These garlic butter pan-seared pork chops are juicy and full of flavor. Cooked in rich butter, they have a crispy outside that’s simply irresistible!
Honestly, who can resist the smell of garlic and butter sizzling together? I love serving these chops with a side of veggies for a perfect dinner. Yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my favorite for this recipe because they stay juicy during cooking. If you can’t find bone-in, boneless chops work too, but reduce cooking time slightly.
Olive Oil: This is great for searing, but you could use another oil like canola or avocado for a different flavor. Just make sure it has a high smoke point.
Butter: I love unsalted butter for better control over the seasoning. If you’re looking for a dairy-free option, try using a plant-based butter or olive oil instead.
Garlic: Fresh garlic gives the best flavor, but jarred minced garlic works too if you’re in a pinch. Just adjust the amount to taste.
Herbs: Fresh thyme and rosemary add a nice touch! If you don’t have fresh, dried versions are perfect. You might also try other herbs like oregano or sage for a twist.
How Do You Get Perfectly Seared Pork Chops?
Getting a perfect sear on your pork chops requires a few simple steps. First, pat the chops dry to help them brown better; moisture is the enemy of a good crust!
- Heat the skillet well before adding the chops. You should hear a sizzle when they hit the pan.
- Don’t move the chops too much—let them form a crust on one side before flipping.
- Use medium-high heat initially, then lower it when adding the butter and garlic to prevent burning.
- Basting with the garlic butter adds flavor and moisture. Tilt the skillet to make basting easier!
- Always let the chops rest after cooking for a juicy finish.
Garlic Butter Pan-Seared Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of active cooking time, plus a few minutes for preparation. In total, you should plan for about 20 minutes from start to finish, including resting time for the pork chops. It’s a quick and delicious dinner option!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
Start by patting the pork chops dry using some paper towels. This is important because it helps them get a nice, golden-brown crust when cooked. Next, season both sides of the chops generously with salt and freshly ground black pepper.
2. Heating the Skillet:
In a large skillet, heat the olive oil over medium-high heat. You’ll know it’s ready when the oil starts to shimmer—it will look glossy! This is the perfect temperature for searing.
3. Searing the Pork Chops:
Add the seasoned pork chops to the hot skillet. Make sure not to overcrowd the pan; it’s best to give each chop some room to sear. Cook them without moving for about 4-5 minutes. You want to see a beautiful, golden crust forming on the bottom.
4. Flipping the Pork Chops:
Carefully flip the pork chops over using tongs. Cook the other side for another 3-4 minutes until it’s also browned. Trust me; this step is key to that irresistible flavor!
5. Adding Garlic and Butter:
Now, it’s time to reduce the heat to medium-low. Toss in the butter, minced garlic, thyme, and rosemary (if using) into the pan. Let the butter melt and mix all those delicious flavors together.
6. Basting for Extra Flavor:
While the garlic is cooking for about 1-2 minutes, tilt the skillet slightly. Using a spoon, baste the pork chops with the melted garlic butter. This enhances the flavor and keeps them juicy. Continue to cook and baste for an additional 2-3 minutes, until the internal temperature reaches 145°F (63°C).
7. Letting the Chops Rest:
Once cooked, remove the pork chops from the skillet and place them on a plate. Allow them to rest for about 5 minutes. This resting period is crucial as it helps the juices redistribute, making for a juicy chop!
8. Garnishing and Serving:
Finally, sprinkle with chopped parsley for a touch of color. Serve with lemon wedges on the side if you like a little extra zing with your chops. Enjoy these juicy, flavorful garlic butter pan-seared pork chops!
Frequently Asked Questions (FAQ)
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops can be used in this recipe. Just be aware that they may cook faster than bone-in, so keep an eye on them and check for doneness a couple of minutes earlier.
What if I Don’t Have Fresh Herbs?
No problem! You can substitute fresh herbs with dried ones, using about one-third of the amount. For example, use 1/2 teaspoon of dried thyme instead of 1 teaspoon of fresh thyme. They still add great flavor!
Can I Make These Pork Chops in Advance?
While these pork chops are best enjoyed fresh, you can prepare them ahead of time. Cook them fully, then let them cool, and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid drying them out.
How Do I Know When the Pork Chops Are Done?
The best way to check for doneness is by using a meat thermometer. Pork chops should reach an internal temperature of 145°F (63°C). If you don’t have a thermometer, cut into one chop to ensure it’s no longer pink in the center.