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Ready in under 20 minutes, these garlic butter pork chops are tender, juicy, and extremely delicious. Pan-seared pork chops covered in a rich and aromatic garlic butter sauce—definitely one of the best pork chop recipes ever!
Table of Contents
- Amazing Pork Chop Recipes
- Why You’ll Love This Recipe
- Ingredients For Garlic Pork Chops
- Recipe Variations
- Pan-Seared Pork Chops: Bone-In Or Boneless
- What Is The Best Method To Cook Pork Chops
- How To Make Garlic Butter Pork Chops
- Helpful Tips For Home Cooks
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Garlic Butter Pork Chops (The Best!) Recipe
Amazing Pork Chop Recipes
Pork is such a versatile protein that pairs well with many different flavors. I love making quick recipes with it, like my Boneless Pork Chops and Instant Pot Pork Chops, which are perfect for busy weeknights.
If you’re a fan of buttery sauces like I am, this garlic pork chops recipe will quickly become one of your go-to dinner options! The ingredients are simple, and the bone-in chops cook so fast in the skillet that you’ll still have time to whip up a couple of side dishes, like Sauteed Asparagus or Mashed Potatoes.
Looking for a butter-free alternative? Try these Asian Brined Pork Chops and enjoy a juicy and flavorful dish without the butter!
Why You’ll Love This Recipe
- Classic and delicious. The rich, creamy flavor of butter enhances the natural sweetness and juiciness of pork. Add garlic and herbs to the mix, and there won’t be a single bite left on my plate!
- Quick yet satisfying. I know how busy life can get, and this recipe is perfect for a quick and satisfying meal. I can enjoy restaurant-quality buttery garlic pork chops at home in less than 20 minutes!
- Juicy and tender. Searing pork in a skillet locks in its natural juices, so it doesn’t dry out as much. Plus, the garlic butter sauce helps keep the chops succulent even after cooking!
Ingredients For Garlic Pork Chops
- Pork chops – I use bone-in chops for the best texture and flavors, but you can use boneless or even thick loin cuts. Thaw it in the fridge overnight to prevent those natural juices from dripping.
- Garlic – freshly minced garlic adds a more intense aroma and flavor!
- Butter – gives a rich flavor that makes these garlic pork chops extra special. I prefer to use unsalted butter to control the saltiness of the dish.
- Seasonings – herbs like thyme and rosemary are some of the best seasonings for pork chops as they infuse so much flavor in the pan sauce.
See the recipe card for full information on ingredients.
Recipe Variations
- Extra crispy. Make breaded pork by coating seasoned chops with flour, eggs, and breadcrumbs. Pan-fry until golden brown and crispy, then top with garlic butter sauce.
- Oven-baked. For hands-off cooking, bake pork chop at 400°F (200°C) for 15-20 minutes with a generous amount of garlic butter sauce. You can also sear them for 2-3 minutes before baking for a nice golden brown crust. Another option would be to cook them in the air fryer at the same temp for 10-12 minutes.
- Summer chops. Take advantage of the season and cook some Grilled Pork Chops for a smoky and charred flavor. Baste with garlic butter sauce while grilling to infuse even more flavor.
- Peking sauce. Ditch garlic butter sauce with the sweet, tangy, and smoky Asian sauce of my Peking Pork Chops.
- Garlic herb butter. If you’re looking to elevate your garlic noodles with an extra burst of flavor, try using my garlic herb butter instead of regular butter. This rich, flavorful butter will add a delicious depth to the dish.
Pan-Seared Pork Chops: Bone-In Or Boneless
A lot of pork chop recipes call for boneless chops, but I highly recommend using bone-in pork chops for this dish.
Pork with bone still attached are juicier, more flavorful, and less likely to dry out during cooking. Not to mention, it looks so much more appetizing on the plate!
I love bone-in pork rib chops or center cut as the fat and bone marrow add tons of amazing flavors while keeping the chops moist and juicy. They are cheaper than other cuts too, so you’re really getting a great deal!
For a leaner option, you can opt for boneless cuts, although it will be less juicy and flavorful than the bone-in chops. But I’m sure the garlic butter sauce in this recipe will make up for it!
What Is The Best Method To Cook Pork Chops
Pan-searing pork chops in butter and oil is one of the best ways to enjoy juicy and delicious pork at home. This technique creates a nice, golden brown crust on the outside while keeping the inside tender and juicy.
In this recipe, I’m using both butter and oil to raise the smoking point of our cooking fat, which means we can cook the pork at a higher temperature without burning the butter.
How To Make Garlic Butter Pork Chops
This recipe is one of the best skillet pork chops you’ll ever make! It’s so simple and quick to put together for a nice weeknight meal, but also elegant enough for a fancy dinner party.
Here’s how to cook pork chops in a skillet in under 20 minutes:
Alright, first up, season both sides of the pork chops with salt and ground black pepper.
Pro tip: Take a moment to really rub the seasonings into the meat—it’ll help them stick better when you sear it, so you get all that good flavor!
Next, heat a skillet on medium-high heat. Toss in a bit of cooking oil, melted butter, and some fresh thyme. Sear the pork for about 3 minutes on each side, or until it gets a nice golden brown crust. Then, toss in a few cloves of garlic and sauté until they’re light brown. Give everything a quick sprinkle of salt. Once everything’s done, take it off the heat and serve hot with a wedge of lemon on the side. Enjoy!
Helpful Tips For Home Cooks
- I always pat dry the chops before seasoning to remove any excess moisture, which helps them get a nice sear.
- For the best results, I prefer using bone-in center cut or pork rib chops with good marbling. I usually go for one-inch-thick pieces, as they stay perfectly juicy after cooking.
- To make sure the pork is cooked just right, I use a meat thermometer. The internal temperature should reach about 145°F (63°C) before removing the chops from the heat.
- I let the cooked chops rest for 5-10 minutes to allow the juices to redistribute, ensuring each bite is as succulent and tender as possible.
Frequently Asked Questions
Pork chop is a meat cut taken from a pig’s loin and it can be bone-in or boneless. They are generally tender and juicy, so it’s great for a lot of pork recipes.
One of the most common techniques to tenderize pork is to use mechanical force, such as pounding with a mallet. Another easy method is to use marinades with acidic ingredients like vinegar, lemon juice, pineapple juice, or even buttermilk.
It’s always best to use cuts with good marbling as they naturally retain more moisture and flavor. As long as you don’t overcook them, of course! Cooking them in a flavorful sauce, like the garlic butter sauce in this recipe, also helps lock in the juices to keep the chops moist.
To keep the garlic from burning, you should add it towards the end of cooking. In this recipe, I put it in after searing the pork on both sides.
This pork chop recipe has 663 calories per serving.
What To Serve With This Recipe
Serve garlic butter pork chops with white rice or pasta. It also pairs well with sides like mashed potatoes, fresh salads, and vegetables like garlic broccoli.
For an easy and healthy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Garlic Butter Pork Chops (The Best!)
Ingredients
- 1 lb. (500g) bone-in pork chops
- coarse salt
- ground black pepper
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter, melted
- 3 sprigs thyme
- 4 cloves garlic, minced
- 1 pinch salt
- lemon wedges
Instructions
- Season both sides of the pork with salt and ground black pepper. Pro tip: Rub the seasonings onto the pork chop so they stick well to the meat when seared.
- Heat a skillet on medium-high heat. Add the cooking oil, melted butter, and thyme. Sear and cook the pork for about 3 minutes on each side, or until the surface turns golden light brown. Add the garlic to the skillet. Continue to flip the chops around and saute the garlic until light brown. Add a pinch of salt. Remove the pork from heat and serve immediately with lemon wedges.
Video
Notes
- I always pat dry the chops before seasoning to remove any excess moisture, which helps them get a nice sear.
- For the best results, I prefer using bone-in center cut or pork rib chops with good marbling. I usually go for one-inch-thick pieces, as they stay perfectly juicy after cooking.
- To make sure the pork is cooked just right, I use a meat thermometer. The internal temperature should reach about 145°F (63°C) before removing the chops from the heat.
- I let the cooked chops rest for 5-10 minutes to allow the juices to redistribute, ensuring each bite is as succulent and tender as possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for all your wonderful recipes! Trying this one this weekend!
This recipe made very moist and delicious pork chops! I served them over quinoa with some butternut squash on the side. Thank you for the easy weeknight meal idea :)
How to make the pork chop tender?
Just follow my recipe.
Very, very good! I was looking for a different recipe and came across this. We had boneless pork chops, and as good as these were, I really want to try the bone-in chops now because the boneless were slightly dry, albeit very flavorful. However, my 12 yr old daughter thought of something that I never would have. She took one bite, got some honey, and drizzled it over the pork chop. It gave the pork an extra level of flavor and was even more delicious!
Hi Raquel, that’s awesome. Thanks for sharing your experience. You should try this recipe if you guys like honey: https://rasamalaysia.com/honey-garlic-pork-chops/
Thank you! We will try this soon. It looks delicious
Awesome!
“NOTES
Watch the cooking video on this page for step-by-step guide.”
I am new to your newsletter and having trouble finding the above message. Where do i find the video? Thanks. Everything looks delicious .
Bill – if you don’t see the video, that’s because you have your ad blocker on. Please disable and you will see videos.
This recipe is so good! I replaced thyme with rosemary and its good. Received praises for this dish. White pepper works well too.
Thanks for this recipe!
Hi Sue-Ann, yes, all my recipes are good. Awesome that you loved it, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Just made this and I got to say this is the bomb. Quick and so tasty.
Hi James, thanks for your comment. Please try more recipes on my site, they are all quick and delicious! https://rasamalaysia.com/recipe-index-gallery/
Fresh thyme is not available in the Philippines. Whats a good substitute? Can we use dried thyme?
You can use rosemary, Italian parsley or parsley. Dry is fine, too.
Pork chop is usually dry without braising
This recipe is not dry. Please try.
Bee we have normally cooked pork chops with or without a ring of pineapple in an oven bag.
Believe me, this method takes the cake!… Soooo yummy
Hi Duncan, thanks for your sweet comment. I am so happy to hear that but pineapple sounds very good though. :) Anyway, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Would the taste change if thyme leaves are substitued with bay leaves
Yes, it will have the taste of bay leaves instead of thyme.