Garlic Butter Pork Chops

4.50 from 554 votes
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read my privacy policy.

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!

Pork chops cooked in a skillet with garlic and butter.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Amazing Pork Chop Recipes

Pork is a highly versatile protein that pairs well with a lot of flavors. I enjoy making quick recipes out of it like my Boneless Pork Chops and Instant Pot Pork Chops. You know, the ones you can effortlessly whip up on busy weeknights.

If you love a good buttery sauce like I do, this garlic pork chops recipe will be one of your go-to dinner options! The ingredients are so simple and the bone-in chops cook so fast in the skillet that you’ll still have time to make some side dishes to go with it like Sauteed Asparagus and 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 your plate!
  • Quick yet satisfying. I know how busy life can get, and this recipe is perfect for a quick and satisfying meal. Enjoy restaurant-quality buttery garlic pork chops at home in less than 20 minutes!
  • Juicy and tender. Searing pork in a skillet locks in their natural juices, so they don’t dry out as much. Plus, the garlic butter sauce helps keep them succulent even after cooking!

Ingredients for Garlic Pork Chops

Ingredients for Garlic Butter Pork Chops such as pork chops, cooking oil, ground black pepper, salt, lemon, thyme and unsalted butter.
  • 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 we 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!

Raw bone in pork chops in a plastic bag.

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

Bone-in pork chops seasoned with salt and ground black pepper.

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 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:

Seasoned pork chips in a chopping board.

Step 1: 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.

Cooked pork chops in a pan.

Step 2: 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.


Helpful Tips for Home Cooks

Sliced pork chops with garlic butter sauce in a skillet.
  • Pat dry the chops before seasoning to remove excess moisture that can prevent them from getting a good sear.
  • Use the right cut of pork. I prefer using bone-in center cut or pork rib chops with good marbling. Use one-inch-thick pieces as they stay perfectly juicy after cooking.
  • Check the internal temperature of the pork by using a meat thermometer. It should get close to 145°F (63°C) before removing the pan from heat.
  • Allow the cooked chops to rest for 5-10 minutes to let the juices redistribute and make every bite more succulent and tender.

Frequently Asked Questions

What kind of meat is pork chops?

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.

How to tenderize pork chops?

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.

How to keep my pork chops moist?

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.

How can I keep the garlic from burning?

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.

How many calories per serving?

This pork chop recipe has 663 calories per serving.

Garlic butter pork chops in a skillet with lemon wedges on the side.

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 FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.50 from 554 votes

Garlic Butter Pork Chops (The Best!)

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!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 1 lb. (500g) bone-in pork chops
  • coarse salt
  • ground black pepper
  • 1 tablespoon cooking oil
  • 2 tablespoons melted unsalted butter
  • 3 sprigs thyme
  • 4 cloves minced garlic
  • 1 pinch salt
  • lemon wedges

Instructions 

  • Season both sides of the pork with salt and ground black pepper. 
  • 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

  • Pat dry the chops before seasoning to remove excess moisture that can prevent them from getting a good sear.
  • Use the right cut of pork. I prefer using bone-in center cut or pork rib chops with good marbling. Use one-inch-thick pieces as they stay perfectly juicy after cooking.
  • Check the internal temperature of the pork by using a meat thermometer. It should get close to 145°F (63°C) before removing the pan from heat.
  • Allow the cooked chops to rest for 5-10 minutes to let the juices redistribute and make every bite more succulent and tender.
  • Watch the cooking video on this page for a step-by-step guide.

Nutrition

Serving: 1g, Calories: 663kcal, Carbohydrates: 7g, Protein: 59g, Fat: 44g, Saturated Fat: 16g, Polyunsaturated Fat: 23g, Cholesterol: 221mg, Sodium: 485mg, Fiber: 2g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





96 Comments

  1. Sonya says:

    Delicious! Fixed the chops for supper tonight. Great hit!

    1. Admin says:

      Thanks.

  2. Beck and Bulow says:

    It would be nice to censor or refuse to publish comments with foul language and inappropriate comments. There is already too much of that around!

  3. Gene Seybold says:

    5 stars
    This is the best pork chop recipe for pan frying I’ve ever tried. Follow the recipe exactly and treat yourself to a great meal. Also highly recommend using bone in chops. The fat adds so much flavor. Thanks Bee!

  4. Ashleigh Wasson says:

    Cool…when do we put in the thyme???

    1. Rasa Malaysia says:

      It’s in the recipe card, please check.

    2. Ken Easterling says:

      Ashleigh, it is early in the directions. “Heat up a skillet on medium-high heat. Add the cooking oil, melted butter and thyme.”

  5. Tamena says:

    was looking for something easy, quick and different from what I usually do and this hit the spot. Hubby LOVED them and asked if he got more chops this week can I make it again please? =) Big hit in this house and SO easy

  6. Susie says:

    I made these pork chops tonight for dinner and they were tender and delicious. I will be using this recipe again soon!

    1. Admin says:

      Thanks!

  7. Joseph says:

    I made this tonight and I enjoyed them thoroughly. Thank you.

  8. Patrick says:

    Man, this is a good one. I dinked it up by using a bit too much olive oil, but it was still fine. Perhaps it was wrong, but I used skinny boneless chops (I think they are called “breakfast chops”) and put one atop the other with a slab of farmers cheese between them. I’m definitely doing this one again.

    1. Rasa Malaysia says:

      Awesome thanks!

  9. Ramona says:

    I’ve made this with bone-in and boneless pork chops. The boneless chops were not dry. Both cuts turned out delicious. I add extra garlic and thyme because why not.

    1. Lisa Sepelak says:

      Made these tonight with the boneless chops to rave reviews. Will definitely be making these again.

    2. Bill says:

      Getting boneless pork doesn’t make it less juicy unless you over cook it. You won’t have as much flavor bc the fat is trimmed. But that just means you’re eating healthier and of you cook the pork correctly it will be perfectly juicy.

  10. Lori says:

    This was delicious. I served it with cauliflower rice and grilled zucchini. A wonderful, flavorful meal.

    1. Rasa Malaysia says:

      Awesome!