Garlic Butter Pan-Seared Pork Chops – Juicy, Golden, and Packed with Flavor

When you crave something hearty, flavorful, and quick enough for a weeknight dinner yet elegant enough for a weekend treat, Garlic Butter Pan-Seared Pork Chops are your answer. They’re the kind of meal that feels restaurant-worthy but comes together in one pan in under 30 minutes.

These pork chops are seared until perfectly golden and then basted with a luscious garlic butter sauce infused with herbs and a hint of lemon. The aroma that fills your kitchen as the butter melts and the garlic sizzles is pure comfort. The beauty of this recipe lies in its simplicity — minimal ingredients, maximum flavor, and a cooking technique that delivers juicy, tender pork every time.

Imagine sitting down to a plate of juicy chops drizzled in rich garlic butter, served alongside creamy mashed potatoes or roasted vegetables. It’s cozy, comforting, and completely satisfying — the kind of meal that reminds you how good simple home cooking can be.

Ingredients:

• 4 boneless or bone-in pork chops (about 1 inch thick)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (for searing)
• 4 tablespoons unsalted butter (for sauce)
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon lemon juice (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the pork chops: Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, and paprika. Let them rest at room temperature for 10 minutes while you prep the pan.
2. Heat the skillet: Place a large cast-iron or stainless-steel skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. Once the butter melts and starts to foam slightly, it’s ready for the chops.
3. Sear the pork chops: Place the pork chops in the hot skillet. Don’t overcrowd the pan — work in batches if needed. Sear undisturbed for 3–4 minutes on the first side until golden brown. Flip and sear the other side for another 3–4 minutes.
4. Check doneness: For thick chops, reduce the heat to medium and continue cooking until the internal temperature reaches 145°F (63°C). Remove from the pan and set aside on a plate.
5. Make the garlic butter sauce: Reduce the heat to low. Add 4 tablespoons of butter to the skillet along with the minced garlic, thyme, and rosemary. Stir constantly until the garlic becomes fragrant and golden — about 30 seconds.
6. Deglaze the pan: If desired, add a splash of lemon juice to lift the brown bits from the pan — those are pure flavor!
7. Baste and serve: Return the pork chops to the skillet and spoon the garlic butter sauce over the top. Let them soak in the flavor for about a minute, then remove from heat.
8. Garnish and enjoy: Sprinkle with fresh parsley before serving. Serve immediately with mashed potatoes, roasted vegetables, or rice.

Tips & Tricks:

• Choose thick chops: For the juiciest results, pick pork chops that are at least 1 inch thick. Thin chops tend to overcook quickly.
• Dry before searing: Moisture prevents browning, so pat your pork chops dry before seasoning.
• Use a meat thermometer: Pork is safe at 145°F (63°C). Rest for 5 minutes before cutting for maximum juiciness.
• Don’t skip the resting step: Letting the pork rest allows the juices to redistribute, keeping the meat tender.

Garlic Butter Pan-Seared Pork Chops

Juicy pan-seared pork chops cooked in a rich garlic butter sauce with herbs and a touch of lemon for restaurant-quality flavor at home.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 pork chops

Course: Dinner, Main

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 pieces pork chops (1-inch thick)
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 1 tbsp olive oil
• 2 tbsp unsalted butter for searing

Garlic Butter Sauce

• 4 tbsp unsalted butter for sauce
• 4 cloves garlic, minced
• 1 tsp fresh thyme or 1/2 tsp dried
• 1 tsp fresh rosemary, chopped
• 1 tbsp lemon juice optional
• 1 tbsp fresh parsley, chopped for garnish

Equipment

• Cast-iron skillet
• Tongs
• Mixing bowls
• Meat thermometer

Method

 

1. Season pork chops with salt, pepper, and paprika; let rest 10 minutes.
2. Heat skillet with olive oil and butter over medium-high heat.
3. Sear pork chops for 3–4 minutes per side until golden and internal temperature reaches 145°F (63°C).
4. Remove chops and lower heat. Add butter, garlic, thyme, and rosemary to pan.
5. Cook until garlic is fragrant, then add lemon juice (optional).
6. Return pork chops to pan, spoon garlic butter over them, and garnish with parsley before serving.

Notes

Rest pork chops for 5 minutes before serving to retain juiciness.

Variations:

• Creamy Garlic Butter Sauce: Add ¼ cup heavy cream after the garlic step for a richer, creamier sauce.
• Spicy Twist: Sprinkle a pinch of chili flakes or cayenne pepper into the butter for a subtle heat.
• Herb Swap: Try sage or tarragon instead of thyme and rosemary for a fresh new flavor.
• Honey Garlic Butter: Add 1 tablespoon of honey to the butter sauce for a sweet-savory glaze.

Serving Suggestions:
These Garlic Butter Pork Chops are versatile and pair beautifully with a variety of sides:

• Creamy mashed potatoes with a drizzle of the garlic butter pan sauce.
• Roasted vegetables like green beans, carrots, or asparagus.
• Fluffy rice or buttered noodles to soak up that delicious sauce.
• A crisp garden salad with lemon vinaigrette for a lighter touch.

Serve directly from the skillet for a rustic family-style presentation — it looks and smells irresistible.

Storage Information:
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium-low heat with a small knob of butter or a splash of broth to prevent drying out. You can also freeze them for up to 2 months. Thaw overnight in the fridge and reheat gently.

FAQ:
Can I use bone-in pork chops?
Yes! Bone-in chops stay juicier and have extra flavor. Just increase the cooking time slightly.

How do I prevent my pork chops from drying out?
Avoid overcooking — use a thermometer and remove the pork from the skillet once it reaches 145°F. Let it rest before serving.

Can I make this dairy-free?
Yes, substitute plant-based butter or olive oil for a dairy-free option.

Do I need to marinate the pork chops?
Not for this recipe! The garlic butter sauce adds plenty of flavor without the need for marinating.

History / Fun Facts:
Pan-searing meat in butter has roots in classic French cooking, where “basting” with melted butter and herbs is a hallmark of flavor and technique. This method locks in moisture and creates that coveted golden crust while keeping the inside tender. Pork chops, a staple in American kitchens for decades, became especially popular in the 1950s as families embraced quick, hearty dinners. Today, this garlic butter version blends timeless technique with modern simplicity — a nod to comfort food done right.

So next time you want a dinner that tastes like a special occasion but takes less than half an hour, grab your skillet and whip up these Garlic Butter Pan-Seared Pork Chops. They’re rich, savory, and absolutely unforgettable.