A Man and His Grill: Cast Iron Seared Pork Chop

I cooked a pork shoulder steak using the same method I described earlier:

Cast Iron Ribeye

I'm using my cast iron skillet on the grill like a griddle. The high heat and fat causes a lot of smoke but this isn't an issue outside.

Again, Sea salt was liberally added. The chop was then placed in the refrigerator, uncovered for 24 hours. This "dry-brine" results in a very dry surface so little evaporation occurs during cooking, preventing the meat from steaming.

I heated my cast iron skillet on my Weber propane grill until it reached a temperature of 600F. The chop was drizzled in safflower oil and placed in the hot skillet.

The hot cast iron and the pork fat created a nice crust.


The pork steak was removed from the skillet and allowed to rest shortly.


The chop was sliced. It was cooked well-done but with pork being generally fatty, the meat wasn't dry.


I could have cut the heat down after and made a gravy with the drippings to make a smothered pork chop. That probably would have been better. But this still turned out really well.

If you have a cast iron skillet, I'd recommend trying it.