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Ready in under 20 minutes, these garlic butter pork chops are tender, juicy, and packed with flavor. Pan-seared pork chops smothered in a rich, aromatic garlic butter sauce—honestly, one of the best pork chop recipes you’ll ever try!
Table of Contents
- Amazing Pork Chop Recipes
- Why I Love This Recipe
- Ingredients You’ll Need
- 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
- Secrets To Perfectly Juicy Pork Chops
- 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 perfectly with so many flavors. I love whipping up quick recipes with it, like my Boneless Pork Chops and Instant Pot Pork Chops—both are great for busy weeknights.
If you’re a fan of buttery sauces like I am, this easy garlic butter pork chop recipe will quickly become one of your favorites! The ingredients are simple, and the bone-in chops cook so quickly in the skillet that you’ll still have time to make a couple of side dishes, like Sauteed Asparagus or Mashed Potatoes. Be sure to check out my step-by-step video and tips below to make perfectly juicy and flavorful pork chops every time!
Want a butter-free option? Try these Asian Brined Pork Chops for a juicy, flavorful dish without the butter!
Why I Love This Recipe
- Classic and delicious. The buttery richness brings out the natural sweetness and juiciness of the pork. Add garlic and herbs, and it’s the perfect combination that leaves me wanting more!
- Quick and satisfying. Life gets busy, and this recipe is ideal for a fast, tasty meal. In less than 20 minutes, I’ve got garlic butter pork chops that feel like a restaurant-quality dish at home.
- Juicy and tender. Searing the pork in a skillet locks in the juices, so the chops stay moist. The garlic butter sauce keeps them extra juicy, even after they’re cooked!
Ingredients You’ll Need
- 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. If you don’t have fresh herbs on hand, dried ones work just as well—simply add them in the same step!
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Extra crispy: For a crispy twist, coat your seasoned pork chops with flour, eggs, and breadcrumbs, then pan-fry until golden and crunchy, topped off with garlic butter sauce.
- Oven-baked: If you prefer a hands-off approach, bake the pork chops at 400°F (200°C) for 15-20 minutes, generously slathered with garlic butter sauce. You can also sear them for 2-3 minutes before baking to get a nice, golden crust. Or, try air frying them at the same temp for 10-12 minutes.
- Summer chops: Take advantage of the season with Grilled Pork Chops! They get that smoky, charred flavor, and basting with garlic butter sauce while grilling takes them to the next level.
- Peking sauce: If you want to switch things up, swap out the garlic butter sauce for the sweet, tangy, and smoky Peking sauce in my Peking Pork Chops recipe.
- Garlic herb butter: Want to amp up the flavor in your garlic noodles? Try my Garlic Herb Butter instead of regular butter—it’s rich, flavorful, and will add a whole new depth to the dish.
Pan-Seared Pork Chops: Bone-In Or Boneless
A lot of recipes call for boneless pork chops, but I highly recommend going for bone-in chops instead.
Pork with the bone still attached is juicier, more flavorful, and less likely to dry out while cooking. Plus, it just looks so much better on the plate!
I’m a big fan of bone-in pork rib chops or center cut—they’re packed with flavor from the fat and bone marrow, keeping the chops moist and tender. And they’re usually cheaper than other cuts, so you’re getting a great deal!
If you prefer a leaner option, boneless chops will work, though they won’t be as juicy or flavorful as the bone-in variety. But don’t worry, the garlic butter sauce in this recipe will more than make up for it!
What Is The Best Method To Cook Pork Chops
Pan-searing pork chops in a mix of butter and oil is one of my favorite ways to get juicy, delicious pork at home. The result is a perfect golden brown crust on the outside, while keeping the inside nice and tender.
In this recipe, I use both butter and oil to raise the smoking point of the fat. This way, we can cook the pork at a higher temperature without the butter burning, ensuring the chops stay juicy and flavorful.
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!
Secrets To Perfectly Juicy Pork Chops
- I always pat the chops dry before seasoning to get rid of any excess moisture. This helps them achieve that perfect sear.
- For the juiciest results, I love using bone-in center cut or pork rib chops with good marbling. One-inch-thick pieces are my go-to, as they stay nice and juicy after cooking.
- To make sure the pork is cooked just right, I use a meat thermometer. The internal temperature should hit 145°F (63°C) before I take the chops off the heat.
- I let the cooked chops rest for 5-10 minutes to allow the juices to redistribute. This way, every bite is as tender and succulent 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 the chops dry before seasoning to get rid of any excess moisture. This helps them achieve that perfect sear.
- For the juiciest results, I love using bone-in center cut or pork rib chops with good marbling. One-inch-thick pieces are my go-to, as they stay nice and juicy after cooking.
- To make sure the pork is cooked just right, I use a meat thermometer. The internal temperature should hit 145°F (63°C) before I take the chops off the heat.
- I let the cooked chops rest for 5-10 minutes to allow the juices to redistribute. This way, every bite is as tender and succulent as possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Fixed the chops for supper tonight. Great hit!
Thanks.
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!
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!
Cool…when do we put in the thyme???
It’s in the recipe card, please check.
Ashleigh, it is early in the directions. “Heat up a skillet on medium-high heat. Add the cooking oil, melted butter and thyme.”
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
I made these pork chops tonight for dinner and they were tender and delicious. I will be using this recipe again soon!
Thanks!
I made this tonight and I enjoyed them thoroughly. Thank you.
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.
Awesome thanks!
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.
Made these tonight with the boneless chops to rave reviews. Will definitely be making these again.
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.
This was delicious. I served it with cauliflower rice and grilled zucchini. A wonderful, flavorful meal.
Awesome!