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Meal-in-One Cast Iron Pork Chops

Swirling butter into the pan sauce of the savory-sweet pork chops makes smoother and richer.

  • Yield: Serves 4
Meal-in-One Cast Iron Pork Chops

Source: Mad Hungry, April 2011


  • 4 pork chops, 1 inch thick (about 3 pounds)
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 anchovy fillets
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 bunch broccoli rabe (1 pound) trimmed and thinly sliced
  • 1/4 cup golden raisins
  • 1 tablespoon unsalted butter (optional)


  1. Preheat oven to 375 degrees. Heat a 12-inch cast iron skillet over high heat. Salt and pepper the chops on both sides. Swirl in olive oil and add chops to the skillet. Sear both sides, about 3 minutes each, to brown. Add anchovies to the center of the pan and allow them to melt.

  2. Deglaze the pan with wine. Add the chicken stock, broccoli rabe, and raisins to the pan. Transfer to the oven. Cook until the chops register 140 degrees on an instant-read thermometer, 10 to 12 minutes. Remove the chops and broccoli rabe to a serving platter.

  3. Optional pan sauce: Return pan to stovetop and reduce by half. Swirl in butter and pour over chops.

Reviews (2)

  • MOMX3 6 Jan, 2013

    This is yet another fabulous recipe from Lucinda. Watching her prepare it (and re-watching the video on this site) always helps tremendously. I miss you Lucinda, your simple eloquence and family friendly recipes! This made 2 of my 3 children pork chop lovers. The pork chops taste restaurant-quality (heating the cast iron skillet well and TEMPERING THE MEAT!!). Whenever I use these kinds of tips (sprinkling salt from a distance, etc) I think of Mad Hungry! 5 stars!

  • Heather Wilhelm-Easley 16 Jun, 2012

    I just made this recipe but I did not have raisins or broccoli rabe. I did have dried cranberries and kale which I used in place of the other ingredients. It was delicious! The pork chops were succulent and cooked perfectly, the cranberries added a sweetness that complemented the pork, and the kale absorbed the saltiness of the anchovies. This is a recipe that I will add to my repertoire. I am so glad that I have found Mad Hungry; it is my new favorite cooking show.

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