When you want a quick weeknight dinner that tastes like it came from a restaurant, these garlic butter pan‑seared pork chops are your answer. They’re juicy, flavorful, and ready in about 20 minutes from start to finish.
🥩 Ingredients
- 2 pork chops (bone‑in or boneless), about 1-inch thick
- 3 cloves fresh garlic, minced or finely chopped
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- Salt and freshly cracked black pepper, to taste
- 1 tsp smoked paprika (optional, for a smoky touch)
- Fresh herbs (parsley or thyme), chopped, for garnish (optional)
👨🍳 Instructions
- Prep the pork chops: Pat the meat dry with a paper towel to remove excess moisture. Season both sides generously with salt, pepper, and (if using) smoked paprika.
- Heat the pan: On medium‑high heat, warm the olive oil in a heavy‑bottomed skillet or cast‑iron pan until shimmering.
- Sear the chops: Place the pork chops in the hot pan (without overcrowding). Sear each side for 3 – 4 minutes without moving them too much, so a golden brown crust forms.
- Add the garlic butter: Lower the heat to medium. Add the butter to the pan, followed by the minced garlic. Spoon (or “baste”) the melted butter and garlic over the pork chops for 1 – 2 minutes, letting the garlic flavor infuse the meat.
- Check doneness: Use a meat thermometer to ensure the internal temperature of the pork chops reaches 145°F (63°C), then remove from heat.
- Rest & serve: Let the pork chops rest for about 5 minutes so the juices redistribute. Garnish with chopped fresh herbs before serving.
✅ Tips for Success
- Let the pork chops come closer to room temperature before cooking — this helps with even cooking.
- A dry surface on the meat helps achieve a good sear.
- Resist the urge to flip too often—once per side will achieve that golden crust.
- Garlic burns quickly—once the butter is melted and garlic is added, keep the heat moderate and move fast.
- Letting the meat rest after cooking ensures it stays juicy.
🍽 Side Dish Pairings
These pork chops pair beautifully with:
- Garlic mashed potatoes or roasted potatoes
- Roasted or steamed veggies (asparagus, broccoli, green beans)
- A light salad with vinaigrette
- Rice pilaf or cauliflower mash for a low‑carb option
❓ FAQs
Can I use frozen pork chops?
Yes, but make sure they are completely thawed, surfaced dried, and at room temperature before cooking for best results.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a little butter or oil to avoid drying out the meat.
How can I make it dairy‑free?
Replace the butter with a plant‑based butter or use extra olive oil, and sauté the garlic in oil instead.