When you want a quick and satisfying dinner, garlic butter pork chops are a fantastic choice. This recipe is simple enough for busy weeknights yet impressive enough for guests. The garlic butter pan seared pork chops come together in just 20 minutes, delivering juicy, tender meat with a rich buttery garlic flavor you’ll crave again and again.
Once you learn this easy method, you’ll be able to whip up a tasty pork chop dinner any time without fuss. Let’s dive into how to make these savory chops that pair beautifully with your favorite sides.
Why You'll Love This Recipe
- Ready in just 20 minutes, perfect for busy nights
- Juicy, tender pork chops with a golden sear
- Rich garlic butter sauce enhances natural flavors
- Minimal ingredients, easy pantry staples
- Versatile and pairs well with many side dishes
Ingredients
Gather these simple ingredients to create your garlic butter pan seared pork chops:
- 4 bone-in pork chops, 1-inch thick (about 6 ounces each)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon lemon juice (optional, for brightness)
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: Approximately 350 per serving
How to Make Garlic Butter Pan Seared Pork Chops (20-Minutes)
- Pat the pork chops dry with paper towels. Season both sides evenly with salt and pepper to taste.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the pork chops and sear without moving for 4-5 minutes until they develop a deep golden crust on the bottom.
- Flip the pork chops and reduce heat to medium. Add 2 tablespoons butter, minced garlic, and thyme to the pan.
- Cook the chops for another 4-5 minutes, spooning the melted garlic butter over them to baste and keep moist.
- Check for doneness with an instant-read thermometer; the internal temperature should reach 145°F.
- Remove the chops to a plate and tent loosely with foil. Stir lemon juice into the pan juices and remaining 2 tablespoons butter, then pour the garlic butter sauce over the chops.
- Garnish with chopped fresh parsley and serve immediately with your favorite sides.
Tips for the Best Results
- Choose pork chops about 1-inch thick for even cooking and juicy results.
- Dry the meat thoroughly before seasoning to help achieve a perfect sear.
- Use a heavy skillet, like cast iron, to get a beautiful crust on the chops.
- Don’t overcrowd the pan; cook in batches if necessary for proper browning.
- Let the pork rest a few minutes after cooking to redistribute juices and keep it tender.
Storage and Reheating
Store leftover garlic butter pork chops in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each chop tightly in plastic wrap and place in a freezer-safe container for up to 2 months.
Reheat gently in a skillet over low heat with a splash of water or broth to keep moist, or warm in the oven at 300°F until heated through. Avoid high heat to prevent drying out.
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops work well too. Adjust cooking time slightly as they tend to cook faster than bone-in chops to avoid overcooking.
What sides pair best with garlic butter pork chops?
These pork chops go great with mashed potatoes, roasted vegetables, steamed green beans, or a fresh salad for a balanced meal.
How do I know when pork chops are fully cooked?
The safest way is to use a meat thermometer; pork chops are done when the internal temperature reaches 145°F, followed by a 3-minute rest.
Can I prepare the garlic butter sauce ahead of time?
You can mince the garlic and chop herbs ahead, but it’s best to make the butter sauce fresh in the pan while cooking for maximum flavor and aroma.
