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.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

Illustrative food photo for 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.