reasonably easy to prepare and incredibly tasty. I mean no seriously after trying my first one I quickly had another one of these delicious and not to mention melt in your mouth pork chops.

Tender, moist, glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. They are ready to eat less than thirty minutes, which makes them excellent for a fast weeknight dinner or a party!

 What are some of your favorite pork chop recipes? What is your most-liked dish to serve at parties?

Maple Balsamic Glazed Pork Chops


Four boneless or bone-in pork chops, rinsed and pat dry
olive oil
salt and pepper to taste

1/4 C maple syrup
3 Tbsp balsamic vinegar
2 Tbsp beef broth
1 1/2 tsp Dijon mustard
1 clove garlic minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/8 tsp salt
1/2 tsp pepper

Are you ready? Let’s get cooking!



In a small saucepan, mix all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about three minutes, stirring occasionally. Set aside.


Preheat oven to 400 degrees F. and place a medium/large cast iron skillet into your oven.

1. Coat your pork chops with olive oil and sprinkle with salt and pepper.
Remove the skillet from the oven and place on the burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook two-three minutes to sear. Use a basting brush and cover pork with the glaze.

2. Flip pork chops over, brush the other side with the glaze and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (approximately five-eight minutes, depending on the thickness of your pork chops). Transfer the pork chops to a plate, cover loosely with aluminum foil and let stand for five minutes. Serve pork chops with a little bit of the glaze drizzled over the top if desired.



Source the chunky chef

 Tonight’s side dish was: Broccoli can taste delicious

Here are some of my other favorite pork chop recipes

Pure comfort food at it’s best

The Cookbook Museum

Baked Pork Chops and Apples with Brown Sugar Glaze

Apples, Onions, and Pork Chops

I have to admit that preparing this recipe was a bit challenging for me as I am gradually becoming more comfortable with using a knife in which of course made the process of slicing the apples and the onion very slow. (I don’t get scared whenever using a knife I get just nervous.) I was very determined not to give up and was totally focused on the task of slicing the apples and onion. And with the combination of my concentration and listening to the Elvis Presley radio, it really helped my nerves feel more at ease. I too seldom cook with a cast iron skillet because it is not only very heavy, but it also cooks the food quicker. So I’ve decided to have some cooking goals for myself to help me become a better cook. Some of those goals are 1. Contributing to improving my confidence with working with a knife by using it more often versus a food processor. 2. And maybe cooking with a cast iron skillet more often as well. I don’t know lol. We’ll see 🙂

What are some of your cooking goals? Are they long or short term?

And oh, by the way, my chops were a little overcooked, but they still turned out to be really yummy. 🙂


Apples, Onions, and Pork Chops

Oh, my!


4 boneless pork chops, 3/4-1-inch thick
1 TB. Fresh sage (or 1 tsp. RUBBED SAGE)
1 tsp. BAVARIAN SEASONING, optional
salt, to taste
1 TB. Olive oil
2 TB. butter
1 large white or yellow onion, sliced
3-4 Fuji apples, cored and sliced
1 C. fresh apple cider


If needed, cut the fat from the pork chops. Massage SAGE on both sides, and generously coat the pork chops with BAVARIAN SEASONING (if using), and salt and PEPPER. Heat a cast iron skillet and or a non-stick skillet over medium-high heat and add the oil. Sear the pork chops on both sides until they are brown (about five minutes per side). Remove the chops. Combine the butter, onions, and apples to the skillet and sauté until the onions are caramelized and the mixture has thickened, fifteen minutes or so. Stir in the fresh cider and return the pork chops to the skillet. Cook for about fifteen-twenty more minutes, turning the chops halfway through. Serve pork chops with a big scoop of apples and onions. Enjoy. 😀 

Source Penzeys