Most dry pork chops fail for one reason — people check the temperature too late. Pork dries fast. The juicy window is small. Miss it by a few degrees and it goes from tender to tough.
The real secret is high heat, bold seasoning, and temping early — before the window disappears.
This method keeps pork chops thick, juicy, buttery, and full of flavor — not gray, dry, or sad.
Problems this method solves
– Dry, overcooked pork chops
– Tough, gray, flavorless meat
– Missing the short juicy temperature window
– Guessing doneness instead of knowing
Ingredients
– 1 thick-cut pork chop (1–1.5 inches thick)
– Lucky Cajun Blackened Scorpion seasoning
– Butter (for pan and basting)
Why this works
– Thick chops hold moisture better
– Cast iron delivers strong, even searing heat
– Early temperature checks prevent overcooking
– Resting allows juices to redistribute instead of spilling out
Pan & Heat Setup
– Preheat cast iron over medium-high heat
– Add a small pinch of butter to test the pan
– If it sizzles immediately, the pan is ready
Season the Pork Chop
– Season generously with Blackened Scorpion
– Pork benefits from bold seasoning and crust development
Cast Iron Cooking Method
– Add a pat of butter to the hot pan
– Place pork chop in and sear the first side for about 4 minutes
– Do not move it — let the crust form
– Flip and cook the second side for about 5 minutes
– Begin checking temperature early
The Real Mistake to Avoid
– Most people temp too late
– Pork dries quickly once it passes the juicy window
– Start checking temperature sooner than you think
When to Start Temping (Critical)
For 1–1.25 inch chops
– Start checking at 6–7 minutes total cook time
– Flip halfway through cooking
– Check temperature every 30–45 seconds
Time is a guide. Temperature is the truth.
Target Internal Temperature (Juicy & Slightly Pink)
– Pull at 135–140°F
– Final temperature after resting: 140–145°F
Slight pink is juicy and tender.
Gray means overcooked.
Typical Cook Time Reference (Pan-Seared)
– 1 inch chop → 8–10 minutes total
– 1.5 inch chop → 10–14 minutes total
Cooking time varies by thickness and heat — use a thermometer.
Resting (Do Not Skip This)
– Rest pork chops at least 5 minutes
– Temperature rises about 5°F while resting
– Juices reabsorb into the meat instead of running out
Visual Doneness Cues (Backup to Thermometer)
– Center shows a pale blush pink
– Juices run clear
– Meat feels firm but springy, not hard
Takeaway
– Cook pork hot
– Season boldly
– Temp early
– Pull before the juicy window disappears
Cook’s Notes
Don’t waste what’s left in the pan — those browned bits and drippings are how chefs build flavor.
After cooking the pork chops, sauté sliced onions or mushrooms in the same pan. Deglaze with a splash of white wine, then add a little stock and let it simmer into a quick pan sauce. Scrape up the browned bits as it cooks — that’s where the depth comes from.
It’s fast, easy, and turns a good pork chop into a restaurant-level plate.
