Pork Chop (Bone-In)
Sear 4-5 min total in cast iron, then 400°F oven 6-10 min.
Bone insulates — stovetop alone cooks unevenly around the bone. Sear adds crust, oven finishes gently and evenly. Pull 5°F early for carryover.
Step-by-Step
1. Pull from fridge 20 min early.
2. Pat dry. Season generously.
3. Heat cast iron over med-high + oil.
4. Sear 2-3 min per side (get the fat cap edge too — hold with tongs).
5. Transfer to 400°F oven.
6. Bake 6-10 min (NOT 15-20).
7. Pull at 140°F — carryover takes it to 145°F.
8. Rest 5 min.
Size & Portion Guide
Thin chop (1/2-3/4 inch): stovetop only, 3-4 min/side, no oven needed.
Standard (1 inch): sear + 6-8 min oven.
Thick-cut (1.5-2 inch): sear + 8-12 min oven.
Double-cut/tomahawk: sear + 12-15 min oven.
Always go by temperature, not time.
Cast iron med-high 4-5 min/side.
Don't Have Cast Iron?
Oven-safe stainless steel pan. Sear in the pan, then move directly to oven. If no oven-safe pan: sear in any pan, then transfer chop to a preheated sheet pan in the oven.
Pro Tip
6-10 min in oven after sear, NOT 15-20 (that’s shoe leather).