Garlic Butter Pork Chops

These pan-seared pork chops are cooked to juicy perfection, then bathed in a rich, aromatic garlic butter sauce. It's a quick and incredibly flavorful meal that comes together in under 20 minutes.

Garlic Butter Pork Chops
  • Prep time: 10 minutes
  • Cook time: 22 minutes
  • Total time: 32 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 4 boneless pork chops (about 1-inch thick)
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chicken broth (optional, for pan sauce)

Instructions

  1. Pat pork chops dry with paper towels. Season both sides generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add pork chops to the hot skillet and sear for 3-4 minutes per side, until golden brown and a crust forms.
  4. Reduce heat to medium-low. Add butter, minced garlic, and chopped rosemary to the skillet.
  5. As the butter melts, spoon the garlic-herb butter over the pork chops, basting them frequently for 3-5 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Remove pork chops from the skillet and let them rest on a cutting board for 5 minutes before serving.
  7. If desired, add chicken broth to the skillet, scraping up any browned bits, and simmer for 1 minute to create a quick pan sauce. Spoon over rested chops.
  8. Serve immediately with your favorite side dishes.
  9. Garnish with extra fresh rosemary or parsley, if desired.

Tips

  • Ensure your pork chops are patted very dry before searing; this helps create a beautiful golden crust.
  • Do not overcook the pork chops; they are best when slightly pink in the center, reaching an internal temperature of 145°F (63°C).
  • Basting the chops with the garlic butter as they finish cooking infuses them with flavor and keeps them moist.
  • For thicker chops, you may need to sear them for a bit longer or finish them in a preheated oven at 375°F (190°C) after searing.
  • Use fresh herbs if possible, as they provide a more vibrant flavor than dried herbs.
  • Let the pork chops rest for at least 5 minutes after cooking to allow the juices to redistribute, ensuring a tender and juicy result.
  • A cast iron skillet works wonderfully for achieving a great sear on the pork chops.

Frequently Asked Questions

Can I use bone-in pork chops for this recipe?

Yes, bone-in pork chops work well but may require a few extra minutes of cooking time. Ensure they reach an internal temperature of 145°F.

What can I substitute for rosemary?

Fresh thyme or sage are excellent substitutes for rosemary in this recipe, offering similar aromatic qualities.

How do I prevent the garlic from burning?

Add the garlic and butter only after searing the chops and reduce the heat to medium-low. Baste continuously to prevent the garlic from sitting on the hot pan too long.