These Garlic Butter Pork Chops have deeply golden edges, juicy centers, and a savory garlic-herb butter sauce. They cook in one skillet and can be ready in approximately 30 minutes.
Using pork chops that are at least one inch thick gives the exterior enough time to brown before the center overcooks. Basting with melted butter, garlic, and herbs adds flavor while keeping the surface moist.
Serve the pork chops with mashed potatoes, roasted vegetables, rice, or a fresh salad.
Why You’ll Love These Pork Chops
- Ready in approximately 30 minutes.
- Cooked in one skillet.
- Golden outside and juicy inside.
- Flavored with garlic and fresh herbs.
- Suitable for weeknight dinners.
- Pairs with many side dishes.
- Works with boneless or bone-in chops.
- Sauce requires no cream or flour.
Ingredients You’ll Need
- 4 pork chops, approximately 1 inch thick.
- 1 teaspoon kosher salt.
- ½ teaspoon black pepper.
- ½ teaspoon garlic powder.
- ½ teaspoon smoked paprika.
- 1 tablespoon olive oil.
- 3 tablespoons unsalted butter.
- 4 garlic cloves, lightly crushed or minced.
- 3 fresh thyme sprigs.
- 1 fresh rosemary sprig.
- ½ cup low-sodium chicken broth.
- 1 tablespoon fresh lemon juice, optional.
- Chopped parsley, for garnish.
Ingredient Notes
Pork chops: Thick center-cut chops are easier to cook without drying. Bone-in chops may need additional time.
Butter: Unsalted butter provides better seasoning control.
Garlic: Lightly crushed cloves are less likely to burn during basting than very finely minced garlic.
Fresh herbs: Thyme and rosemary flavor the butter. Dried herbs can burn in the hot skillet.
Chicken broth: Deglazes the pan and creates a light sauce.
How to Make Garlic Butter Pork Chops
Step 1: Prepare the Pork
Remove the pork chops from the refrigerator approximately 15 minutes before cooking.
Pat them thoroughly dry.
Season both sides with salt, pepper, garlic powder, and paprika.
Step 2: Heat the Skillet
Heat a heavy skillet over medium-high heat.
Add the olive oil and wait until it shimmers.
Step 3: Sear the Pork Chops
Add the pork chops without crowding the skillet.
Cook without moving for approximately 3–4 minutes, until a golden crust forms.
Turn and cook the second side for approximately two minutes.
Step 4: Add the Garlic Butter
Reduce the heat to medium-low.
Add the butter, garlic, thyme, and rosemary.
As the butter melts, tilt the pan slightly and spoon the flavored butter repeatedly over the pork chops.
Step 5: Finish Cooking
Continue cooking and basting until the thickest part reaches 145°F.
The precise time depends on the thickness and whether the chops contain bones.
Transfer the pork chops to a plate and rest them for five minutes.
Step 6: Prepare the Pan Sauce
Remove any burned herb pieces.
Add the chicken broth and scrape up the browned pieces from the skillet.
Simmer for approximately 2–3 minutes.
Add the optional lemon juice and taste the sauce.
Step 7: Serve
Spoon the garlic butter sauce over the rested pork chops.
Garnish with parsley and serve immediately.
Tips for Juicy Pork Chops
Choose Thick Chops
Thin pork chops can overcook before developing a proper crust.
Pat Them Dry
Surface moisture causes steaming and prevents even browning.
Preheat the Skillet
The pan should be hot before the pork is added.
Lower the Heat Before Adding Butter
Butter can burn over high heat. Reduce the temperature before adding it.
Use a Meat Thermometer
Cook pork chops to 145°F, then allow them to rest.
Rest Before Cutting
Resting allows the juices to redistribute through the meat.
Why Are My Pork Chops Dry?
Common causes include:
- Using very thin chops.
- Cooking substantially beyond 145°F.
- Skipping the resting period.
- Reheating for too long.
- Cutting the meat repeatedly to check doneness.
Recipe Variations
Honey Garlic Pork Chops
Add one tablespoon of honey to the pan sauce after reducing the heat.
Creamy Garlic Pork Chops
After deglazing, add ½ cup heavy cream and simmer gently until thickened.
Spicy Pork Chops
Add cayenne or crushed red pepper flakes to the seasoning.
Bone-In Pork Chops
Use thick bone-in chops and increase the cooking time as needed.
What to Serve With Pork Chops
- Creamy mashed potatoes.
- Air fryer garlic parmesan potatoes.
- Honey-glazed carrots.
- Roasted green beans.
- Garlic parmesan Brussels sprouts.
- Creamy baked mac and cheese.
- Homemade dinner rolls.
- Green salad.
Storage and Reheating
Refrigerate cooled pork chops in an airtight container for up to three days.
Reheat gently in a covered skillet with a splash of broth.
Freeze cooked pork chops for up to three months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can pork chops be slightly pink?
Pork cooked to a safe internal temperature of 145°F may retain a slight blush in the center.
Can I use boneless chops?
Yes. Boneless chops may cook more quickly than bone-in chops.
Can I use dried herbs?
Yes, but use them in the initial seasoning rather than adding them directly to hot butter.
How do I prevent garlic from burning?
Lower the heat before adding garlic and butter. Use lightly crushed cloves for gentler flavor.
Can I prepare the chops ahead?
Season them several hours ahead and refrigerate. Pat the surface dry again before cooking.
Garlic Butter Pork Chops Recipe Card
Preparation time: 10 minutes
Cooking time: 15 minutes
Resting time: 5 minutes
Total time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Method: Pan-searing
Instructions
- Pat the pork chops dry.
- Season with salt, pepper, garlic powder, and paprika.
- Heat oil in a heavy skillet.
- Sear the first side for 3–4 minutes.
- Turn and cook for two minutes.
- Reduce the heat.
- Add butter, garlic, thyme, and rosemary.
- Baste until the pork reaches 145°F.
- Transfer the chops and rest for five minutes.
- Deglaze the skillet with broth.
- Simmer for 2–3 minutes.
- Add optional lemon juice.
- Spoon the sauce over the pork chops.
Recipe Notes
- Use chops approximately one inch thick.
- Pat the meat dry before searing.
- Lower the heat before adding butter.
- Check doneness with a thermometer.
- Test the complete recipe before confirming the exact cooking time.