Cast Iron Skillets and the Feel of the West

Cooking over a fire in cast iron pots dates back centuries to the time when humankind first learned to forge tools out of the Earth’s metals. While we still enjoy cooking in a skillet over an open fire or burying a Cast Iron Dutch Oven in hot coals, the modern cook can utilize all the conveniences of an oven and stove top while retaining the flavor that only cast iron cooking can provide. Although this meal isn’t a one-pot wonder and you will have three pots to clean, these Cast Iron Skillets provide both a means of cooking as well as serving the meal.

We love pan-fried Pork Chops. There’s something special about the browned pork fat and nicely charred crust that just adds so much depth of flavor to the meat. I especially like to serve the chops straight from the cast iron skillet to give the meal an awesome western ambiance.

What goes better with pan-seared pork chops than skillet baked potato wedges and barbecued beans?

Hope you enjoy!

Skillet Potatoes with Rosemary and Onion
8 to 10 small red potatoes, quartered
1 large sweet onion, chopped
2 tablespoons olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon kosher salt
Freshly ground black pepper

Place a 10-inch cast iron skillet in the oven and heat oven to 400 degrees

While the skillet and oven heat, wash and cut potatoes into quarters Set aside.

Peel and chop onion into nice chunks. Set aside.

When the skillet is hot, add the potatoes and onion and drizzle with the oil.

Add the rosemary, salt, and pepper to taste, and roast until the potatoes are browned and tender when tested with a knife, stirring occasionally, about 30 to 40 minutes.

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Cast Iron Barbecued Beans
6 Strips Bacon, cut into 1/2″ Pieces
1/2 medium onion, diced
16 oz Great Northern Beans, drained
16 oz Whole Pinto Beans, drained
3 cups barbecue sauce
¼ cup brown sugar

Cut bacon into pieces and set aside.

Cut onion in half from tip to root. Wrap half the onion in plastic and store for another use. Peel and dice remaining half of the onion. Set aside until ready to use

Drain beans well, and set aside.

Fry bacon in a cast iron skillet over medium heat until crisp and fat has been rendered. Using a slotted spoon, remove bacon from the skillet and set aside.

Fry onion in bacon dripping until just tender. Remove skillet from heat.

Pour drained beans into the skillet. Add barbecue sauce and brown sugar. Stir until well incorporated. Add bacon to the mix.

Return skillet to heat, and simmer on low until headed through, about 20 minutes.

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Cast Iron Rosemary Pork Chops
4 bone-in pork chops, trimmed of fat
2 tablespoons extra-virgin olive oil
kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary

Preheat oven to 400 degrees. Rub pork chops with olive oil and season generously with salt and pepper. Set a cast-iron skillet over medium-high heat on the stove top to heat up, 5 minutes or until smoking hot.

Add pork chops to skillet and sear 3 minutes per side. Remove skillet from heat. Add rosemary sprigs to skillet near the pork chops. Place skillet into the oven and roast until pork chops are no longer pink, about 7 minutes.