Garlic Butter Pan Pork Chops

Few dishes are as satisfying as garlic butter pan-seared pork chops when you want a fast yet impressive weeknight dinner. With juicy chops, a golden crust, and an abundance of garlicky richness, this recipe delivers restaurant quality using just a handful of everyday items. If you crave big flavor and crave a skillet meal that cooks in just twenty minutes, this is one you will come back to again and again.

I tried this out on a random Tuesday when I needed something quick but special and my husband instantly declared it the best pork chops he ever had.

Ingredients

• Pork chops: look for bone in or boneless chops about one inch thick to ensure juiciness and even cooking
• Garlic: fresh cloves give a burst of savory flavor that infuses both meat and butter
• Unsalted butter: adds richness and creates the luscious sauce for basting
• Olive oil: helps keep the butter from burning and gives a delicious sear
• Salt: choose a kosher or flaky salt for more even seasoning all over the meat
• Pepper: freshly cracked adds a little heat and is more flavorful than preground
• Smoked paprika: gives depth and color try Spanish smoked paprika if possible for smoky warmth
• Fresh herbs (optional): for garnish parsley or thyme add brightness and a pop of color right before serving

Instructions

Prepare the Pork Chops:

Pat each pork chop very dry with a paper towel and trim away any patches of excess fat along the edges. Season both sides generously with salt and pepper making sure to press the seasoning onto the surface. If using smoked paprika sprinkle a light dusting over both sides to create aroma and color.

Heat the Pan:

Select a heavy cast iron or a sturdy skillet. Pour in the olive oil and heat over medium high until the oil shimmers and moves freely. The pan should be hot but not smoking so moisture in the chops will evaporate on contact.

Sear the Pork Chops:

Carefully lay the pork chops into the hot pan spaced apart by at least an inch to avoid crowding. Allow each chop to cook without moving for three to four minutes until you see a deeply golden and crisp crust forming on the bottom. Flip each chop just once and repeat searing the second side for similar color. Resist the urge to flip and fuss so you get that beautiful crust.

Add Garlic Butter:

With the heat set to medium add the unsalted butter directly into the skillet. As it melts drop in the minced fresh garlic and let it foam up. Use a spoon to continuously scoop the melted butter and garlicky goodness over the chops for one to two minutes bathing the meat in flavor.

Check the Temperature:

Insert a meat thermometer sideways into the thickest part of the chop. You want it to read one hundred forty five degrees Fahrenheit which is the perfect mark for juicy pork. Once reached transfer the chops to a plate and let them rest for at least five minutes so the juices settle inside.

My favorite part is the aromatic garlic butter sauce left in the pan which is perfect for dipping bread or drizzling over simple roasted vegetables. The first time I made this I remember my dad asking for seconds before he had even finished his first serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To maintain juiciness reheat gently in a skillet over low heat with a splash of water or extra butter. Avoid microwaving on high as it can dry out the chops rapidly.

Ingredient Substitutions

If you need a dairy free version replace butter with high quality margarine or a mild flavored oil. Boneless chicken breast or thighs can stand in for pork with a similar pan searing method. For added kick try swapping smoked paprika for chili powder or adding a pinch of cayenne.

Serving Suggestions

Serve chops with creamy mashed potatoes roasted vegetables or a simple arugula salad. Pour pan juices liberally over each portion for extra richness. I often serve these with steamed green beans and crusty bread to mop up every drop of garlic butter.

Quick History

Pork chops have long been a staple in American kitchens prized for their versatility and flavor. The simple combo of garlic and butter stems from classic French bistro cooking but the pan searing technique is pure home cook magic. Every generation in my family seems to have its own garlic pork chop story.

Seasonal Adaptations

In summer add cherry tomatoes and fresh basil to the pan for a bright contrast. In colder months use sage or rosemary for a holiday twist. Swap paprika for cumin when making with Mexican inspired sides. Making these swaps and tweaks depending on the season keeps this recipe feeling new even after countless repeats.

Success Stories

Friends have texted me pictures of these golden pork chops proclaiming their families devoured every bite. Readers mention it is their secret for making weeknight dinners a little more special without spending extra time in the kitchen. One fan even uses this recipe for meal prep since the chops taste just as good reheated.

Freezer Meal Conversion

Cool completely then wrap individual chops in foil and freeze in a sealed bag for up to two months. Reheat in a covered skillet or oven at a low temperature for best results. Pour on some extra butter or pan juices to keep them moist.

When you pull the pork from the pan use the leftover garlic butter as a flavorful drizzle over your side dish—it feels like a little chef’s trick.

Recipe FAQs

→ What cut of pork works best for this dish?

Bone-in or boneless chops about 1 inch thick are ideal, ensuring juiciness and a great sear.

→ How do I achieve a golden crust?

Pat the chops dry, avoid crowding the pan, and allow each side to sear undisturbed for a few minutes.

→ Why rest pork chops after cooking?

Resting allows juices to redistribute, ensuring moist, tender results with every bite.

→ Can I substitute herbs or spices?

Absolutely—try rosemary, sage, or a pinch of cayenne for a different flavor profile.

→ What sides complement this dish?

Roasted potatoes, sautéed greens, or a fresh salad pair well with the savory pork.

→ How do I know the pork is cooked through?

Use a meat thermometer; the internal temperature should reach 145°F for safe, juicy results.